Pumpkin pie from fresh pumpkin completely unnecessary.

I admit that fake news circulating on social media made me question everything I thought I knew about pumpkin pie; one of my top 5 favorite foods. Could it be that I had gone my whole life without having a “real” pumpkin pie? Had I been duped by canned pumpkin puree?

Obviously,  I was going to have to make a pie from scratch from fresh pumpkins to convince myself I hadn’t missed something critical. And now that that is out of the way, I can check it off of my culinary bucket list and go back to using canned “pumpkin”, thank God.

Here is how I did it:

Bake the pumpkin

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After gutting the pumpkin and chopping it up into quarters, put it on a cookie sheet lined with parchment paper, cover it tightly with foil, and then bake it at 325 degrees for 1 1/2-2 hours. Just this step alone takes longer than it would take you to make an entire pie using canned pumpkin. Just thought you would like to know.

Puree the pumpkin

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Once the pumpkin has cooled enough for you to be able to touch it, cut away the orange rind and put the pumpkin meat into your food processor for a good blending.

Strain the pumpkin

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You will then need to strain the processed pumpkin until it achieves the consistency of canned pumpkin. This took 3 hours.
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3 hours of straining through cheese cloth pulled out 3 cups of liquid. You can’t skip or rush this step or you will have pumpkin soup instead of pie.

Finally,make your pie

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I use the pumpkin pie and pie crust recipes from my Joy of Cooking cookbook, but use whatever your go-to recipe is. Your pie will likely be more yellow than it would be if you used canned pumpkin.

Serve and eat

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In the end, we had a fresh pumpkin pie that tasted just like a canned pumpkin pie. This is clearly a situation in which food engineering in favor of convenience is serving humanity very well. Also, one of my guests asked me what was wrong with the pie; it seemed to be the wrong color; Sigh.

This article originally published on www.groundingup.com.

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