wilkes

I cut my pumpkin in half and then bake it in the oven. It is easier than peeling it and cubing it up. I cook it at 350 and when it turns soft just scoop the pulp out. Of course, get the seeds and strings out before baking it.

bump

Old Timey Pumpkin Pies
2 c. mashed, cooked Pumpkin
2 Tbsp. margarine, softened
2 eggs
1 c. sugar
1 Tbsp. flour
1/2 c. buttermilk
1/4 tsp. baking soda
1 tsp. vanilla
1 (9-inch) unbaked pie shell
Combine pumpkin, butter and eggs; mix well.
Combine sugar, flour.
Stir into pumpkin mixture.
Combine buttermilk and soda; add to mixture, mixing well.
Stir in vanilla. Pour into pastry shell or shells.
Bake at 350º for 1 hour and 10 minutes or until set.
You can use 1 deep-dish crust or 2 regular crust

REAL PUMPKIN PIE

2 c. pumpkin, cut into half-inch pieces
1/4 cup liquid from cooked pumpkin
1 c. raisins, soaked in 1/4 cup dark rum
1 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 teaspoon cloves
1/2 teaspoon ginger
1 tbsp. molasses
1 tbsp butter
1/2 tsp vanilla extract
1 egg yolk, beaten

This recipe uses cubes of raw pumpkin rather than canned pumpkin. Winter squash may also be used.

In medium saucepan, add 1 tbsp. of butter and 1/2 cup water to pumpkin, and simmer over medium heat, which should take approximately 10 minutes. Drain, reserving 1/4 cup liquid. Mash or puree pumpkin. Add raisins, rum, cooked pumpkin, and remaining ingredients. Stir until well combined.

Turn into pastry lined 9 in. pie plate. Flute edges. Set in preheated 400 degree oven. Bake 15 minutes. Reduce heat to 350 degrees and bake about 30 minutes longer.

i am gonna cook a pumkin for the pie, any suggestions on that part of it? it has been years since i actually cut one up and cooked it...

EASY PUMPKIN PIE

1 (9 inch) unbaked pastry shell
1 (16 oz.) can pumpkin
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. nutmeg

Preheat oven to 425 degrees. Combine ingredients in large bowl, pour into shell, bake 15 minutes, reduce oven temperature to 350 degrees and continue baking 35-40 minutes until knife inserted in center comes out clean.

LIBBY'S® FAMOUS PUMPKIN PIE

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Cooks Note: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for 20 to 30 minutes or until pies test done.

anyone got a simple recipe for home made pumpkin pie from whole pumkin the simplier the better