Real Pumpkin Pie

To make a real pumpkin pie, learn to prepare fresh pumpkin and cook it for the pie filling. We're making one of those really easy recipes that looks like it's taken a huge amount of effort.

You've joined us on this page, where we learn to make a homemade pumpkin pie with bacon and eggs, making it with fresh pumpkin from scratch.

If you'd like the full recipe, just click on the button:

In the previous step of this tutorial, we learned how to make a crunchy pastry shell. To go to this previous step of this tutorial, just click on the button:

Here's how to make the real pumpkin filling

For this part of the recipe, you'll require:

  • Bacon
  • Pumpkin

Section 1:

Prepare the pumpkin by trimming it of the outer skin. The easy way to do this is to firstly cut it into manageable chunks, using a heavy knife.

Prepare for the real pumpkin pie by firstly trimming off the outer skin

Now, that it is in manageable sizes, remove the tough skin by slicing it off.

Remove the seeds.

Rinse the trimmed and de-seeded chunks of pumpkin and dice into smaller pieces.

Diced fresh pumpkin for a real pumpkin pie

Pop them into a saucepan.

Diced pumpkin pieces in a saucepan

Boil in generously salted water. The water level should come to about 1/2 to 3/4 level of the fruit.

Stew the prepared pumpkin pieces in salted water

Stew until the fruit is very tender but not mushy. The filling for this real pumpkin pie should not be a puree texture.

Once cooked, drain away all the liquid. You don't want the fruit getting soggy in excess liquid.

Cooked pumpkin in a saucepan, drained

Section 2:

Cook the bacon.

Fry the bacon in a skillet or fry pan.

Bacon being fried in a fry pan

Here we are, the real pumpkin and bacon cooked and ready for the next and final step of the recipe.

Cooked bacon and pumpkin for the real pumpkin pie

Easy Recipes Tips

The amount of water required to stew the fruit will depend on the variety of pumpkin and its ripeness, but I find that the right amount of water comes to about 1/2 to 3/4 level of the fruit in the saucepan. You don't want too much water as otherwise the salt will be diluted too much.

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