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



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


Instructions Checklist
  • Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) 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.

  • In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.

  • Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

405 calories; 17.7 g total fat; 115 mg cholesterol; 458 mg sodium. 59.6 g carbohydrates; 7.5 g protein; Full Nutrition

Reviews (204)

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241 Ratings
  • 5 star values: 175
  • 4 star values: 40
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 5
Rating: 5 stars
Great recipe and so glad it uses honey. I took this to my pastor's house for dinner and the whole family LOVED it. This recipe is my new standard pumpkin pie recipe. It's healthy and VERY good. However there is an easier way to cook pumpkin for pie. Slash three slices in the pumpkin put in the oven on a cookie sheet and bake at 350 until knife inserts easily. Then let cool cut in half and scoop out seeds. Then scoop out flesh and process. It's THE best way to cook pumpkin and preserves the most vitamins. If you want to roast the seeds cut a lid remove the seeds and cook the same. Cooked pumpkins are much easier to slice and work with than raw which are as hard as mount rushmore! Read More
Rating: 5 stars
This recipe makes enough filling for TWO 9" pies. I use 2/3 cup honey and 1/3 cup Lyle's Golden Syrup which makes it sublime. It's spectacular made with FRESH ginger. Really the best pumpkin pie I've ever had! I freeze leftover pureed pumpkin in 2-cup portions in ziploc bags so it's handy to use for more pies or pumpkin bread later on. Read More
Rating: 5 stars
This is the BEST pumpkin pie I've had. If you want to "taste" the pumpkin and not have it overwhelmed this is the recipe for you. I cut the honey back to 3/4 cup and boiled the pumpkin instead of baking it it was faster and easier. I read pages of reviews before I decided which pumpkin pie recipe to try - YUMOLA!!! I like fresh I will never buy canned pumpkin again! After all I live close to Chez Panise where fresh good seasonal produce is IT!!!! Read More
Rating: 5 stars
This recipe was awesome. My husband said it was fantastic. I did a couple of changes. I used a regular pumpkin like the kids get on a pumpkin patch field trip. I strained the pumpkin in cheesecloth which made the pie perfect. I did not use the spices in the recipe since more then a few commented it was bland I simply used 2tsp of pumpkin spice and it turned out just the right spice. I thought it was perfectly sweet with the honey. Also 55 minutes with foil around crust edge was perfect. It made two whole 9in pies for me. A must keep recipe THANK YOU! Read More
Rating: 5 stars
WOW! That was sooooooo good! When I mixed everything together it was very runny. I didn't think it would turn out but it did! And it was great! Thanks for the great recipe! It was my first time making pumpkin pie!! Read More
Rating: 4 stars
nothing like fresh pumpkin pie. My best tip is to Microwave the fresh pumpkin by piercing it a few times with a serving fork or something long and sharp. place pumpkin in a plate because it can ooze. for a large pumpkin 10 on high minutes per pound works great. If you microwave 2 smaller ones together it gets tricky with time you will need to experiment. cook til skin is soft and impressionable. LET COOL before scooping out seeds (save 'em to roast and salt and put in candy dishes) or scooping out the meet. the pumpkin will be much easier/less messy to deal with when cooled. Second hint: cover fluting on your pie crust with file or aluminum rings throughout baking. that temp. is high they will burn. I find that it manages to brown through the foil but if not remove foil last 5-7 minutes of baking. yummy! Oh also try serving with CARMEL CINAMON ice cream (or carmel ice cream sprinkiled with cinnamon yummy plus. Read More
Rating: 5 stars
This is the best pumpkin pie ever!!! Do put in at least double the spices and personally I think it's sweet enough. MMmmm Mmmm Good! Read More
Rating: 5 stars
I like that this recipe uses all natural ingredients and tastes great! I use less honey than the recipe calls for (3/4 c) I have also made it using 1/2 c honey and 1/4 c maple syrup and it added a nice flavor. Read More
Rating: 5 stars
I have made this one several times now. It has become a holiday favorite in our family. I love the lighter taste the honey gives. It was a little scary the first time as the unbaked filling looks awfully thin and runny but it has baked up perfectly each and every time. The only modification I have ever made is adding extra cinnamon to taste. Thanks for a great recipe! Read More