Name: Homemade Pumpkin Purée for Pumpkin Pie
Prep time: 3 h 15 min
Cook time: 2 h
Total time: PT-484735H18M28S
Cuisine: American
Ingredients: 2, 3-4lb sugar pumpkins; Cheesecloth; 1.75 cups (15oz) pumpkin purée; 1.5 cups evaporated milk; 3/4 cup white sugar; 1/2 tsp salt; 2 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp ground cloves; 2 large eggs; 1 unbaked pie crust

Description

This recipe explains how to make pumpkin purée and pumpkin pie. Leave yourself an entire day to make the pie(s) or make the purée the day before/ahead of time.

Ingredients

Units Scale

2, 3-4lb sugar pumpkins
Cheesecloth
1.75 cups (15oz) pumpkin purée
1.5 cups evaporated milk
3/4 cup white sugar
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
2 large eggs
1 unbaked pie crust

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Instructions

Preheat the oven to 400 degrees F.
Line two baking sheets with parchment paper.
Cut sugar pumpkins in half. Remove the stems from both ends.
Scoop out the guts from the halves. Sort out and save the seeds if you want to roast them.
Place the halves flesh side down on the baking sheets. Two halves should be able to fit on each baking sheet.
Place in the oven for about one hour or until the flesh is tender and you can stick a fork through easily.
Let halves cool until you can touch them.
Scoop out the flesh into a food processor.
Blend pumpkin until smooth.
Line a medium bowl with cheesecloth.
Pour the pumpkin purée into the cheesecloth-lined bowl.
Wrap up and twist around the purée. Move to a colander and let sit in the sink or in another bowl for two to three hours. This helps to remove extra water in the purée. Every once in a while, squeeze the cheesecloth to help get more water out.
Once sufficiently drained, move to storage jars and place in the fridge or freezer. Or…make some pie!
To make the pumpkin pie, preheat the oven to 425 degrees F and line your pie dish with pie crust.
In a small bowl mix the sugar, salt, cinnamon, ginger, and cloves.
In a large mixing bowl, beat the eggs.
Add in the dry mix and pumpkin purée, and stir together.
Continuing stirring and slowly add in the evaporated milk until combined.
Pour pie filling into your pie crust. Cover edges with a pie crust guard or aluminum foil.
Place in the oven for 15 minutes.
After 15 minutes, remove the pie crust guard and turn down the heat to 350 degrees F for another 30-40 minutes or until a knife inserted in the center comes out clean.
Remove from the oven and let sit on a wire rack until completely cool (about two hours).
Dig in!