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Mrs. Sigg’s Fresh Pumpkin Pie

In this video, you’ll see how to make the perfect Thanksgiving pumpkin pie from scratch. Fresh pumpkin gives this classic pie the best texture and flavor. And it’s easy to roast the pumpkin. See how it's done! The pie bakes up light and fluffy with just the right amount of sweetness. You’ll also discover a great trick to help keep the crust from over-browning. Watch the video, then get Beth’s 5-star recipe for Mrs. Sigg’s Fresh Pumpkin Pie. Serve with a generous dollop of whipped cream! It’s a must-have dessert for Thanksgiving dinner.

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  • Rebecca Hicks

Evaporated milk is condensed as compared to the more watery regular milk. (Evaporated milk is Not condensed milk, which has added sugar.) It is best to stick to evaporated milk, as any attempts to use regular milk might come out quite weird.

  • Kitchen Vixen

I also make my pies wih fresh pumpkin puree. We don't have sugar pumpkins in South Korea, so I use kabocha squash. I only use skim milk in my pies, it works just as well; no need to use canned anything.

  • Jeanne Abbott

I have made this recipe twice and it is a big hit, so much better than canned pumpkin, I did the spices I like and home made crust, and yes the canned milk too. Top it off with good whipped cream or all is wasted! This is a keeper!!!