New this month
Get the Allrecipes magazine

Fresh Pumpkin Pie

"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."
Added to shopping list. Go to shopping list.

Ingredients

servings 405 cals
Original recipe yields 8 servings (1 - 9 inch pie)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  1. 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.
  2. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
  3. 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.

Nutrition Facts


Per Serving: 405 calories; 17.7 g fat; 59.6 g carbohydrates; 7.5 g protein; 115 mg cholesterol; 458 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 198
  1. 233 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 goo...

Most helpful critical review

I think that this WOULD have been a good pumpkin pie-if it hadn't had so much honey in it. I will definitely be substituting sugar next time. It was a disappointment to work so hard on a 10 inch...

Most helpful
Most positive
Least positive
Newest

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 goo...

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...

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...

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 cheesecl...

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 tim...

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 ca...

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!

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 ad...

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 ...