Search thousands of recipes reviewed by home cooks like you.

Mrs. Sigg's Fresh Pumpkin Pie

Mrs. Sigg's Fresh Pumpkin Pie

  • Prep

  • Cook

  • Ready In

Beth Sigworth

Pass the whipped cream and enjoy the looks of sheer ecstasy on everyone's face! Fresh pumpkin must be used in order for it to have the best flavor and texture. Believe me, fresh pumpkin is better than canned!!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 72.7g
  • 23%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or 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. Increase oven temperature to 450 degrees F (230 degrees C.)
  2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
  3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
  4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

GENIE66
463
10/15/2004

Well, I thought I messed up. I baked the pumpkin for an hour, it was tender when I poked it. As I scraped the flesh away from its skin, it was gritty and dry, not mushy or smooth as I thought it would be. I had already mixed the eggs, sugar etc. so I had to give it a try. It poured into the pie crust (two regular sized ones) like water! I was so upset because I was to take it to Thanksgiving dinner the next morning!! It baked up beautifully and not a crumb was left the next day! I'm making another (one deep dish this time) and this time the pumpkin scraped off smooth like it is out of a can, NEVER fear, it will work out no matter the texture of the pumpkin! I used the Best Ever Pie Crust recipe from this site.....it's terrific!!!

Ouiser Chastain
379
11/2/2005

I have baked 4 of these. The first time I followed the recipe to the letter. Great pie, but just a little more spice is needed for my family's personal taste. The second time I baked it, I increased the pumpkin pie spice to 1 Tablespoon and everyone thought it was better.

SNOOPYGIRL
255
9/29/2003

I made this recipe with my jack-o-lantern the day after Halloween. It tasted great even with regular pumpkin (note: one good sized jack-o-lantern makes about 4 pies). My husband loved it! One suggestion: for a really smooth, creamy pie blend the filling in the blender on puree for a few seconds AFTER you've mixed the ingredients. It really smoothed it out. This one is a definite keeper.