Mrs. Sigg's Fresh Pumpkin Pie

Name: Mrs. Sigg's Fresh Pumpkin Pie
Prep time: 20 min
Cook time: 60 min
Total time: 880 min
Ingredients: 1 sugar pumpkin; 1 recipe pastry for a 9 inch single crust pie; 2 eggs; 1 cup packed light brown sugar; 1 tablespoon all-purpose flour; 0.5 teaspoon salt; 2.5 teaspoons pumpkin pie spice; 1 (12 fluid ounce) can evaporated milk

4.8

(758)

609 Reviews

85 Photos

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!!

Recipe by Beth Sigworth

Updated on July 14, 2022

85

Prep Time:

20 mins

Cook Time:

1 hrs

Additional Time:

13 hrs 20 mins

Total Time:

14 hrs 40 mins

Servings:

8

Yield:

1 to 9 - inch pie

Jump to Nutrition Facts

Ingredients

1 sugar pumpkin
1 recipe pastry for a 9 inch single crust pie
2 eggs
1 cup packed light brown sugar
1 tablespoon all-purpose flour
½ teaspoon salt
2 ½ teaspoons pumpkin pie spice
1 (12 fluid ounce) can evaporated milk

Directions

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.

Tips

Pumpkin Pie Storage: Wondering if pumpkin pie needs to be refrigerated after baking? Learn how to store your pumpkin pie and why all pumpkin pie needs to be refrigerated.

Nutrition Facts (per serving)

423	Calories
13g	Fat
73g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 423
% Daily Value *
Total Fat 13g	16%
Saturated Fat 5g	24%
Cholesterol 60mg	20%
Sodium 342mg	15%
Total Carbohydrate 73g	26%
Dietary Fiber 3g	11%
Total Sugars 38g
Protein 11g
Vitamin C 42mg	210%
Calcium 254mg	20%
Iron 5mg	27%
Potassium 1759mg	37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.