Great Pumpkin Pie Recipes on Associated Content

First of all, let's look at making pumpkin pie from scratch. How do you do it? If you've opened up a pumpkin for your jack-o-lantern this Halloween, you probably noticed that there are a lot of gross strands of goo with millions of seeds. When you take all of that filling out of your pumpkin, it doesn't look like much at all. There's certainly not enough in there to make into a pie. But that's what you think.

I'm sure you are accustomed to buying the can of pumpkin or buying the pre-prepared pie straight from the bakery. I'm here to tell you that it is possible to buy a pumpkin from the store, and make it into a pie. I took a pumpkin from my very own pumpkin patch. They didn't turn out as big or plentiful as I hoped when I planted them. But one of them became the candidate for a pumpkin pie. And the following recipe and step-by-step instructions will hopefully help you make your pumpkin pie from scratch.

Personal note: I've never thought I could write a recipe, but I found help in Google and my very own mother.

What you will need

A large knife

An ice cream scoop

A large microwaveable bowl or large pot

A large mixing bowl

Blender or hand blender

Frozen pie crust

1 large deep-dish pie plate

Step 1

Pick up a pumpkin. They say that the smaller pie pumpkins make much better candidates for pumpkin pies. Well, after doing some research, I discovered that all you need to do is add 25% more sugar to the mix in order for the sweetness of your big jack-o-lantern pumpkin to come out. Stay away from the pumpkins that are bruised or soft.

Just so you know, one 8" pie pumpkin can make a 9 inch pie.

Step 2

Prepare your pumpkin. Wash the surface of the pumpkin thoroughly. Don't use soap. Cut your pumpkin in half. This is where the large knife comes in handy. If its serrated, so much the better. It should help you saw this giant fruit down the middle.

Next, you'll want to scoop out the seeds, and scrape the insides clean. Just as you would for a jack-o-lantern. And if you want to plant any pumpkins for the next season, you should propbably save the seeds. Finally, remove the stem.

Step 3

Soften your pumpkin. If you have a giant jack-o-lantern pumpkin, you can do what I did and put it in a pot. But for those of you who have the pie pumpkin, throw the two halves of your pumpkin into the microwaveable bowl.

You can put the bowl in the microwave and cook the pumpkin for 15 to 30 minutes on high to soften it. I steamed the pumpkin in the large pot for 25 minutes.

Make sure you have a few inches of water in there with your pumpkin.

Step 4

Scoop out the "guts" and puree the pumpkin. You will have to use a good spoon and cut the pumpkin away from the skin. Looking at the guts of your pumpkin, you won't believe that such a thin rind can make a big pie. But once you've gotten to the final step and you're ready to start cooking your pie, you won't be so amazed.

If your pumpkin guts are too wet when you put it in the mixing bowl, you may want to let it sit for 30 minutes. You just definitely strain out an excess water. It shouldn't be too wet or too dry. But, the "experts" will tell you not too worry too much about it.

They will also tell you to use a hand blender. It'll take 2 to 3 minutes. But, I went with a regular blender. I threw the pieces in the blender and pureed it for about 5 minutes. The pumpkin has to have a smooth, satiny texture. I was careful to look for that. Then I was relieved to know that the final step was just around the corner.

Off hand: Preheat your oven to 425 degrees

Step 5

Here's the recipe to help you make your pie.

1 1/4 cup of sugar

1 1/2 teaspoon ground cinnamon

1 teaspoon ground cloves (by itself - yuck!)

1 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 teaspoon salt

4 large eggs

3 cups of your cooked pumpkin

1 1/2 cans of evaporated milk

Mix it all together well with a hand blender or mixer. Then pour the pumpkin mix into your frozen pie crust.

Bake your pumpkin pie mix for 15 minutes at 425 degrees. Turn down the temperature to 350 and bake for another 45 to 60 minutes or until you can stick a knife through the center and it comes out clean.

Let your pie sit. Then, hopefully, it's ready to eat.

