My neighbors and I share a CSA veggie box each week and we have been bombarded with winter squash and pumpkins lately. We decided to roast our pumpkin together and make a pie since the men in both of our households are huge pumpkin pie fans. The only thing missing here is a bit of whipped cream ;)
How to Make Pureed Pumpkin
Photographs property of Dain S. ;-)
Cut your pumpkin into large chunks. We ended up with 4 using this "pie pumpkin".
Once your pumpkin is soft take the pulp out and place it into a large bowl until you are ready to make pie! You can also freeze the pumpkin at this point, or puree it and then freeze it in baggies.
Recipe from Jillian S.
1 pie crust (We used the one in my Plum Tart)
2 cups pumpkin puree
1 8oz block cream cheese or neufchatel cheese, softened
3/4 cup sugar
1 egg and 2 egg yolks
1 tsp vanilla extract
1/2 stick salted butter, melted
1 tsp cinnamon
1/2 tsp ground ginger
1 cup half and half
Spray a 9 inch pie plate with cooking spray. Roll out crust and place into pie pan, pinching the edges. Bake at 350 degrees for 8 minutes.
While the crust is baking, begin making the filling. I used a food processor since it was already dirty from pureeing the roasted pumpkin. Feel free to use a hand mixer, blender, or standing mixer (whatever you have!) Place the cream cheese in your mixer of choice. Blend until smooth and creamy. Add the rest of the ingredients and blend until combined. Pour into pie pan and bake at 350 degrees for 50 minutes.
We had extra filling so we made two nice sized "pumpkin custards" in coffee mugs. They also baked for 50 minutes.
Allow the pie to cool at room temperature and then refrigerate for 2 hours or until chilled.
Remember...when life hands you pumpkins...make pie! :)