-
-
My review
Homemade Fresh Pumpkin Pie
Randy Scott
"This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 363 calsOriginal recipe yields 8 servings (1 pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
- In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Footnotes
- Cook's Notes:
- If your pumpkin is large enough, you may double this recipe to make two pies.
- To prepare the mashed pumpkin: Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water, heat the pumpkin to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 363 calories; 18 g fat; 44.3 g carbohydrates; 7.4 g protein; 60 mg cholesterol; 365 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 442569 Ratings
-
-
-
-
-
Most helpful positive review
9/25/2006
This has become a favorite around here. Though, I must agree with others in that it isn't enough to sufficiently fill 2 pie crusts. I have successfully added another 1/2 - 3/4 cup of pumpkin (w...
Most helpful critical review
12/1/2010
It wasn't bad, but I felt it was lacking something. Perhaps the All Spice?
Most helpful
Most positive
Least positive
Newest
9/25/2006
This has become a favorite around here. Though, I must agree with others in that it isn't enough to sufficiently fill 2 pie crusts. I have successfully added another 1/2 - 3/4 cup of pumpkin (w...
10/29/2001
This is a great recipe is you are looking for a true taste of pumpkin. I was happy to find a recipe for cooking fresh pumpkin other than baking. But don't expect this to taste like pumpkin pie...
11/2/2001
The most excellent pumpkin pie. I added a pinch of allspice and a pinch of cloves to add a touch more spice to the pie. Also, the pumpkin I used was very watery, so I added a teaspoon of corn...
11/26/2004
This was a delicious recipe. I have never used brown sugar. It was great! I have always cooked fresh pumpkin right after Halloween by cutting in half, scoop out seeds and strings, and bake in ...
10/20/2001
This is a great recipe - preparing fresh pumpkin is also very easy in the microwave then pureed in blender/food processor. It is excellent and once you have tried fresh pumpkin you will not buy...
10/2/2010
My eleven year old son made this today. He added cloves to the spice mix. One trick we learned is to cook the pumpkin whole. Make slits in it and bake it in the oven for about 45 minutes at 3...
11/27/2003
I was worried that it may be stringy since pumpkin was only hand-mashed and not food-processor puree'd, but it came out with a great texture and gentle seasoning that let the pumpkin flavor thro...
10/8/2010
Fantastic recipe! My preference in cooking the pumpkin is to roast the small (2"x2") chunks in a roast pan at 350 for about an hour, then the pumpkin doesnt take on extra water. I have substitut...
10/13/2011
This is the absolute best pumpkin pie ever! This was my first time making pumpkin pie with a pie pumpkin and I'll never go back to using canned pumpkin or buying a store-bought pumpkin pie ever ...