Recipe Pumpkin Pie Using Fresh Pumpkin

Cover and microwave on high for 15 18 minutes or until very tender.

Recipe pumpkin pie using fresh pumpkin. In a large bowl beat pumpkin with evaporated milk eggs brown sugar cinnamon ginger nutmeg and salt with an electric mixer or immersion blender. In large bowl blend together 2 cups pumpkin puree spices and salt. Place cut side down in a microwave safe dish.

Scrape the pumpkin flesh from the peel. Increase oven preheat temperature to 400 degrees f 205 degrees c. Let the pumpkin cool slightly then peel off the skin using your hands or a spoon.

Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean. If using fresh pumpkin roast it cut sides down on a rimmed baking sheet until soft 50 to 60 minutes. Bake for 50 to 55 minutes at the new temperature or until a knife inserted 1 inch from edge of pie comes out clean.

Cut pumpkin in half and remove seeds. Use a paring knife or spoon remove all of the seeds and pulp. Cool on a.

Lightly beat eggs together with both milks then add to the pumpkin mixture stirring well to combine it will be rather thin. Meanwhile roll out pastry to fit a 9 in. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil.

Pour filling into pie shell. Transfer pastry to pie plate. Bake at 325 degrees f 165 degrees c for 30 to 40 minutes or until the flesh is tender when poked with a fork.