Fresh Pumpkin Pie Recipe
Fresh Pumpkin Pie Recipe photo by Taste of Home

Fresh Pumpkin Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 55 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 55 min. + cooling
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use).
  4. 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.
  5. 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.
Originally published as Fresh Pumpkin Pie in Country Woman October/November 2011, p43

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.

Reviews for Fresh Pumpkin Pie

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 16, 2014

This is a great from scratch, fresh pumpkin recipe. It doesn't turn out orange, but at least you know there's no artificial colors in it.

MY REVIEW
Reviewed Oct. 24, 2013

Delicious pie!

MY REVIEW
Reviewed Nov. 7, 2012

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.

MY REVIEW
Reviewed Nov. 21, 2011

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.

MY REVIEW
Reviewed Oct. 23, 2011

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT