Have you ever wondered how to make a pumpkin pie from a whole pumpkin? Well, come along and I’ll show you how.
Preparing the puree is not nearly as difficult as you might think, and can save you a lot of money with the average 15 ounce can retailing at nearly $3.
First grab a neck pumpkin because they will give you more puree per pumpkin than any other type of pumpkin. Pumpkins can be steamed, baked or boiled. I’ve tried the various methods, and I prefer baking.
I usually leave it whole and bake it (300F) on a rimmed sheet pan or baking pan. If it too large to fit in my pan, I cut it into chunks.
When it’s soft (3-4+ hours), remove from the oven and let cool before cutting open, removing seeds, and scooping the flesh away from the skin. The flesh can be pureed with a food processor, or mashed by hand using a potato masher. The puree can be used immediately, refrigerated for a few day, or frozen for later use.
If you would like to see how I bake and process a neck pumpkin, watch the video below.
Easy Crustless Pumpkin Pie
Ingredients:
Image from The Flavor Bender
2 cups pumpkin puree
3 eggs
1 Tbsp. flour
½ cup maple syrup, honey or sugar
2 tsp vanilla
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
¼ tsp salt
1 cup milk
Directions:
Beat together pumpkin, flour and spices
Add all other ingredients and beat together
Pour into a greased 9-inch pie pan
Bake at 400F for 35-40 minutes
*2 tsp pumpkin pie spice can be substituted for other spices