Best 5 Scratch Pumpkin Pie Recipes

SCRATCH PUMPKIN PIE

Steps:

• Wash pumpkin, remove seeds,place in bowl and set aside,(more on seeds later).
• cut pumpkin into pieces small enough to fit into metal colander, or veggie steamer, place into large enough pot so colander fits into it, fill bottom with water (to your second knuckle) put tight lid on pot and bring to boil. When water is boiling reduce to a hard simmer. Fork test for doneness after 1/2 hour, check water level. Repeat every 15-20 minute until done-like your boiled potatoes.
• Drain water carefully, with clamped on lid and potholders.
• Set aside to cool. When cool, place skin side in palm of hand and remove pulp with spoon, spoon into bowl.
• If you want puree type pumpkin, put through sieve, food mill, blender, or food processor. I like mine using the hand potato masher, mashed well.
• Measure out 2 cups pumpkin for pie, put into bowl. Place the rest into freezer containers for later (2 cups for pies) pies and bread or cookies, or as a side veggie.
• Add in bowl sugar, salt, spices, eggs. Mix then carefully add milk and stir.
• Pour into pie shell, foil edges, and place on foiled, cookie sheet and bake 350°F for 50-60 minutes. Give knife clean test. If not clean, bake longer.
• Left over pumpkin pie mix I place into a greased 1 qt.oven proof dish and bake in a water bath like, custard.
• Pumpkin seeds keep the kids busy, let them clean them, do not worry about the strings this is there project. Soak over night in salt water. Heat oven to 300°F; melt some butter (2-3 tsp) on cookie sheet in oven. Place drained seeds on sheet and add pumpkin pie spices and sugar or cinnamon and sugar to taste. Stir every so often- 15-20 minutes, they will stick together, just mash out with your pancake flipper. After about 30-45 minutes they should be done. Give them the "crispy" test. Careful--the hot sugar will burn your fingers.

FROM SCRATCH PUMPKIN PIE

Steps:

• For the pumpkin: Preheat the oven to 375 degrees F.
• Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
• For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
• Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
• Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
• For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth. Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
• Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
• Decorate with whipped cream before serving, if using.

PUMPKIN PIE BARS (FROM SCRATCH)

Steps:

• Pumpkin puree: 1. Gut pumpkin. 2. Slice pumpkin into large pieces. 2. Peel pumpkin. 3. In slow-cooker, mix the eggs, sugar, and oil 4. Add pumpkin to slow-cooker and cook on low for four hours until very tender. 4. Stir pumpkin in slow-cooker until mushy. Bars: 1. Mix flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. 2. Mix dry ingredients with pumpkin in slow cooker. 3. Spread the batter evenly into a greased 10x15 inch jellyroll pan. 4. Bake for 25 to 30 minutes in preheated oven. Cool before frosting. 5. Spread frosting evenly on top of the cooled bars. Cut into squares. Frosting: 1. Cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time. 2. Beat until until mixture is smooth.

"ROASTED PUMPKIN" CHIFFON PIE FROM SCRATCH 1950

Steps:

• 1. Bake and cool the pie shell. In a medium saucepan, mix unflavorid gelatine, brown sugar,salt ,cinnamon and nutmeg. Blend in egg yolks beaten with the milk. let stand 1 minute. Stir with a rubber spatula over low heat until gelatin is is completely dissolved and the mixture is smooth, about 5 minutes. Blend in the pumpkin. Pour into a large bowl and chill, stirring occasionsally, untill mixture mounds slightly..when dropped from a spoon.
• 2. In a medium bowl, beat egg whites untill soft peaks form. Gradually add sugar and beat until stiff. Fold into gelatin mixture. Pour into the baked pastry shell. Chill until firm.About 4 hours. Garnish with whipped topping, and ground nutmeg.. when ready to serve.
• 3. This is a PET-RITZ..DEEP DISH PIE SHELL RECIPE. advertisement from the 50,s.

REAL PUMPKIN PIE FROM SCRATCH (EASY!!!)

Steps:

• Wash pumpkin and slice in half vertically.
• Scoop out seeds and pulp.
• Poke a few holes in the skin with a fork.
• Place pumpkin on a baking sheet cut sides up.
• Lightly brush with oil.
• Bake at 325 until tender (depending on the size of the pumpkin 30 to 60 minutes).
• Allow to cool.
• Scoop out pumpkin and puree with hand blender or food processor.
• Add remainder of ingredients to a large mixing bowl and whip for 3 minutes.
• Pour into pie crust and bake at 425 for 15 minutes.
• Reduce heat to 350 and bake for 40 to 60 minutes until knife or toothpick comes out clean.
• Serve with ice cream or whipped cream.
• Store in the refrigerator.