Pumpkin Pie from Scratch?

I googled this

This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. I have never brought home leftovers of this pie. I recommend using fresh pumpkin, but canned pumpkin can also be used.' Original recipe yield: 2 - 9 inch pies.


INGREDIENTS:

* 1 1/2 pints vanilla ice cream, softened
* 3 eggs
* 1 3/4 cups pumpkin puree
* 3/4 cup white sugar
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 2 (9 inch) unbaked pie shells

DIRECTIONS:

1. Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.
2. In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.
3. Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.



Note:

To use fresh pumpkin, preheat oven to 325 degrees F (165 degrees C). Wash, and halve pie pumpkin(s). Scoop out seeds. Place pumpkin halves cut side down in baking pan. Bake for 45 minutes to 1 hour, or until pumpkins are soft to the touch. Remove from oven, and let cool. Scrape out pumpkin meat, and puree in food processor or blender. (This can be done several weeks in advance and the puree stored in the freezer.)

ooooooh, I do, I do! Let me go find it...

Okay, I love, love, love this recipe It makes two pies, so this is good since you have a ton of pumpkins.

For the filling:

2 cups of mashed, cooked pumpkin
1 (12 oz) can of sweetened condensed milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground sugar
1/2 teaspoon ground nutmeg
1/2 teaspon salt

For the crust:

2 2/3 cups all-purpose flower
1 teaspoon salt
1 cup shortening
1/2 cup cold water

Directions:

1. Preheat oven to 400 degrees

2. Cut pumpkin into chunks and microwave high for about a minute (with rind and all). If it's not soft, microwave again for about 30 sec. It should fall off the rind. Mash it up with your hands until it is pureed. (BTW, these are my directions on how I make it; the actual recipe deviates from this. I guess you could use a food processor too.)

3. Prepare pie crusts by mixing together the flour and salt. Cut shortening into flour, add 1 teaspoon water to the mixture at a time. Mix dough and repeat until dough is moist enough to hold together

4. With lightly floured hands, shape dough into a ball. On a lightly floured board, roll dough into 1/8 inch thickness. Then place dough into an 8 or 9 inch pie pan and gently press the dough along the sides so it takes the shape of the pan. I usually put shortening on the inside of the pan before I put the dough in to prevent sticking.

5. In a large bowl with mixer speed on medium, beat pumpkin puree with sweetened condensed milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt. Mix well and pour into prepared pie crusts. Bake 40 minutes or until you can insert a knife into the filling and it comes out clean.

I hope you like this as much as I do! When FH saw that I was looking for the recipe, he was like 'I want pumpkin pie!' I think we'll get some pumpkins this weekend and I'll do some baking too! FM me if you have any questions.

You can cut the pumpkin in half. Scoop out the stringy seeds. Then cut off the rind and cut it into chunks.
Boil it until tender, then mash it with a fork in a mesh strainer, pressing as much water you can from the pumpkin (may take a few hours to all drain).

Every 2 cups equals a pie. So you can freeze the remaining puree for future use.

When you defrost the pumpkin puree, defrost it over a strainer so that any excess water that froze can drain away.

Holy YUMMY!

I made pumpkin pie from scratch once and I will NEVER do it again. It was the biggest pain in the ***. It could've just been my recipe. I'd just use the canned pumpkin, lol.

Rachel