Now... let's take a look at other pumpkin pie recipes.

Yogurt Pumpkin Pie

3 beaten eggs

2 cups cooked pumpkin

1-1/2 cups plain kefir or yogurt

3/4 cup maple syrup

2 tablespoons Myer's dark rum

1 teaspoon pumpkin pie spice

1/2 teaspoon vanilla

pinch of salt

1 pie crust (bottom)

If using fresh pumpkin, drain in cheesecloth to remove excess liquid.

In the bowl of an electric mixer, combine ingredients (other than pie crust).

Pour filling into an 8-inch pie crust.

Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more).

Cinnamon-Pumpkin Cheesecake Pie

Prepare sweet pie crust. Roll out dough; fit into 9-inch pie plate, fluting edge of crust or decorating as desired. Place in freezer 10 minutes.

Preheat oven to 400°F.

Filling:

2 (3 oz.) pkg. cream cheese, softened

18 oz. container fresh ricotta cheese

1 (16 oz.) can solid pack plain pumpkin

2 large eggs

1/2 cup light brown sugar, firmly packed

2 tablespoons grated orange peel

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

In food processor or blender, process cream cheese and ricotta until well blended and smooth.

Add pumpkin, eggs, brown sugar, 2 tablespoons grated orange peel, salt, cinnamon and nutmeg; process until thoroughly blended.

Pour mixture into prepared crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake pie 35 minutes longer until filling is firm in center and knife inserted comes out clean.

Cool on wire rack.

Topping:

1/4 cup orange marmalade

1/2 cup heavy cream

2 tablespoons confectioners sugar

1 tablespoon grated orange peel

1 tablespoon orange flavored liqueur (optional)

2 naval oranges, cut into thin wedges fresh mint leaves (optional)

Spread marmalade over surface of cooled pie. In small bowl of electric mixer at high speed, beat cream and confectioners sugar until stiff peaks form. Stir in 1 tablespoon grated orange peel and orange-flavored liqueur (if desired). Swirl cream over center of pie. Arrange orange wedges around outside edge. Decorate with mint leaves, if desired.

Sweet Potato Pumpkin Pie

1 15 oz. can Libby's pumpkin pie filling

1 15 oz. can candied yams

1/2 cup light brown sugar

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/2 cup coconut milk

2 tablespoon melted butter

2 large eggs

1 refrigerated pie crust

3 tablespoon Myer's Rum

Preheat oven to 350°F.

In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs and process until smooth.

Fill a 10-inch pie crust with the mixture.

Bake for 1 1/2 hours.

Remove from the oven and set aside for at least 20 minutes before serving. Better when chilled.

You can even substitute eggnog for evaporated milk and make an eggnog pumpkin pie.

Here are some great articles by AC Producers who know their stuff about pumpkin pies

Homemade Pumpkin Pie from Scratch by AC Producer Kumu

Pumpkin Pie Variations for Unique Holiday Meals by AC Producer Niel fernandez

Thanksgiving Recipes - Classic, Easy Pumpkin Pie Recipe by AC Producer Angela Harris

Pumpkin Mousse Pie - Not Your Ordinary Pumpkin Pie Recipe by AC Producer Victoria Wright

How to Make Pumpkin Pie by AC Producer L.A.

Holiday Pumpkin Pie by AC Producer Emerald Eyz

How to Make Vegan Pumpkin Pie by AC Producer Willow Sidhe

Tempting Pumpkin Pie Recipes by AC Producer Gloria Davidson Marlow

Diabetic-Friendly Recipes: Pumpkin Pie, Perfect for All Holidays by AC Producer Jennifer Eblin

Libby's Easy Pumpkin Pie Mix Review by AC Producer Amy Brantley

Extreme Pumpkin Pie Recipes by AC Producer Sabah Karimi

A Brief History of Pumpkin Pie Wiith a Recipe by Rebecca Wood by AC Producer Keith Mills