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Fresh Pumpkin Pie

Fresh Pumpkin Pie

Cali

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 458 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

WILSONWIFE
227
11/7/2003

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!

ELIZDELPHI
95
9/5/2008

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.

GOLDBERGMOM
84
10/29/2003

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!!!!