Just had to document this: I made a pumpkin pie from scratch and the people who ate it thought it was really good!! Woo-hoo!!
If you ever choose to make a pumpkin pie from scratch, I suggest that you use this recipe for the crust (great for any pie!) and this recipe for the pie. I had significantly less real pumpkin puree and I did NOT use any canned pumpkin so I went with 1/3 of all ingredient measurements and I still had enough filling for a 9 inch pie! The idea of pressing ground pecans and gingersnaps into the pie crust (per the pie recipe) sounded good, so I did that. I was a little nervous about baking the pie on the oven floor (per the pie recipe) so I had it on the lowest rack, which worked really well.
Oh! As far as the pumpkin goes, use a pie pumpkin. Cut it in 1/2, scrape seeds and stringy stuff out and roast in a 350 degree oven for 45-60 minutes (til a knife can slice through easily). Scoop the pumpkin out of the shell and puree. I placed the puree in a strainer lined with a couple of coffee filters and let it sit in the refrigerator overnight to drain out the excess water. It was ready to use in the morning!
Oh! As far as the pumpkin goes, use a pie pumpkin. Cut it in 1/2, scrape seeds and stringy stuff out and roast in a 350 degree oven for 45-60 minutes (til a knife can slice through easily). Scoop the pumpkin out of the shell and puree. I placed the puree in a strainer lined with a couple of coffee filters and let it sit in the refrigerator overnight to drain out the excess water. It was ready to use in the morning!
I hope you and your loved ones had a very Happy Thanksgiving and you are enjoying a wonderful long weekend. We'll be heading out to my parents' house for Round Two tonight. I LOVE leftover thanksgiving food!
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