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Fresh Pumpkin Pie Recipe

Fresh Pumpkin Pie Recipe photo by Taste of Home

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In my opinion, there’s no contest as to which pie is best. No matter how good your canned pumpkin is, it will never match fresh pie filling made with traditional spices.—Christy Harp, Massillon, Ohio

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Fresh Pumpkin Pie Recipe

Prep: 30 min. Bake: 55 min. + cooling

Yield: 8 Servings

30 55 85

Ingredients

1 medium pie pumpkin
Pastry for single-crust pie (9 inches)
2 eggs
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup 2% milk

Directions

Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high for 15-18 minutes or until very tender.
Meanwhile, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Set aside.
Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use).
In large bowl, combine the mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust.
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 piece equals 239 calories, 9 g fat (4 g saturated fat), 60 mg cholesterol, 289 mg sodium, 37 g carbohydrate, trace fiber, 4 g protein.

Originally published as Fresh Pumpkin Pie in Country Woman October/November 2011, p43

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Fresh Pumpkin Pie

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Reviewed on Nov. 07, 2012 by MusicalMegan

I was nervous when I read I'd be Microwaving the pumpkin, but this was a favorite last year and has been specially requested for this year! It doesn't hurt either that it was very easy to make.

Reviewed on Nov. 21, 2011 by beckypemberton

Super easy and delicious! I'm so glad that I tried this with the fresh pumpkin. It only takes a little bit longer than with canned pumpkin and is so much more tasty.

Reviewed on Oct. 23, 2011 by bhosley

Finally a great pie made with fresh pumpkin. I have been cooking down pumpkins for years and this is the best pie recipe I've tried. I did use a little extra pumpkin as we freeze it in two cup portions. Plus I used 1% milk. As a result, it took a little longer to cook than than the 45 minutes suggested.

Reviewed on Oct. 16, 2011 by debi0223

Bought my first pie pumpkin because I wanted to "try" making a pie with it. This recipe was sooooooooo easy and good! My family loved it! I will make it again!

Reviewed on Oct. 01, 2011 by Millville Mom

This was the first time that I cooked a pumpkin myself and made this delicious pie from it! My husband raved about it; absolutely delicious!