This has become a favorite around here. Though I must agree with others in that it isn't enough to sufficiently fill 2 pie crusts. I have successfully added another 1/2 - 3/4 cup of pumpkin (without adjusting any other ingredients) to help it stretch. Very delish regardless.
This is a great recipe is you are looking for a true taste of pumpkin. I was happy to find a recipe for cooking fresh pumpkin other than baking. But don't expect this to taste like pumpkin pie from the can....it is not as sweet or spicy. If you are looking for a spicer taste I would recommend increasing each of the spices by 1/2 tsp. This was a very fun recipe to make and I will make again.
The most excellent pumpkin pie. I added a pinch of allspice and a pinch of cloves to add a touch more spice to the pie. Also the pumpkin I used was very watery so I added a teaspoon of cornstarch to the final mixture before baking. It baked uniformly didn't burn the crust or the pie: it turned out great! The people I served it to said they would try to get my own cooking show!' Very that happy Mr. Scott shared it with us.
This was a delicious recipe. I have never used brown sugar. It was great! I have always cooked fresh pumpkin right after Halloween by cutting in half scoop out seeds and strings and bake in oven on 400 until soft then scoop pumpkin out and put in blender and blend until soft then I store in 4 cup portions in freezer bags until Thanksgiving time.
This is a great recipe - preparing fresh pumpkin is also very easy in the microwave then pureed in blender/food processor. It is excellent and once you have tried fresh pumpkin you will not buy another can and will freeze your own. Long-necked pumpkin yield more flesh and green/white striped squash are very sweet and mild. Thanks for the great recipe.
My eleven year old son made this today. He added cloves to the spice mix. One trick we learned is to cook the pumpkin whole. Make slits in it and bake it in the oven for about 45 minutes at 350 degrees. It is so much easier to cut and then scoop out the seeds and flesh.
Fantastic recipe! My preference in cooking the pumpkin is to roast the small (2"x2") chunks in a roast pan at 350 for about an hour, then the pumpkin doesnt take on extra water. I have substituted the condensed milk with whipping cream - divine. And as a non-dairy alternative for my dairy-allergic husband, I used coconut milk which worked beautifully as well! This recipe adapts well and is a keeper for sure! Thanks for sharing!
I was worried that it may be stringy since pumpkin was only hand-mashed and not food-processor puree'd but it came out with a great texture and gentle seasoning that let the pumpkin flavor through. One pumpkin made 2 3/4 cups of mash for me. After mashing drained but didn't go crazy (squeezing through cheesecloth etc) and it came out great with a non-soggy crust.
This is the absolute best pumpkin pie ever! This was my first time making pumpkin pie with a pie pumpkin and I'll never go back to using canned pumpkin or buying a store-bought pumpkin pie ever again! It is a little work, but it's so worth it! I used a store-bought pie crust, roasted one 4.5 lb pie pumpkin at 400 degrees for 1 hr., let it cool, peeled off skin-which came off very easily, and pureed the pumpkin in my food processor. I got quite a bit of pureed pumpkin from just one 4.5 lb pie pumpkin, about 4 cups of puree. Two cups of pumpkin puree was not enough for this recipe so I used all 4 cups of puree. I doubled the entire recipe except for the salt & added 1 tsp. of Allspice. I used a 9" glass pie plate and had plenty of filling left over to make another pie. 40 min. of cooking time was not enough so I increased the cooking time to 55 min. and checked doneness with a toothpick. I let the pie cool for 2 hrs. and then covered & refrigerated it until it was cold before eating...added whipped cream and it was spectacular! I can't say enough about this recipe! 5 plus plus stars!!
It wasn't bad but I felt it was lacking something. Perhaps the All Spice?
