Rating: 4.5 stars 4.5
242 Ratings
  • 5 star values: 177
  • 4 star values: 39
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 5

A pumpkin pie recipe using fresh garden pumpkins. Best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin purée in any recipe that calls for canned pumpkin.

Recipe Summary

20 mins
1 hr 35 mins
1 hr 55 mins
1 9-inch pie


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with lightly oiled foil.

  • Cut pumpkin in half; remove seeds. Lightly oil the cut surface. Place cut-side down on the prepared pan.

  • Bake in the preheated oven until flesh is fork-tender, about 45 minutes. Cool until just warm.

  • Increase oven temperature to 400 degrees F ( 205 degrees C).

  • Scrape out pumpkin flesh. Mash flesh by hand in a bowl or purée in small batches in a blender.

  • Blend together 2 cups pumpkin purée, spices, and salt in a large bowl. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.

  • Bake in the preheated oven until a knife inserted 1 inch from the edge of pie comes out clean, 50 to 55 minutes. Cool on a wire rack.

Nutrition Facts

405 calories; protein 7.5g; carbohydrates 59.6g; fat 17.7g; cholesterol 114.6mg; sodium 458.2mg. Full Nutrition