Pumpkin Pie and Fall! Need I say more! How many of us look forward to Thanksgiving for the home-made pumpkin pie! We must have a love affair with pumpkin pie since there are so many recipes. Plus how many of us open our pocket books to purchase pumpkin pie candles and room sprays to get that aroma!
This year Greg and I made our own pumpkin puree from cooking pumpkins. Click here for an easy approach. I looked forward to making my first pumpkin pie using the puree we made from our cooking pumpkins. What I did not know was the mixture would be thinner than using a canned pumpkin and the texture is looser once it is baked. That did throw me a bit as I thought my pumpkin pie was not baking properly. I will give you a few ways to test your pumpkin pie and different methods for baking based upon my research.
But I have to say… the taste of using fresh pumpkin puree is so superior to canned pumpkin that I do not think I could ever go back to the can! It is a creamy, light texture and it blends beautifully with the spices! Because I always like to error on more spices than less.
I did not make any adjustments to my pumpkin pie recipe that I used with canned pumpkin. If you change your recipe when using canned versus fresh pumpkin puree, let me know as I would be interested in hearing your approach.
16-ounce Egg Substitute or 6 Eggs
4 cups Fresh Pumpkin Puree
1 1/2 cup Sugar
1 tsp Salt
12-ounces Fat-Free Evaporated Milk (not sweetened) or milk
Mix eggs then blend in the pumpkin puree and milk. Then add sugar and salt – blend well.
2 tsp Cinnamon
1 tsp Ground Ginger
1/2 tsp Ground Cloves
1/2 tsp Ground Nutmeg
Add spices to your pumpkin mixture.
2 pie crusts, not baked (I like to use Pillsbury – most people do not realize it is not homemade!)
Pour your pumpkin filling evenly into two pie-crusts – dividing it equally. I like to place aluminum foil or a pie shield around the crust edge since it tends to burn.
Bake in a 400 degree oven for 1 hour to 1 hour and 15-minutes or until baked. You can tell it is baked when a knife inserted in the center or edge comes out reasonably clean. Your pie temperature should be around 170 degrees. Do not be concerned that your pie is not firm as when you use canned pumpkin. Pies made with real pumpkin puree is thinner and looser. However if the temperature or knife test shows it is baked, then take it out of the oven. Let it cool, tightly cover, and then place in the refrigerator. It will become firmer overnight in the refrigerator.
Another method I tried was to preheat the oven to 425 degrees and bake for 15-minutes. Then drop the temperature to 375 degrees for another 45 to 60-minutes.
If you are using glass pie-pans, lower your temperature 25 degrees since glass pans retain more heat impacting your baking temperature and time.