After I've processed my pumpkins in the fall, I use them for various recipes. While pureed pumpkin is definitely different from the store bought canned pumpkin, here's a fantastic pie recipe, using your own pumpkin. While this was initially an original experiment, my husband called this 'delightful' (high praise from a man of few words) and was very interested to find out what I'd done differently as the end result was so much smoother and creamier than normal grainy pumpkin pie.
4 c. cooked and blended pumpkin
2 c. sugar
2 T. fresh finely grated ginger
1 t. grated nutmeg
1 T. cinnamon
1/4 t. ground cloves
1/2 t. vanilla
1/2 c. flour
6 eggs
1 can evaporated milk
2 uncooked pie crusts
Heat oven to 425*.
In a medium saucepan heat pumpkin, ginger, spices and flour. Once this reaches a boiling point, lower heat to medium and add vanilla.
In a small bowl, whisk eggs and milk together. Take 1 c. of pumpkin mixture and quickly incorporate into egg mixture, briskly mixing all the time so that the eggs don't cook and curdle. Add egg mixture to pumpkin mixture in pan, whisking briskly to incorporate. Continue to heat and stir until just before mixture comes to a boil. Turn off heat and allow to cool for 15 minutes.
Pour into two uncooked pie crusts and bake at 425* for 10 minutes. Reduce heat to 350* and continue to cook for an additional 45-50 minutes.
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