recipe reviews for: Homemade Fresh Pumpkin Pie "Chunks of pumpkin are boiled on the stove and then mashed with evaporated milk, sugar, eggs, and spices to create the filling for a shortening based crust in this delectably rustic Thanksgiving classic."
Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either
4 cups fresh pumpkin 3 eggs 1 teaspoon cinnamon 1/2 to 1 teaspoon nutmeg 1/2 to 1 teaspoon ginger 1/4 to 1/2 cup sugar (optional) 2/3 cup half and half One 9-inch pie crust Cook and blend enough pumpkin to make 4 cups. Set aside. In bowl combine eggs, cinnamon, nutmeg, ginger and sugar (if using).
I learned how to make this from fresh pumpkins this year, since canned pumpkin isn't available in Italy, as far as I could tell... Fresh Pumpkin Pie 2 cups cooked pumpkin 1 1/2 cups cream or milk (I used cream) 3/4 cup raw sugar (or 1/2 cup white, 1/4 cup brown) pinch of salt 1-2 teaspoons