Amy asks: How do I make a pie from an actual pumpkin?
Baking S.O.S. says: An “actual” pumpkin? What’s THAT?! I always use canned pumpkin because of the convenience factor–it saves so much time 🙂
What I DO know is that you cannot use the large jack-o-lantern variety of pumpkins to make pie. . . they are grown to be carved, not baked, so the flavor is undesirable for pie. But because I cannot answer your question from my own personal experience, I am going to defer to someone else who HAS made pumpkin pie from real pumpkins. I found a very helpful step-by-step photo and instruction tutorial at www.pickyourown.org. Good luck!
Fresh pumpkins are my preference when I make pumpkin pie. I use a pumpkin that is smaller and a little darker in color. These smaller pumpkins are often called pie pumpkins. I find mine at our local farmers’ market or Whole Food. I take one pumpkin, stab it a few times and microwave it until it is soft (about 14 minutes depending on the size of the pumpkin). Then I cut it open, remove the seeds and rind. I puree the rest in my food processor. I use the puree in any recipe calling for pumpkin. One of my favorites is on the Libby pumpkin can. Another is from the Moosewood Restaurant Book of Desserts. It is a pecan pumpkin pie. Now we’re ready for the fall.