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My review
Mrs. Sigg's Fresh Pumpkin Pie
Beth Sigworth
"Pass the whipped cream and enjoy the looks of sheer ecstasy on everyone's face! Fresh pumpkin must be used in order for it to have the best flavor and texture. Believe me, fresh pumpkin is better than canned!!"
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Ingredients
14 h 40 m servings 423Original recipe yields 8 servings (1 - 9 inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
- In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
- Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
- Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 588732 Ratings
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Most helpful positive review
10/15/2004
Well, I thought I messed up. I baked the pumpkin for an hour, it was tender when I poked it. As I scraped the flesh away from its skin, it was gritty and dry, not mushy or smooth as I thought it...
Most helpful critical review
12/10/2010
I think Libby's canned recipe was better. This was a good recipe, but not as fantastic as the ratings led me to believe it might be. I was told at Thanksgiving that they wished I'd made my swe...
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10/15/2004
Well, I thought I messed up. I baked the pumpkin for an hour, it was tender when I poked it. As I scraped the flesh away from its skin, it was gritty and dry, not mushy or smooth as I thought it...
11/2/2005
I have baked 4 of these. The first time I followed the recipe to the letter. Great pie, but just a little more spice is needed for my family's personal taste. The second time I baked it, I in...
11/2/2002
I made this recipe with my jack-o-lantern the day after Halloween. It tasted great even with regular pumpkin (note: one good sized jack-o-lantern makes about 4 pies). My husband loved it! One su...
12/14/2006
I would give 4.5 stars but don't have the option. Reason being is that I use my own combination of fresh ground spices instead of store bought pumpkin pie spice. The recipe itself is great other...
11/2/2000
My husband says this is the best pumpkin pie I have ever made. I also prebaked the pie crust at 425 degrees for about 10 minutes. Than I filled and followed the receipe. It made the crust nice ...
11/23/2005
This will be the 5th Thanksgiving that I have made this pie. Let me just say that it is FANTASTIC. Fresh pumpkin really makes this pie. I agree with other reviewers about adding extra spices, bu...
12/23/2003
This is the best pumpkin pie that I have ever had. Even my hard to impress father-in-law loved it. I usually bake several pumpkins at once and freeze the puree in 2c (enough for one pie) batches...
10/12/2009
Funniest thing I've seen in a while. I served a few different pie options and the ones that chose pumpkin literally stopped the conversation to go on and on, and ON about how this was the BEST ...
10/24/2005
Fantastic! This was the first fresh pumpkin pie I have ever made and it turned out fabulous. I used one med sugar pumpkin, but after cleaning the pumpkin I sliced it into pieces and put it in a ...