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You'll know the holidays are here when you serve up a slice of this special pie.
Two cups fresh pumpkin purée can be used instead of the canned pumpkin. To prepare fresh pumpkin purée, cut 4- to 5-lb. pumpkin in half. Scoop out seeds and stringy fiber. Discard fiber. Reserve seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch pieces. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Simmer on medium-low heat 25 to 30 min. or until pumpkin is tender. Drain well; cool slightly. Remove pumpkin peel; discard. Mash pumpkin flesh with potato masher or in food processor until desired texture; drain 20 min. to remove excess liquid. Refrigerate up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.
Top each serving with a dollop of thawed COOL WHIP Whipped Topping.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My son & I used this to make our 1st pumpkin pie.... DELISH!!!!
Excellent. I roasted a Sweet Meat squash and used part of it for this recipe. This has a creamy rich flavor that has no need for any topping, but for someone going wild, try French Vanilla ice cream.
Awesome! was really easy to make, after spending 3 hours cutting up, cooking and mashing fresh pumpkins, but well worth it. Made for Thanksgiving, had a bit extra batter so I put it into a couple ramekins so i could try it out before the family did, and it's delish! The topof my pie did crack, but that will be covered up with some fresh whipped cream