For the past few years I have been making pumpkin pie from fresh pumpkin.  It’s not nearly as difficult as one might think.  You can cook the pumpkin in the oven, or the microwave, in twenty minutes or less.  If you cook more than you need for your pumpkin pies, cooked pureed pumpkin is great as a side dish, a soup, muffins, or pancakes.

Ideally you would want to use a pumpkin grown specifically for pumpkin pie.  Here in St. Kitts, we have a type of pumpkin that seems more like a gourd.  We don’t have Jack O’ Lantern pumpkins or any of the other varieties common to the states, but it was still an excellent pie.

Cooking The Pumpkin

This size chunk worked well for microwave or oven.

The first thing you want to do, is wash the skin of the pumpkin thoroughly.  Then, cut the stem and blossom ends off the pumpkin.  You will also want to remove the seeds and stringy membranes. I usually save the seeds and roast them.  Cut the pumpkin into large chunks.  Large chunks make it easier to scrape out the pumpkin once it is tender.

If you are using the microwave to cook your pumpkin, put the pumpkin chunks into a microwave safe bowl with 2 Tablespoons of water.  Cover the bowl.  I used waxed paper.  Microwave on High until the pumpkin is tender.  For the chunk of pumpkin in the picture (1.5 lbs.) it took 10 minutes When it is done, a fork with go easily into the flesh.  You should be able to use a spoon and scrape it out of the skin easily when it is done.

Making the Pumpkin Pie Filling

(makes enough to fill two 9-inch pie crusts)

• 2 Cups pumpkin puree
• 1 Cup Sugar, or 1/3 Cup Stevia, or 1-1/4 Cups Splenda
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon ginger
• 1/2 teaspoon salt
• 2 large eggs
• 1-1/2 cups evaporated milk or coconut milk
• 1/2 teaspoon vanilla extract

I use my KitchenAid Classic with the paddle attachment to puree the pumpkin.  You could also use a food processor.  Measure your two cups of pumpkin puree and put back into the bowl of your food processor or mixer.  Add the remaining ingredients. Mix until thoroughly combined.  Pour into your favorite pie crusts.  Bake at 425F for 15 minutes.  Reduce heat to 350F and continue baking for 50 minutes or until a knife inserted into the center of the pie comes out clean.

This is a light filling pie filling, not dense like some.  I included instructions for making it sugar free, and dairy free.  The coconut milk is a compliment to the pumpkin and does not add a noticeable coconut taste.

Hope you have a great Thanksgiving!

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