I would like to make a pumpkin pie from scratch. The recipe I found sounds great, except for the canned pumpkin. The recipe calls for 15 oz can solid pumpkin. How do I cook the pumpkin filling and how many pumpkins or how much of a pumpkin will I need to make the pie? The pie serves 6 to 8 people, so I am guessing this will eb an 8 or 9 inch pie?
How do I substitute fesh pumpkin for canned pumpkin to make a pumpkin pie?
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Printed from: http://arezeez.com/2009/11/25/how-do-i-substitute-fesh-pumpkin-for-canned-pumpkin-to-make-a-pumpkin-pie/ .
© 2010.
© 2010.
One smallish pumpkin will make a couple pies. Slice it into chunks and scrape out the stringy stuff and seeds inside (kinda like you’re making a jack-o-lantern) then put it on a cookie sheet (or two) and bake at about 350 degrees until it’s soft and mushy, which I think takes about an hour. Just check it every so often. Then scrape the flesh out of the shell (you won’t have much shell left over, it’s pretty thin). Go ahead and let it cool off first. This needs to drain. You can use a coffee filter or a couple layers of cheese cloth in a colander for this. Put it in the sink or over a bowl. Let this drain for a couple hours until it gets sort of thick (like canned pumpkin if you’ve ever used it). Then use it in pie! You’ll need 15 oz of it, which is two cups minus one tablespoon. Ish. Weigh it if you can.
Oh, when you make the pie, start around half of the sugar and add more if you need it. Pumpkins sometimes have a lot of sugar in them already.
Ya know, I’ve had pumpkin pies made from fresh pumpkins several times, and so far, they were a huge waste of labor and didn’t taste as good as pie made from canned pumpkin.