Creamy Pumpkin Pie Recipe
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Creamy Pumpkin Pie

By: UPATNINE 
"This is my grandmothers pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so depending on the size of the pumpkin and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie."

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (99)

What to Drink?
Hot Non-Alcoholic Coffee
Prep Time:
10 Min
Cook Time:
55 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 1 - 9 inch deep dish pie
 

Ingredients

  • 4 cups fresh pumpkin, cooked and mashed
  • 1 (14 ounce) can sweetened condensed milk
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) deep dish pie crust

Directions

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
  3. Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 319 | Total Fat: 13.1g | Cholesterol: 70mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 4, 2004 by KENSOFT   view full review
This recipe is great EXCEPT for one huge mistake: The amount of pumpkin in the original recipe...
The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 4, 2003 by DUSKYJEWEL   view full review
This recipe is OK, except that you need to double all the spices, except the salt. Plus, I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on May 2, 2003 by HONEYGRRL1978   view full review
This recipe is fast and easy. I ended up using canned pumpkin for this one, and it turned out...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on May 2, 2003 by BLESSEDMOM   view full review
If you want to use FRESH pumpkin instead of filling from a can, THIS RECIPE is the BEST!! We...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 12, 2003 by Jim Yates   view full review
Thanks for sharing, Paula! What a wonderful taste this pie had. Nothing like the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 2, 2003 by RACHELDURHAM   view full review
I'd never cooked with fresh pumpkin before, so I was very nervous about this recipe. I used a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 10, 2003 by NANCYLITTLE   view full review
I too doubled the spices (specially the cinammon) and also added vanilla paste (1/2 tsp) and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 20, 2003 by MOSHI LERTORA   view full review
This recipe was excellent, real quick and easy, the only thing that is time consuming, is the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on May 2, 2003 by GINETTE GUÉVENEUX   view full review
Wonderfully creamy, a sweet taste of pumkin and spices. But I use a larger dish since mine is...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 18, 2006 by Mysukie   view full review
*****Update 10/18/2006**** Three years later, my son is now 13 and he still asks for this...

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