Scoop the flesh out of the pumpkin with a spoon and put it in a blender or food processor. Remove and let the pumpkin halves cool to the point you can handle them. Roast for about 35 minutes, or until you can take a dinner fork and easily pierce the pumpkin. Put parchment paper on a cookie sheet pan and lay the pumpkins cut-side down. Take a small pumpkin, about 3 1/2 pounds, wash it, split it down the middle and scoop out the seeds. To serve, top with lightly sweetened whipped cream and enjoy! Roasting Pumpkin for Puree (Note: if crust is browning too much, cover crust edges with tin foil and continue baking.)Ĭool completely and refrigerate. The pie will continue to set after baking. Bake 45-60 minutes, until the pie is just set and no longer jiggles. Fill the crust with filling, to about 1/4” from the top. Place the par-baked crust on a cookie sheet lined with parchment paper (to prevent oven cleaning!!). Use filling immediately or store in the refrigerator for up to 1 week uncooked. Add the sugar mixture to the pumpkin mixture and whisk until combined and smooth. In a separate bowl, whisk together sugars, salt and spices. In a large bowl whisk together pumpkin purée, eggs, milk, cream and vanilla. 2 cups fresh pumpkin from one (3-4 lb.) roasted pie pumpkin (see below).You can also make your pie crust and freeze it! Then all you have to do is defrost, mix, assemble and bake for Thanksgiving dinner. You simply roast the pumpkin now and freeze the purée until you need it for your pie.
It is SO much better! And it really is easy. We thought many of you might also want to roast fresh pumpkins and make your pumpkin pie from scratch this year. But the best use for a New England pie pumpkin is in a fresh pumpkin pie.
We use the pumpkins in many ways at here Ginger and Baker: we decorate the entire building for Fall roast them for use in soups and dips and salads blend them with oats and peanut butter for dog treats and have all sizes, from minis to giant pumpkins for sale in the Market.
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