Pumpkin Pie with fresh pumpkin

[Terri-Lynn2]

I just checked a search of the BB, I found one recipe that emilycat posted for a pie that used pureed pumpkin. Does anyone else have a recipe that they have had success with. I know in that thread there was mixed reviews, but I would like to try and make the ULTIMATE pumpkin pie.

Or even if someone has a recipe that isnt using fresh but is very good. DH keeps talking about a neighbor that made the most awesome pumpkin pie. I've never ventured past pie in a can.

Thanks
Terri

[Robyncz]

A friend of mine prepares bunches of fresh pureed pumpkin every fall and makes "real" pumpkin pie all year long. I'm here to say there is simply NO comparison between the the one she makes and what you make with a can. You can definitely tell the difference and I will never go back to the can again. I'll call her up and see if she'll share the recipe. . .

[Terri-Lynn2]

Thanks Robyncz,

I would really appreciate that!! I cant wait!

Terri

[JA]

Terri,
The pumpkin pie with gingersnap crust from CL is just wonderful...I was always afraid to make a pumpkin pie before that because my mother's is so great, but now I believe mine is as good as hers!
If you do a search on pumpkin pie, it's the one that's there.
Julie

[Robyncz]

Terri-Lynn,
Did you ever get around to making pumpkin pie with fresh pumpkin? I have thought of you often, but since posting my promise to share my friend's recipe, I have bought one house, sold another, moved, AND spent two weeks in the hospital with my sick two-year-old (who is doing much better now) -- all the while nursing a healthy and hungry 5-month-old. So, please understand why it has taken me so long to get to this.

Anyway, here's the recipe. I hope I'm not too late.

Perfect Pumpkin Pie

1 unbaked pie crust (you're on your own here. Choose your favorite. My friend only gave me the recipe for the filling.)
2 cups pureed pumpkin (Friend says to be sure to drain, drain, drain the pumpkin. She does it with cheese cloth.)
1 (14 oz) can sweetened condensed milk
2 eggs
1 t cinnamon
1/2 t ground ginger
1/2 t ground nutmeg
1/2 t salt

[edited to add *DIRECTIONS!* Left them out altogether the first time!]
Mix filling ingredients. Pour into crust. Bake at 425 for 15 minutes. Reduce temperature to 350 and bake for 35 to 40 minutes more.

This is essentially the basic pumpkin pie recipe published by Eagle Brand sweetened condensed milk. Nothing fancy or surprising. But I swear, when she makes it with her pureed pumpkin it is like nothing I've ever tasted. My best guess is she uses fresh ground nutmeg, too.

[clarksmom]

Ok here's nosy snoopy me loving the idea of this recipe and heading to pumpkin heaven. Thanks for posting this recipe. I'll let you know if I have any business bragging about it when I'm done. My history with pies is not good but I Shall overcome!!