Fresh Pumpkin Pie Recipe
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Fresh Pumpkin Pie

By: 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."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (154)

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Original Recipe Yield 1 - 9 inch pie
 

Ingredients

  • 1 medium sugar pumpkin
  • 1 tablespoon vegetable oil
  • 1 recipe pastry for a 9 inch single crust pie
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 4 eggs, lightly beaten
  • 1 cup honey, warmed slightly
  • 1/2 cup milk
  • 1/2 cup heavy whipping cream

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 405 | Total Fat: 17.7g | Cholesterol: 127mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 7, 2003 by WILSONWIFE   view full review
Great recipe and so glad it uses honey. I took this to my pastor's house for dinner and the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 5, 2008 by ELIZDELPHI   view full review
This recipe makes enough filling for TWO 9" pies. I use 2/3 cup honey and 1/3 cup Lyle's...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 29, 2003 by GOLDBERGMOM   view full review
This is the BEST pumpkin pie I've had. If you want to "taste" the pumpkin and not have it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 1, 2005 by RRB21   view full review
WOW! That was sooooooo good! When I mixed everything together, it was very runny. I didn't...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 6, 2005 by bellabusta   view full review
nothing like fresh pumpkin pie. My best tip is to Microwave the fresh pumpkin by piercing it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 22, 2006 by CIMMYONLINE   view full review
This recipe was awesome. My husband said it was fantastic. I did a couple of changes. I used a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 1, 2005 by Erika   view full review
This is the best pumpkin pie ever!!! Do put in at least double the spices and personally I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 11, 2003 by JODISOLOMON100   view full review
I like that this recipe uses all natural ingredients, and tastes great! I use less honey than...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 15, 2003 by NAWLINSGRL   view full review
I have made this one several times now. It has become a holiday favorite in our family. I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 7, 2002 by KDKIRILL   view full review
just a tad bit too much honey. almost overwhelming but just almost. everyone raved at...

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