Homemade Fresh Pumpkin Pie Recipe - Allrecipes.com
Homemade Fresh Pumpkin Pie Recipe
33 Photos
Homemade Fresh Pumpkin Pie
See how to make homemade pumpkin pie using fresh pumpkins. See more
  • READY IN 1 hr

Homemade Fresh Pumpkin Pie

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

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 cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). 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 about 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 onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
  4. In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. 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.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • If your pumpkin is large enough, you may double this recipe to make two pies.
  • To Prepare the Mashed Pumpkin:
  • Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water, heat the pumpkin to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2006

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.

 
Most Helpful Critical Review
Dec 02, 2010

It wasn't bad, but I felt it was lacking something. Perhaps the All Spice?

 
Nov 28, 2002

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.

 
Nov 05, 2003

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.

 
Nov 26, 2004

This was a delicious recipe. I have never used brown sugar. It was great! I have always cooked fresh pumpkin right after Halloween by cutting in half, scoop out seeds and strings, and bake in oven on 400 until soft, then scoop pumpkin out and put in blender and blend until soft, then I store in 4 cup portions in freezer bags until Thanksgiving time.

 
Dec 24, 2002

This is a great recipe - preparing fresh pumpkin is also very easy in the microwave then pureed in blender/food processor. It is excellent and once you have tried fresh pumpkin you will not buy another can and will freeze your own. Long-necked pumpkin yield more flesh, and green/white striped squash are very sweet and mild. Thanks for the great recipe.

 
Dec 01, 2003

I was worried that it may be stringy since pumpkin was only hand-mashed and not food-processor puree'd, but it came out with a great texture and gentle seasoning that let the pumpkin flavor through. One pumpkin made 2 3/4 cups of mash for me. After mashing, drained but didn't go crazy (squeezing through cheesecloth, etc) and it came out great with a non-soggy crust.

 
Nov 06, 2006

a wonderful recipe for anyone who hasn't tackled a fresh pumpkin pie...Just delicious

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 365 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Leftover Central
Leftover Central

The hard work's over, now celebrate the leftovers.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Homemade Fresh Pumpkin Pie

See how to make homemade pumpkin pie using fresh pumpkins.

Mrs. Sigg’s Fresh Pumpkin Pie

Treat your Thanksgiving guests to a rave-worthy, 5-star pumpkin pie.

Pumpkin Chiffon Pie

This airy, no-bake pumpkin pie will make you the star of Thanksgiving dinner.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States