Wow that sounds great - any good pumpkin pie recipes with fresh pumpkin cannot get the tinned stuff in Britain.
The best pumpkin for baking with fresh pumpkin, is a sugar pumpkin. It is smaller (about 8" in diameter) and so much sweeter. They are usually a dark orange colored flesh. The larger Halloween jack-o-lantern pumpkin is bland and much too stringy for good baking.FRESH PUMPKIN PIE
1) Cook, puree and blend enough pumpkin to make 4 cups. Set aside.
- 4 cups fresh pumpkin
- 3 med. eggs
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 cup sugar (optional or to taste)
- 2/3 cup half and half, or whipping cream
- 1 (9-inch) pie crust
2) In bowl combine eggs, cinnamon, nutmeg, ginger and sugar (if using). Mix well and add to pumpkin, thoroughly mixing again.
3) Add half and half and blend until color and texture are uniform. Pour into 9-inch pie crust.
Bake in preheated 400 degree oven for 45 to 55 minutes or until knife comes out clean.
Cover edges with foil to prevent over-browning of crust.
Enjoy!