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Creamy Pumpkin Pie

SUBMITTED BY: UPATNINE PHOTO BY: Sally S.

"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."
RECIPE RATING:
The reviewer gave this recipe 62 stars. This recipe average a 4.7 star rating.
Read Reviews (48)
PREP TIME  10 Min
COOK TIME  55 Min
READY IN  1 Hr 5 Min
Original recipe yield 1 - 9 inch deep dish pie

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2004 by KENSOFT
This recipe is great EXCEPT for one huge mistake: The amount of pumpkin in the original recipe... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2003 by DUSKYJEWEL
This recipe is OK, except that you need to double all the spices, except the salt. Plus, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2003 by HONEYGRRL1978
This recipe is fast and easy. I ended up using canned pumpkin for this one, and it turned out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2003 by NANCYLITTLE
I too doubled the spices (specially the cinammon) and also added vanilla paste (1/2 tsp) and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2003 by Jim Yates
Thanks for sharing, Paula! What a wonderful taste this pie had. Nothing like the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2003 by RACHELDURHAM
I'd never cooked with fresh pumpkin before, so I was very nervous about this recipe. I used a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2003 by MOSHI LERTORA
This recipe was excellent, real quick and easy, the only thing that is time consuming, is the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2003 by BLESSEDMOM
If you want to use FRESH pumpkin instead of filling from a can, THIS RECIPE is the BEST!! We... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2006 by Mysukie
*****Update 10/18/2006**** Three years later, my son is now 13 and he still asks for this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2003 by GINETTE GUÉVENEUX
Wonderfully creamy, a sweet taste of pumkin and spices. But I use a larger dish since mine is... MORE