Small, immature pumpkins provide the mostflavor. Pumpkins smaller in size are more tender and less stringythan the larger variety. Select pumpkins anywhere between fiveto eight pounds.
Recipe: Fresh Pumpkin Pie
The Pumpkin Puree:1 (5 to 8-pound) pumpkin
Do NOT boil pumpkin – it will soak up thewater and make a watery pie.
The Pumpkin Pie:1 9-inch unbaked pie crust (seerecipe)3/4 cup firmly packed dark brown sugar1/4 cup sugar2 tablespoons all-purpose flour1 tablespoon molasses1 1/2 teaspoons cinnamon1 teaspoon ground ginger1/4 teaspoon nutmeg1/4 teaspoon ground cloves1/4 teaspoon salt2 cups pumpkin puree3 large eggs, beaten lightly1 3/4 cups heavy creamSweetened whipped cream as an accompaniment
Makes 8 servings.
Tip: To help prevent the pie crust frombecoming soggy in a custard-style pie, carefully break one ofthe recipe’s eggs into unbaked pie crust, swish it around tocover entire surface with egg white and then pour the egg outinto your mixing bowl for the filling.
How to make Pumpkin Pie recipeIf the Fresh Pumpkin Pie recipe was useful and interesting, you can share it with your friends or leave a comment.