Homemade Pumpkin Pie or Pudding

• Homemade Pumpkin Pie or Pudding 

• made with mashed, cooked pumpkin

• 
  

• I’m going to assume you know how to make your own crust. Or know how to purchase premade crusts. Me, I tend to cheat and skip the crust and make a pudding, which is pie without a crust… ?

Most pumpkin pie recipes are a variation on a theme, so here is a basic recipe for you to enjoy and play with as you please

This recipe uses fresh cooked pumpkin, but two cups of canned pumpkin will do nicely.

Pie Filling:                                                                    (Variations)

• 2 cups mashed, cooked pie pumpkin              15 ounce can of pumpkin  

• 1 (12 fluid ounce) can evaporated milk            …or not…or no milk at all

• 2 large eggs, beaten                                        or one, or three, or even six

• ¾ cup packed brown sugar                              ½ Cup granulated sugar

• ½ teaspoon ground cinnamon, or to taste        or 1 ½ teaspoon pumpkin pie spice

• ½ teaspoon ground ginger, or to taste

• ½ teaspoon ground nutmeg, or to taste

• ½ teaspoon salt                                                 I’d go with the salt

                Also seen recipe calling for milk or half and half instead of milk.

                I’ve used powdered, non-dairy creamer instead of milk, maybe 2 or 3 tablespoons

Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).

To make the filling: Beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust.

If you want a pie, pour the filling into the crust. If you make a pudding, oil your pan and pour filling in. Bake the same as for a pie.

Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes. Cover the edges with foil if needed to prevent from burning as the filling cooks.

Remove from the oven and cool to room temperature before serving.

If you want to try cooking your own pumpkin, you can oven roast or cook using this water bath method..

To Prepare Mashed Pumpkin:

cut pumpkin in half, scoop out seeds, place on baking sheet and roast in oven until fork tender, say, 350 degrees for 35 to 45 minutes OR 400 degrees for 25 to 35 minutes

(I have seen recommendations of 325 to 475 degrees and times from 20 minutes to an hour. Just make sure a fork can be inserted easily and it is done.)

Allow to cool, scoop flesh from skin and mash in a bowl until smooth

OR... (Use this water bath method...)

Cut a fresh pie pumpkin in half. Scoop out and discard seeds and stringy portions. Leave skin on and cut pumpkin into chunks. Measure out 1 ½ pounds for this recipe to yield 2 cups of mashed, cooked pumpkin. If your pumpkin is larger, consider cooking 3 pounds and doubling the pie recipe above to make two pies.

Place pumpkin chunks in a saucepan over medium heat with 1 inch water; bring to a boil. Reduce the heat to low, cover, and simmer until tender, about 30 minutes. Drain and cool. Remove and discard the peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill until smooth.