Pumpkin pie is a favorite holiday dessert for many families throughout the United States. With the abundance of pre-made, packaged ingredients, fewer families are making fresh pumpkin pie recipes from scratch, and are opting to use canned pumpkin puree to save time. If you are up to the challenge, below are Reynolds’ tips to making a pie with truly homemade pumpkin pie filling.
The best pumpkins to use for fresh puree are called “sugar pumpkins”. They are relatively small, about 14 to 16 inches in diameter, but have thick walls that will eventually become the puree. Larger pumpkins can be used, but their walls aren’t as dense or sweet. Do not use any pumpkin that has been used for decoration.
First carefully cut the top of the pumpkin, removing the stem, and cut the pumpkin in half. Scoop out the strings and seeds from the center. Save the seeds and roast them for a great autumn snack. Follow these previously posted instructions.
Once the inside of the pumpkin is clean, place both halves face up in a Reynolds® Bakeware Pan. Bake the halves at 400° for 30-40 minutes, or until a knife can easily slice through the pumpkin wall. Let the halves cool completely.
Once cool, the pumpkin skin should remove with ease. Place the pumpkin meat in a food processor to puree.
Once the puree is smooth, substitute it evenly for canned pumpkin in our Thanksgiving Pumpkin Pie, baked in a Reynolds® Bakeware 9” Pie Pan.
Interested in a different pumpkin recipe? Create a savory Pumpkin Lasagna in a Reynolds® Bakeware Lasagna Pan.