Homemade Fresh Pumpkin Pie

267 Reviews 23 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Randy Scott
Recipe by  Randy Scott

“This recipe is made from fresh pumpkins, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.”

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Ingredients

Adjust Servings

Original recipe yields 2 pies

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Prepare pie crust by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
  3. With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 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 on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
  4. In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. 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.

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Reviews (267)

Rate This Recipe
Tara
356

Tara

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 (without adjusting any other ingredients) to help it stretch. Very delish, regardless.

MONCHICHI
219

MONCHICHI

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 from the can....it is not as sweet or spicy. If you are looking for a spicer taste, I would recommend increasing each of the spices by 1/2 tsp. This was a very fun recipe to make, and I will make again.

TIPTA
210

TIPTA

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 cornstarch to the final mixture before baking. It baked uniformly, didn't burn the crust, or the pie: it turned out great! The people I served it to said they would try to get my own cooking show!' Very that happy Mr. Scott shared it with us.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 276 cal
  • 14%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 30.1 g
  • 10%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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