Is pumpkin pie better with fresh pumpkin?

While the two pies both got good marks, the canned pumpkin did win out. The canned option had a more powerful pumpkin flavor and a silkier texture.

Can I make pumpkin pie with any pumpkin?

Yes, you can! But it probably won’t taste as good. You won’t get as much pumpkin out of one of a jack-o-lantern pumpkin as you would a pie pumpkin of the same size. If you’ve got the option, always choose a pie pumpkin over a carving pumpkin for baking.

What part of pumpkin is used for pie?

Slice the pumpkin in half lengthwise (that’s stem to base). I kept my stem on, but if it’s easier for you, you can chop the very top of the pumpkin off first. Use a spoon to scoop out the seeds and stringy “guts” from the inside of the pumpkin and set them aside.

How do you prepare pumpkin for storage?

Thoroughly wash the pumpkin, prick with a knife or fork in several places. Place on a baking sheet and bake for 30-45 minutes at 350 degrees Fahrenheit (until tender). Once cooked, remove from oven, let cool to touch, cut in half, scoop out the stringy contents save the seeds for roasting if you choose.

Is fresh pumpkin better than canned pumpkin?

There isn’t much of a difference between canned pumpkin and fresh pumpkin puree, and looking at the list of ingredients on the back of the can will tell you that. It will probably just say pureed pumpkin or steamed pumpkin puree.

Is pumpkin pie considered a custard pie?

Technically, all Pumpkin Pie is Pumpkin Custard Pie. Pumpkin pie is, by definition, made of a custard-based filling. Some pumpkin pies, like the traditional, evaporated milk-based recipe, have a compact, extremely smooth filling that cuts very cleanly. They’re velvety, nostalgic, and delicious.

Can I freeze pumpkin pie?

Good news: You can freeze pumpkin pies. Because of their rich custard fillings (read: high fat content), pumpkin pies, as well as other custard filling-based pies such as sweet potato, freeze beautifully.

Can I use fresh pumpkin instead of canned?

Making pumpkin puree from scratch (actual fresh pumpkin) is easy, and yes, you can definitely substitute the canned pumpkin for fresh pureed pumpkin on our recipes. Substitute the same volume (1 cup fresh puree for 1 cup canned). A 15 oz. can is approximately 1 3/4 c fresh.

How do you make pumpkin pie from real pumpkins?

Preheat oven to 400 degrees F (200 degrees C). Prepare pie crust by mixing together the flour and salt. With lightly floured, hands shape dough into a ball. In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender.

How do you cook fresh pumpkin pie?

Mix the nutmeg, ginger, salt, evaporated milk and eggs with the pumpkin puree. Pour mixture into two 9 inch pie crusts. Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 40 minutes, or until toothpick inserted into center comes out clean.

What is the best recipe for pumpkin pie?

Preheat oven to 425 degrees F (220 degrees C). Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Fit pie crust in a 9-inch pie plate and crimp edges. Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles. Bake in the preheated oven for 15 minutes.

What is the best pumpkin pie?

Directions Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes. Pour into prepared piecrust. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean. Cool on a wire rack. Submit a Correction