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    Pumpkin pure for pumpkin pie -recipe-?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Pumpkin pure for pumpkin pie -recipe-?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Pumpkin pure for pumpkin pie -recipe-?),it will help you,my kids.

Hi,
I have seen some recipes for Pumpkin pie (one of my favourites) that look really good, but they all call for store bought pumpkin puré.
I live in a country where pumpkin pie is not a traditional dish, and therefore puré is not sold at stores. How can I make it out of the raw vegetable? (If you have some other tips concerning this issue, they'd be very welcome, too). Thanks!

Answers:
Use a pie pumpkin, not a jack-o-lantern pumpkin.
Cut the pumpkin in half and remove the seeds and stringy parts. Bake about 90 minutes in a 350 degree oven (medium heat). Scrape out pumpkiny goodness and puree.

Summarized from:

Other Answers:
You must cooked the peeled pumpkin until very soft. then put throufh a staainer to rid the pumkin sauce of "strings"
This I would consider a pumpkin puree It is a very long process

Vanilla Pumpkin Pie


INGREDIENTS:

* 1 1/2 cups pumpkin puree
* 1 (12 fluid ounce) can evaporated milk
* 2 eggs
* 3/4 cup white sugar
* 1 tablespoon all-purpose flour
* 1/2 teaspoon salt
* 1 1/4 teaspoons vanilla extract
* 1/2 teaspoon ground cinnamon
* 1 (9 inch) unbaked pie crust

DIRECTIONS:

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.
3. Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.



Classic Pumpkin Pie


INGREDIENTS:

* CRUST
* 1 cup all-purpose flour
* 1/8 teaspoon salt
* 1/3 cup LAND O LAKES? Butter
* 3 tablespoons cold water
* FILLING
* 2 eggs
* 1 cup firmly packed brown sugar
* 1/2 cup whipping cream
* 1 (15 ounce) can pumpkin
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon salt
* GINGER WHIPPED CREAM
* 1/2 cup chilled whipping cream
* 1 tablespoon sugar
* 1/4 teaspoon ground ginger

DIRECTIONS:

1. Heat oven to 425 degrees F. Stir together flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water, with fork, just until flour is moistened. Shape dough into a ball; flatten ball slightly.
2. Roll out ball on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Crimp or flute edge. Set aside.
3. Beat eggs at medium speed in large mixer bowl until thick and lemon-colored (2 to 3 minutes). Add all remaining filling ingredients; beat until well mixed (1 to 2 minutes).
4. Pour filling ingredients into prepared crust. Bake for 10 minutes. Reduce oven temperature to 350 degrees F. Continue baking for 40 to 50 minutes or until knife inserted in center comes out clean. Cool completely.
5. Beat 1/2 cup chilled whipping cream at high speed in chilled small bowl, scraping bowl often, until soft peaks form. Add 1 tablespoon sugar and ginger. Continue beating until stiff peaks form (1 to 2 minutes).
6. To serve, top each serving with a dollop of whipped cream. Sprinkle with additional ground ginger, if desired. Store pie and whipped cream refrigerated.



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