Pumpkin Pie from scratch?

[MommyofSeven]

We have a wonderful pumpkin farm here, and cause we know the owners we get an incredible deal...

 

So, does anyone have a recipe for pumpkin pie completely from scratch?

 

Thanks

Mo7

[HSmom]

I don't know if you include evaporated milk as 'from scratch,' but this is the recipe I use with my own garden-grown pumpkin: http://www.recipesource.com/desserts/pies/10/rec1044.html

 

It's off the back of the pumpkin can. A can of pumpkin is about 1.75 cups.

[MommyofSeven]

OK but how do you puree the pumpkin?

 

Mo7

[Shawna]

Quote:

OK but how do you puree the pumpkin?

Mo7

I just bake my pumpkins (like you would winter squash). Cut pumpkin in half, lay in a baking pan (I use my sheet cake pan), add a b it of water--enough to prevent sticking and to soften pumpkin---and bake until you can easily poke a knife through the pumpkin. Use a spoon to scoop out the seeds (you can also di this before you cook it, that way you can have seeds to toast!), and then spoon out the cooked pumpkin. Throw the cooked pumpkin in a food processor until smooth (or you can use a food mill, if you have one you use to can with).

Pumpkin from *scratch* is juicier than the canned pumpkin, so it sometimes takes longer to cook your pies. I usually use a but less liquid in the pie recipe, just to compensate for the juicy texture of the homemade pumpkin.

Have fun! I
Shawna

P.S. If you have an over-abundance of winter squash (butternut, etc), you can use it in place of the pumpkin in pie recipes...works great!

[HSmom]

I do it exactly as Shawna described. Then I freeze it in 2 cup increments (in baggies).

 

Pumpkin chunks can be home pressure canned, but I believe that 'they' do NOT recommend canning puree. It's too dense to safely get hot enough in the middle.

[Grubby]

Quote:

I don't know if you include evaporated milk as 'from scratch,'

You don't have to use evaporated milk. You can use
1 1/2 cup heavy cream, light cream or 1 1/4 cups
regular milk.

I have not tried any of these yet. I've been looking
into alternative recipes, incase evaporated milk is
not available.

Does anyone use regular milk?

[HSmom]

Google "homemade evaporated milk" and "evaporated milk substitute". There are a number of options.

 

Note to self: print these out in case the SHTF.

[Phatkat1956]

You can also remove the seeds and toast. I have not used just milk, but I have used heavy cream and that turned out great. I use the mill that I use for tomato juice to "juice" my pumpkins to remove all the strings and pulp. Boil the pumpkin pieces in water and allow to cool in the fridge and it will separate into water and pumpkin, siphon off the water. I have only canned pumpkin chunks. Uncan, mill, allow to set to separate, siphon off water, measure and proceed with recipe.

[Shawna]

Quote:

Quote:

I don't know if you include evaporated milk as 'from scratch,'

You don't have to use evaporated milk. You can use
1 1/2 cup heavy cream, light cream or 1 1/4 cups
regular milk.

I have not tried any of these yet. I've been looking
into alternative recipes, incase evaporated milk is
not available.

Does anyone use regular milk?

I used regular milk one time and it took probably twice as long to cook, but it didn't taste any different after it was done!


Shawna

[Grubby]

Quote:

Google "homemade evaporated milk" and "evaporated milk substitute". There are a number of options.

Note to self: print these out in case the SHTF.

Note to HSmom: Please post these!

[HSmom]

Actually, Grubby, I'm not going to do that.

[Darlene]

Not everyone knows how to google.

 

I'll do some searches later and post some of the information out there to give people an idea of substitutes.

[MommyofSeven]

Here's the evap milk sub I have, pretty sure it came from here, but not sure who the author was

 

EVAPORATED MILK SUBSTITUTE

 

7/8 cup 2% milk

1/4 to 1/3 cup powdered milk

 

After combining this thoroughly, you should have equivalent to 1 cup of evaporated milk.

 

Mo7

[Grubby]

Homemade Evaporated Milk

 

1 1/2 c warm water

1 c powdered milk

2 tbslp margarine

 

Mix dry milk and warm water together. Add margarine. In a small pan, heat mixture together. Beat well, cool and store in the refrigerator.

 

For those holiday recipes....

 

Homemade Sweetened Condensed Milk

 

If recipe calls for 2/3 cup sweetened condensed milk, use 3/4 cup evaporated milk and 3/4 to 1 c. sugar. Cook for 12 minutes. For 14 oz. can of condensed milk, use one large can of evaporated milk, 1 1/3 to 1 1/2 cup sugar. Cook on low 12 minutes.

 

I found those recipes HERE.

 

Here is another......

 

Homemade Evaporated Skim Milk

By JoAnna Lund

 

1/3 cup Carnation nonfat dry milk powder

1/2 cup water

 

In a small bowl, combine dry milk powder and water. Mix well. Use as you would purchased evaporated skim milk. Makes 1/2 cup.

 

HINT: If you need 1 cup evaporated skim milk, double the recipe. For 1 1/2 cups, which is equivalent to one 12 fluid ounce can, simply triple the recipe. This is handy to know when you want to prepare a recipe calling for evaporated skim milk and you don't have any in the cupboard. Also, if you are using a recipe that only needs 1/2 cup evaporated skim milk, you don't have to worry about what to do with the leftovers remaining in the can.

 

 

[HSmom]

Quote:

Not everyone knows how to google.

I'll do some searches later and post some of the information out there to give people an idea of substitutes.

I never thought of that.

Looks like Grubby beat you to it.

[Grubby]

I looked them up since I had some time and I wanted

others to know what they were to.

[Darlene]

ty Grubby...good job!

[Pixie]

i had a pumpkin pie that was light and fluffy. how would i copy that? whipped cream? gelatin? both?