Raw pumpkin puree pies no can fresh - Farmers market $3 Halloween fall baking BPA-free

Raw pumpkin puree pies no can fresh - Farmers market $3 Halloween fall baking BPA-free. Using that beautiful, inexpensive pumpkin from the farmers market for a pie is a fantastic way to elevate your fall baking and avoid BPA-lined cans. The key is preparing the fresh puree correctly, as it's quite different from the canned variety.

First, choose the right pumpkin. Avoid the large, stringy carving pumpkins (Jack-o'-lanterns). Instead, look for smaller, dense varieties labeled "sugar pumpkins" or "pie pumpkins." Their flesh is sweeter and less watery. To prepare it, carefully cut the pumpkin in half from stem to base, scoop out the seeds and fibrous strings (save the seeds for roasting!), and place the halves cut-side down on a baking sheet. Roast at 375°F (190°C) for about 45-60 minutes, or until a fork can easily pierce the skin.

Once it's cool enough to handle, scoop the soft flesh away from the skin and puree it in a food processor or blender until smooth. Here is the most critical step for beginners: fresh puree is much wetter than canned. To avoid a soupy pie, you must strain it. Line a fine-mesh sieve with cheesecloth or a coffee filter, set it over a bowl, and let the puree drain for at least an hour, or even overnight in the fridge. You'll be surprised how much water comes out. This step ensures a rich, dense pie filling, not a watery mess.

For the pie itself, use your favorite crust, but consider blind-baking it for 10-15 minutes first to prevent a soggy bottom. For a standard 9-inch pie filling, a good starting point is to whisk together 2 cups of your drained pumpkin puree, 2 large eggs, 3/4 cup of sugar (a mix of brown and white is excellent), 1 teaspoon of cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of nutmeg, a pinch of cloves, and 1 cup of heavy cream or evaporated milk. Pour this mixture into your prepared crust. Bake at 425°F (220°C) for the first 15 minutes, then reduce the heat to 350°F (175°C) and bake for another 40-50 minutes. The pie is done when a knife inserted near the center comes out clean and the center itself has only a slight jiggle. Let it cool completely on a wire rack to fully set. The freshness of the pumpkin will enhance the taste, creating a perfect, deeply flavorful treat for Halloween or any fall gathering.