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Author Notes: What better Fall vegetable puree than a pumpkin pie? I've been looking forward to making my own puree from a fresh sugar pumpkin--how easy and rewarding that was! I used my mom's standard recipe and put my own spin on it by flavoring with spices traditionally found in Indian foods: cumin, coriander, and cardamom. —ihatecupcakes
Serves: one pie
Making the fresh pumpkin puree
small, 2.5 lb sugar ("pie") pumpkin
- Cut pumpkin into fourths. Scrape out seeds and guts like you would to carve a Jack-O-Lantern. Place the pumpkin segments into microwavable bowl and microwave 15-20 min, or until soft. Wait to cool before scraping out the pumpkin flesh; the skin should separate easily.
- Transfer pumpkin flesh to food processor and puree until smooth. It should not contain any lumps or strands of fiber, but look like the good ole canned stuff. This yields a little over the 2 cups needed for this recipe.
Making the pie
your favorite pie crust dough
cups fresh pumpkin puree (see above)
cup whipping cream
cup brown sugar
tablespoons apple juice
teaspoons fresh ginger, grated finely with a zester to form a paste
teaspoon ground cardamom
teaspoon ground cumin
teaspoon ground coriander
- Preheat the oven to 350.
- Ready a pie plate with your favorite pie crust dough. Refrigerate while making the filling.
- In a large bowl, add all filling ingredients and whisk thoroughly to eliminate any lumps. Pour filling into the prepared crust. Bake for 50 minutes to an hour, or until the outer rim of filling has set but the center is still wobbly.
- Let cool (the hardest part!) at room temperature before serving with sweetened whipped cream.
- This recipe was entered in the contest for Your Best Autumn Vegetable Puree