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Fresh Pumpkin Pie
SUBMITTED BY:
Cali
PHOTO BY:
chicchick
"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."
RECIPE RATING:
Read Reviews
(86)
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Original recipe yield 1 - 9 inch pie
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
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.
In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
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
Reviewed on Nov. 7, 2003 by WILSONWIFE
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WILSONWIFE
Nov. 7, 2003
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 good. However, there is an easier way to cook pumpkin for pie. Slash three slices in the pumpkin, put in the oven on a cookie sheet and bake at 350 until knife inserts easily. Then let cool, cut in half, and scoop out seeds. Then scoop out flesh and process. It's THE best way to cook pumpkin and preserves the most vitamins. If you want to roast the seeds cut a lid, remove the seeds, and cook the same. Cooked pumpkins are much easier to slice and work with than raw, which are as hard as mount rushmore!
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40 users found this review helpful
Great recipe and so glad it uses honey. I took this to my pastor's house for dinner and the...
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Reviewed on Oct. 29, 2003 by GOLDBERGMOM
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GOLDBERGMOM
Oct. 29, 2003
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 of baking it, it was faster and easier. I read pages of reviews before I decided which pumpkin pie recipe to try - YUMOLA!!! I like fresh, I will never buy canned pumpkin again! After all, I live close to Chez Panise where fresh, good, seasonal produce is IT!!!!
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15 users found this review helpful
This is the BEST pumpkin pie I've had. If you want to "taste" the pumpkin and not have it...
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Reviewed on Nov. 1, 2005 by
Erika
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Erika
Nov. 1, 2005
This is the best pumpkin pie ever!!! Do put in at least double the spices and personally I think it's sweet enough. MMmmm Mmmm Good!
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13 users found this review helpful
This is the best pumpkin pie ever!!! Do put in at least double the spices and personally I...
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Reviewed on Oct. 15, 2003 by NAWLINSGRL
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NAWLINSGRL
Oct. 15, 2003
I have made this one several times now. It has become a holiday favorite in our family. I love the lighter taste the honey gives. It was a little scary the first time, as the unbaked filling looks awfully thin and runny, but it has baked up perfectly each and every time. The only modification I have ever made is adding extra cinnamon to taste. Thanks for a great recipe!
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10 users found this review helpful
I have made this one several times now. It has become a holiday favorite in our family. I...
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Reviewed on Nov. 1, 2005 by
RRB21
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RRB21
Nov. 1, 2005
WOW! That was sooooooo good! When I mixed everything together, it was very runny. I didn't think it would turn out, but it did! And it was great! Thanks for the great recipe! It was my first time making pumpkin pie!!
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9 users found this review helpful
WOW! That was sooooooo good! When I mixed everything together, it was very runny. I didn't...
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Reviewed on Dec. 7, 2002 by KDKIRILL
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KDKIRILL
Dec. 7, 2002
just a tad bit too much honey. almost overwhelming but just almost. everyone raved at thanksgiving and this will become a holiday habit.
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9 users found this review helpful
just a tad bit too much honey. almost overwhelming but just almost. everyone raved at...
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Reviewed on Nov. 11, 2003 by JODISOLOMON100
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JODISOLOMON100
Nov. 11, 2003
I like that this recipe uses all natural ingredients, and tastes great! I use less honey than the recipe calls for (3/4 c) I have also made it using 1/2 c honey and 1/4 c maple syrup, and it added a nice flavor.
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8 users found this review helpful
I like that this recipe uses all natural ingredients, and tastes great! I use less honey than...
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Reviewed on Oct. 22, 2006 by CIMMYONLINE
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CIMMYONLINE
Oct. 22, 2006
This recipe was awesome. My husband said it was fantastic. I did a couple of changes. I used a regular pumpkin like the kids get on a pumpkin patch field trip. I strained the pumpkin in cheesecloth, which made the pie perfect. I did not use the spices in the recipe since more then a few commented it was bland I simply used 2tsp of pumpkin spice and it turned out just the right spice. I thought it was perfectly sweet with the honey. Also 55 minutes with foil around crust edge was perfect. It made two whole 9in pies for me. A must keep recipe THANK YOU!
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7 users found this review helpful
This recipe was awesome. My husband said it was fantastic. I did a couple of changes. I used a...
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Reviewed on Oct. 6, 2005 by bellabusta
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bellabusta
Oct. 6, 2005
nothing like fresh pumpkin pie. My best tip is to Microwave the fresh pumpkin by piercing it a few times with a serving fork or something long and sharp. place pumpkin in a plate because it can ooze. for a large pumpkin, 10 on high minutes per pound works great. If you microwave 2 smaller ones together it gets tricky with time, you will need to experiment. cook til skin is soft and impressionable. LET COOL before scooping out seeds (save 'em to roast and salt and put in candy dishes) or scooping out the meet. the pumpkin will be much easier/less messy to deal with when cooled. Second hint: cover fluting on your pie crust with file or aluminum rings throughout baking. that temp. is high, they will burn. I find that it manages to brown through the foil, but if not, remove foil last 5-7 minutes of baking. yummy! Oh, also try serving with CARMEL CINAMON ice cream (or carmel ice cream sprinkiled with cinnamon, yummy plus.
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7 users found this review helpful
nothing like fresh pumpkin pie. My best tip is to Microwave the fresh pumpkin by piercing it...
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Reviewed on May 13, 2005 by ELIZDELPHI
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ELIZDELPHI
May 13, 2005
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. Really the best pumpkin pie I've ever had! I freeze leftover pureed pumpkin in 2-cup portions in ziploc bags so it's handy to use for more pies or pumpkin bread later on.
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7 users found this review helpful
This recipe makes enough filling for TWO 9" pies. I use 2/3 cup honey and 1/3 cup Lyle's...
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