My coworker had a few extra pumpkins and offered it to me, that prompted me to make my own pumpkin pie from scratch for the very first time. I was surprised to find that there weren't many pumpkin pie recipes available that started from a pumpkin, most started from a can. I found one recipe from a farm website that grew and sold pumpkin and it turned out really good.
I am going to share recipe/process through pictures...
|The pumpkin, wine bottle is just for size reference|
|The pumpkin was too big to fit in Oven, so cut into pieces|
|Scoop out the guts|
|Bake at 350F for 60 - 90 min|
|Bake the seeds while you are at it :-)|
|Puree the pulp, freeze the extra|
|Mix puree with eggs, evaporated milk and spices|
|I used pillsbury pie crusts|
|Pre-bake crust for 3 minutes at 425F|
|Add filling and bake for 45 min at 425F|
|I covered the edges with foil to prevent browning after 25 min|
|The finished product - serve with cool whip :-)|