Fresh Pumpkin Pie

Fresh Pumpkin Pie

182

"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 405 cals
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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:
  • 115 mg
  • 38%
  • Sodium:
  • 458 mg
  • 18%

Based on a 2,000 calorie diet

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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

182
  1. 214 Ratings

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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...