by Denise Crisan

Created on: October 27, 2009

Wanting to make fresh pumpking pie? It's as easy as doing it from the can. First your going to want to choose a pumpkin that is ripe, no bruising. One way to know that the pumpkin is ripe is by feeling for softness. If there are any tender or squishy areas when you apply pressure on the pumpkin this means the pumpkin has bad. Make sure the pumpking has a nice coloring and a good size. You can get pumpkins many different sizes just make sure its going to be big enough for your pie.

After choosing your pumpkin your then going to want to wash it. Wash the pumpkin under hot running water using white vinegar. You are then going to want to cut the pumpkin into chunks. When cutting, try to cut into four sections. You will need to remove the seeds and stringy portions with kitchen scissors or a paring knife..

There are a couple of different ways to cook the pumpkin to be tender. You can boil the pumpkin or you can also bake in the oven. When boiling you will need to place a saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Then Drain, Cool and remove the peel.

When baking you will place the pumpkin chunks onto a baking pan then cover with aluminum foil. Bake on 350 degrees Fahrenheit for about 45 minutes or until the pumpkin is tender.

After pumpkin is then tender you will need to place in a saucepan and mash with a potato masher. Drain well.

While preparing the pumpkin you will first need to make a pie crust. Mix together 2 2/3 cups all-purpose flour and 1 teaspoon of salt. Cut in 1 cup of shortening, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.

With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8-9 inch pie pan. Gently roll dough around the rolling pin and transfer it right side up on the pie pan. Unroll, ease dough into the bottom of the pie pan.

In a large bowl with mixer speed on medium, beat pumpkin with 1 (12 fluid ounce) can evaporated milk, 2 eggs , 3/4 cup brown sugar, 1/2 teaspoon ginger, 1/2 nutmeg, and 1/2 teaspoon of salt. Mix well. Pour into a prepared crust. Bake 40 minutes. To check for pie to be baked throughly place a knife 1 inch from the edge and if comes out clean pie is finished.

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