So I’ve already shared how to make your own Pumpkin puree before but this time we’re not only making the puree but turning it directly into a pie! You can use this puree for this cream cheese pumpkin pie, this pumpkin soup, this warm pumpkin pie drink, pumpkin ice cream.. you get the idea – any pumpkin recipe!
While it’s a little more time consuming than simply opening a can its not hard at all and the results are AMAZING! The color won’t quite be what your used to from the can, but man alive is the flavor amazing… and the texture, it’s creamier IMO. Then of course make any pie crust you want – for this I went with a classic flaky crust, but the pate sucree is really great for this pie as well! And of COURSE top it with fresh whipped cream!
Every year my daughter requests making a pie from a pumpkin vs from a can and it’s so easy to do I’m happy to oblige. one of the best parts of making your own puree is that you can make a huge batch (I’ve cooked 4 pumpkins today alone) and freeze it to use on any recipe. I tend to freeze it in 1 C bags, with a few 2 C bags as well. So I have some choices. I simply pour some into a quart size freezer bag , close it, press it flat and freeze! My “Baby Boy” (who turned 6 today) has requested pumpkin bread tonight! DONE!
I got a lot of questions during the live about what kind of pumpkin – ask for a sugar pumpkin, or pie pumpkin – they are about 5-6 inches around usually and almost every grocery store carries them in the fall!
I also got asked about a few tools I used in the video
- 2 sugar pumpkins (I used 1 1/2 for this pie)
- 2 ½ C all-purpose flour
- 1 tsp granulated sugar
- 1 tsp salt
- ½ C shortening
- 8 Tbsp butter
- 1/3 C ice water you might need another 1 Tbsp
- 2 cups pumpkin puree
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- 1/8 tsp ground cloves
- ½ tsp salt
- 3 lrg eggs
- ¾ C packed light brown sugar
- 1 ¼ C heavy whipping cream
- 2 tsp cornstarch
- 2 C heavy whipping cream
- 1/4 C granulated sugar
- 1 1/2 tsp vanilla
- cut your pumpkin in half
- scoop out the guts, the seeds and strings, scoop it nice and clean
- cut off the stem's
- place the pumpkin cut side down and pierce the back with a fork
- cover it with foil and bake it at 350 for an hour and a half
- let them cool slightly then scrap all the pumpkin out of the skin
- puree the pumpkin in a food processor, or in smaller batches in a blender
- if it's too wet you can strain it, if it's too dry you can add a tsp or two of water
- to drain - place a tea towel or 3 layers of paper towels into a strainer over a bowl and pour the puree into it, once it's quit dripping it will be ready to use!
- Mix flour, sugar and salt.
- Break shortening and butter into small chunks.
- Cut into flour by chopping vigorously with pastry blender
- Drizzle over ice water, using spatula cut in water until mixture looks evening moistened. You may need to add more ice water. When pressed together dough should look rough, not smooth.
- Divide dough in half and press into a round flat disk, wrap tightly in plastic. Refrigerate for at least 30 mins, or freeze.
- Roll out and fit into a 9 inch pie pan, fix rim, and refrigerate at least 30 mins more.
- preheat oven to 425
- Mix filling until smooth, pour into pie crust
- bake 15 mins then lower the temp to 350 and bake 35-40 mins
- Cool 2 hours
- beat all three ingredients together until soft peaks or stiff peaks form
- serve over a slice of pie!
And there you have it! A pie straight from a pumpkin! Easy and delicious! Remember if you make it and share on social media to tag me and I’ll share it!
Thanksgiving Dinner recipes:
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