Fresh Pumpkin Pie
In my opinion, there’s no contest as to which homemade pumpkin pie is best. No matter how good your canned filling is, it will never match pumpkin pie from scratch. —Christy Harp, Massillon, Ohio
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
- Whipped cream, optional
Reviews
1st time I ever made this it was great I loved it
My family loves this pie!!! It is the best!!!
I use the Tupperware Stack Cooker to cook my pumpkin in 1 inch of water for 10 minutes. comes out soft. I have also done in Tupperware pressure cooker in 15 minutes. makes it so much better than cooking or roasting all day. making this recipe today and will give star review when done.
Made this recipe a few times- always delicious. I use the slow cooker to cook my pumpkins. So easy. I’m sure he mic is also but I love my slow cooker. The pies are great! I use a blender on the mix to prevent strings and never have a problem. Everyone loves “my” pumpkin pie best!! ;)
Before I started looking at recipes I assumed that people roasted their pumpkin the day before, drying out the flesh. I grew up on canned filling, with more attention being paid to the crust, so was ignorant to how to prep the flesh when using fresh pumpkin. I’ve been happy with results, but am curious to learn the benefits of steaming or boiling the flesh. I suspect it’s mainly in the effort required.
For those who found the filling less than firm as you would have expected, the trick is to put the pumpkin in a sieve and let it sit at least overnight in the fridge to lose some of the moisture. It truly makes a world of difference in the texture of your pie. Don't give up on using fresh pumpkin! I usually try to buy a few as soon as they appear in the grocery, and cook/process them and freeze in 1 cup portions so I'm ready to go when I want to bake.
I have made this pie twice now, using fresh pumpkin. Although everyone loves it and the pie vanishes so quick, I am disappointed with the fact that it comes out so mushy, even when i added extra cooking time the second time. Help!!
So simple and delicious! Not alot of sugar. Nice amount of spices that don't overpower the pie. Absolutely worth the extra effort. Thank you for sharing.This smells so good cooking in the oven. I didn't use the cloves and didn't miss it.
I haven't made this exact recipe, but have made very similar ones. To get rid of the strings in the pumpkin, I put all filling ingredients in a blender instead of a bowl, and blend for a bit. Very easy, and no strings!
This smells fabulous cooking. The flavor is superb! However, even though I mashed the pumpkin, my mom said that I should have run it through a sieve. There were "strings." It was still eaten! By the 3rd day when there was only one piece left, it was very stringy! I don't know what to do about that!