If you are determined to make your pumpkin pie filling from scratch, I admire you. Hopefully, this will make it easier:
- 1 Medium-Sized Pumpkin
- 1 Cup Vegetable Oil
- 1 Pinch of Finely Ground Salt
- 1 12 oz Can of Evaporated Milk
- 1 Tablespoon of Cinnamon
- 1 Teaspoon of Ginger
- 1/2 Teaspoon of Nutmeg
- 3 Large Eggs
- 2 Tablespoons of Flour
- Preheat oven to 375 degrees F.
- Cut the top off of the pumpkin in a large circle. Make a much bigger cut than you would a jack-o-lantern. It’s much easier to scrape the seeds out. Cut the pumpkin into as many large pieces as you need to so that you can easily shave off the seeds and stringy bits.
- Coat the skin of the pumpkin pieces with the vegetable oil.
- Place the pumpkin chunks on an aluminum foil lined cookie sheet with the inside of the pumpkin facing down.
- Bake on the center oven rack for 50 minutes to 1 hour, until pumpkin “meat” is soft and fork-tender.
- Remove from oven, and let pumpkin chunks rest to cool for at least 10 minutes, so that it is cool enough to handle with your bare hands.
- Scrape the pumpkin “meat” from the skin, and place the chunks into a food processor with a pinch of salt. Puree until smooth.
- Mix pumpkin puree and remaining ingredients together in a large bowl using a whisk.
- Pour into prepared pie crust and bake per your pie recipe (or mine).
Use as a filling in a pumpkin pie, and be sure to brag to everyone that you made it from scratch! You’ve earned it.