Most pumpkin pies use canned solid-packed pumpkin, which gives the end product that nice smoothness we’ve all come to appreciate. The flesh you scrape out of a large pumpkin is more akin to wet pasta than what you find in a can. No one likes runny pumpkin pie. Luckily, my friend Sam had some experience dealing with scavenged pumpkin meat. On his advice, I strained the pumpkin through some cheese cloth and let it dry until it was damp but not wet, then pureed it until I had the 2 cups called for in the recipe.
You can read the entire article by Mark Masker on the Burn! Blog here.
2 cups strained and pureed smoked pumpkin
1 cup evaporated milk
3/4 cup sugar
1/2 cup maple syrup
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
pastry for a 9-inch pie crust
Start by straining the smoked pumpkin to get rid of excess liquid and let it dry a little bit. Puree it in small batches, then combine it with everything but the pie crust and blend it all until smooth. Pour the mixture into the crust and bake for 40 to 50 minutes or until you can insert a knife into the pie one in from the edge and pull the knife out clean. Let it cool for an hour, then chill it in the refrigerator before serving.