Using a Real Pumpkin in Homemade Pumpkin Pie

Perhaps you have an acorn or butternut squash left from the Thanksgiving decorations, or maybe you'd just like your children to know that pumpkins aren't just for carving on Halloween. The best way to learn that food doesn't only come out of a can is to go to the source. In this case, the source for a pumpkin pie is a real winter squash or pumpkin. Making a pie completely from scratch is a rewarding, and not too difficult, baking project. This is my preferred method, one that I've found efficient, with good results.

Pumpkins and winter squash are all a part of the same biological genus (curcubita), and most are basically interchangeable for baking purposes. In fact, the puree that comes from the cans of well known pumpkin suppliers is generally a squash named Dickinson that has tan skin instead of orange and is very similar in appearance to butternut. Sugar Loaf, Hubbard, Butternut, Acorn, and Long Island Cheese, just to name a few, are all related and, I have found, make very nice pies. I'll be referring to any and all of these as "squash" in this article and encourage you to research and experiment to find your favorite for making pie.

To begin, choose a firm squash that seems heavy for its size, and doesn't have soft spots. Split the squash open down the center with a large chefs' knife or similar knife. Use caution! Some squash have very surprisingly thick and hard skins and they can easily slip away from you while the knife is coming down.

After the squash has been split, scrape and scoop the seeds and strings away from cavity inside. Line a large sheet pan with tin foil and place the squash, cut side down, on the foil. Bake this at 350 for an hour or two. The baking time will vary depending on the type and size of the squash. Check it occasionally, and it will be ready when there are browned spots on the skin, and the flesh is soft to the touch. You want it to "mush" when you poke at it.

Remove the squash from the oven, and allow it to cool enough for it to be handled. It will be very hot, and sticks to you as well, so make sure it's cooled well to avoid bad burns. After it can be touched, scraped the flesh away from the skin and place it in a bowl, food processor or blender. I use a stick blender to puree my squash, but there are different choices. Even a potato masher will work well enough if the squash is tender.

Allow the puree to sit undisturbed for about ten minutes and then pour off an liquid that is standing on the top of it. This will keep the pie from being watery and having too little flavor.

This puree can be used in any recipe that calls for a can of pumpkin puree. A can is generally 15oz, so 2 cups of homemade pumpkin puree is a good substitute in any recipe. For pumpkin pie, I like the recipe in the Better Crocker cookbooks, though I have found that we like it much better if I double all the spices that it calls for and add nutmeg as well. I sometimes replace the white sugar it calls for with brown sugar, and always cut back the amount to 1/3 or even a ¼ cup.