Have you tried using fresh pumpkin???
Here is a recipe I use...well until Jean posted the Pumpkin Bread Pudding!
French-Style Pumpkin Pie - Tarte à la citrouille
Chef's Note
In some regions of France, the tart is seasoned with a little salt and pepper and served as a light midday meal.
Ingredients
- 300 g (10 oz.) Pumpkin flesh, peeled, fibers and seeds removed
- 50 g (2 oz.) sugar
- 50 g (3 tbsp.) butter
- 100 ml (6 tbsp.) heavy cream
- 3 eggs
- 250 g (9 oz.) pie pastry
- Cinnamon or ginger
Method
1. Cook the pumpkin with 4 tbsp. of water in a covered saucepan over low heat for about 20 minutes or until reduced to a purée;
2. remove the lid and continue cooking until all the liquid has evaporated;
3. add the sugar, butter, cream and beaten eggs;
4. season to taste;
5. roll out the pastry and line a deep tart pan; prick the bottom; pour the filling into the shell; bake in a preheated 180° C (350° F) oven for about 30 minutes.
Here's a link to an interesting pumpkin pie recipe
www.ineedcoffee.com/01/pumpkin/This is what they say is the "secret" to fluffy pumpkin pies too...
"The Secret
The secret to making a good, fluffy/creamy pumpkin pie (instead of one that is heavy) comes down to the eggs. Separate the eggs. Put the egg yolks into a large bowl, and the egg whites in a small bowl off to the side. Whip the egg whites to stiff peaks and set them to the side."
You fold in the egg whites at the end and then beat the ingredients...makes sense to me.
Here is one last recipe that I can not argue against...look at the source! I just can't argue with someone with those kinds of connections!
FLUFFY PUMPKIN PIE
Sister Pat Robinson
Kitchener Ecclesia, Ontario, Canada
CRUST
1 1/2 cups flour
1 1/2 tsp. Sugar
1/2 tsp. Salt
1/2 cup oil
3 Tbsp. Evaporated Milk
1/4 tsp. Allspice
Mix together and press into pie plate.
FILLING
2 cups pumpkin
1 cup evaporated milk
3/4 cup cream
5 eggs
1 cup brown sugar
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Salt
2 Tbsp. Cornstarch
1 tsp. Vanilla
2 Tbsp. Melted butter
pinch of pepper
Mix all and pour into pie shell. Bake at 350 degrees until done.
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)