Pumpkin Pie Slice With Fork
Pumpkin Pie Slice With Fork

I used to pooh-pooh the notion that pumpkin pie made from fresh pumpkins was any better than one made from the stuff you get in a can.

Not anymore.

Since my husband started growing pie pumpkins a couple of years ago, I've been roasting them and pureeing the flesh and making pies that, well, just taste better. And fortunately, making the puree is a pretty painless process. If you don't grow pumpkins, you can buy them at the store or a farmers' market.

Biggest surprise: No. 1, the flavor! Pie made with homemade pumpkin puree tastes more mellow. It isn't all about the spices -- the sweet, fresh flavor of the pumpkin comes through, too. No. 2, how easily a food processor turns stringy baked squash (pumpkin is a squash) into silky smooth puree.

Critical steps: Be sure to use the smaller pie pumpkins, not jack-o'-lantern pumpkins. Don't let your fresh pumpkins languish in the house until you "get around to them." The fresher they are when you make the puree, the better it will taste.

Be sure to let the puree drain in the cheesecloth until thick. It won't be as stiff as some canned pumpkin, but that's OK. It still worked just fine in any recipe I've tried it in.

Is it worth it? It does take a little time, but the puree freezes beautifully. Measure out 1-cup or 2-cup portions before freezing, and you've always got pumpkin at the ready. Thaw in the refrigerator or microwave.

To make fresh pumpkin puree: Preheat oven to 350 degrees.

Split pie pumpkins in half vertically. Scoop out seeds and membranes.

Place pumpkin halves cut side down on a parchment-lined baking sheet or sheets (you'll want to roast as many at one time as will fit on one shelf in your oven). Poke flesh a couple of places with a fork.

Roast in preheated oven 45 minutes. Fork should go in and come out easily. Be sure pumpkin flesh is tender all the way to the outer edges.

Turn pumpkins over and let cool just until you can handle them. Scoop out the flesh, all the way to the skin, which is thin.

Transfer to a food processor (in batches, as needed) and process until fibers are broken down and puree is very smooth.

Line a fine-mesh strainer or colander with a double layer of cheesecloth and set over a larger bowl. Let sit a couple of hours to drain and thicken before freezing.


Makes 8 servings.

1 unbaked 9-inch deep-dish pie crust 1/2 cup granulated sugar 1/4 cup packed brown sugar 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 2 eggs 2 cups fresh pumpkin puree -3/4 cup ( 1/2 of a 12-ounce can) evaporated milk 1/2 cup whipping cream Additional cream for whipping

To prepare oven: Preheat oven to 425 degrees.

To make filling: In a small bowl, combine sugars, cinnamon, ginger, cloves and salt. In a large bowl or 4-cup or larger glass measure, beat eggs lightly. Stir or whisk in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk and cream. Whisk until smooth and well-mixed. Pour into pie shell.

To bake pie: Bake in 425-degree oven 12 minutes. Reduce temperature to 350 degrees and bake 40 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours.

To serve: Serve immediately or refrigerate. Serve with sweetened whipped cream.