honestly i dont know what i did wrong. I did the prep and cooked the pumpkin in the oven at 425 for 1 hour. After I let it cool, the skin peel right off. It was great. I think I should have mashed it after but i wasnt thinking. What i did was put the cooked pumpkin in my juicer and squeeezed and the juice out. As much as I could. I then took my blender and blended it as much at i could. i blended 2 3/4 of pumpkin. After I added the cream and blended it on medium. it didnt seem smmoth to me but rather maybe a bit dry. i stuck the rest of the ingredients in. blended them. It was thick. very thick, So I added more evaporated milk and more spices. Its still lumpy, but i blended it the best i could. I thought its suppose to be more like thick soup. Anyways I used a graham cracker crust and I has actaully too much to fill both pie shells. I think i may have used too much pumpkin. I dont know what it tastes like yet because its in my oven right now, but if anyone has any ideas on what i did wrong please tell me. Was i suppose to not drain the pumpkin as much?? I tried taking suggestions from other viewers like the 2 3/4 cooked pumpkin and the extra spices and the graham crust but man I dont know what happened for it to be for lumpy.

Yummy!!! im from australia so i have never had pumpkin pie, and this one was just devine! as other ppl did i doubled the spices and had to cook it for an extra 20mins! will certainly make again! thank you Mr Scott for your wonderful recipe.

I personally don't like pumpkin pie but have two sons who love it. They absolutely raved about it and said it was the best pumpkin pie ever. It was great because I got to use up the pumpkins we bought for Halloween. I had plenty of pumpkin, so cooked, mashed and froze it. When we want pumpkin pie, I just get some out of the freezer and make this up.

Awesome. I altered the spices by adding an additional 1/2 tsp each as another reviewer suggested and it was a hit!

The pie was absolutely delicious. I did do a couple of things differently, however. I used a pumpkin that was about 3 lbs, which made about 2 cups of mashed pumpkin. I would recommend using a little more pumpkin with this recipe or a little less crust. I also baked the pumpkin for about an hour on 425 instead of boiling it. The skin peeled right off. I cut the recipe in half and the first time there was too much crust/too little filling. The second time I made less crust b/c I was out of pumpkin. Did as the others did an added more cinn & other spices. Overall, great recipe, great pie. My husband and I loved it!

My 1st attempt at a pumpkin pie from scratch! It turned out great! I do agree with another reviewer about doubling up on the spices! I would even add another pinch just if you like it spiced up like I do!

I tried this recipe about 4 yrs ago. We bought a huge pumpkin because I was learning to cook and my husband wanted fresh pumpkin pie. I have carpal tunnel and he had to help seperate the pumpkin from the rind. I don't use the crust in the recipe. I use a ready made 9 inch graham cracker crust. The filling actually fills both nicely. Ovens vary, so keep in mind that you may need to cook the pie up to an extra 20 minutes. Thank you Mr. Scott. I keep using this recipe year after year after year after...

Yum! I think the key is making sure you get the pumpkin pulp real smooth and creamy before mixing in the other ingredients. It took about 2 3/4 cup to make the 2 pies. (I used 2 deep dish Pre-made Marie Calendar's crusts. After mixing it all up, I tasted it (I know, uncooked eggs are a no no but we all eat cookie dough and don't die) and added another 1/2 t cinnamon, 1/4 t nutmeg and a few dashes of pumpkin pie spice and allspice. The recipe was a little confusing. It said it made 2 pies, but it only talks about making one ball etc, like it was only for one crust. Also, there would not have been enough filling had I not added more pulp (but maybe that was because I used deep dish pie shells).

I put the cooked pumpkin through my Foley Food Mill and then drained it in a strainer to remove all liquid. My husband says this is the best pumpkin pie I have ever made. No more canned pumpkin for us! I did increase the spices a little to taste. This recipe now replaces the Libby's recipe.

This was a very good recipe..took a little longer to bake than called for..my father in law loved it..he hasnt had fresh pumpkin pie since his wife passed 20 years ago I will definitely make it again

I read a lot of reviews before attempting to make this (my first) pumpkin pie from scratch. I doubled the seasonings and added a pinch of cornstarch to the pumpkin mixture as suggested in a review. It turned out excellent! My husband's mother bakes pumpkin pies every Thanksgiving. Hers comes out watery once cut into. Mine set up firm. I had trouble getting the pumpkin mashed smooth. Going to the blender first didn't work. The blades didn't "take hold" of the small chunks. I used a manual masher, then the electric mixer, and finally the blender to get the smooth consistency. Though the final product was delicious, it was A LOT of work. I've used canned pumpkin to make pies that turned out just as yummy. I don't think it was worth all the time and hassle to use fresh pumpkin. I'll stick to canned pumpkin.

Excellent recipe and so easy to make with ingrediants I have on hand. I grow Cinderella pumpkins, peel and steam them, mash them and freeze them in bags. The only thing I have found is that I need to put the thawed pumpkin through the blender before mixing it, as it comes out from the freezer bags stringy. When first out of the freezer I put the frozen pumpkin in a strainer on top of some cheese cloth and let some of the water strain out. Then I put the thawed pumpkin through the blender before mixing it. AWESOME recipe - so moist and yummy!!! This is a keeper!

Am living in India now and was craving pumpkin pie. Most recipes just ask for pumpkin puree but this one told me how to make it from scratch! I actually ended up using a pressure cooker, so my pumpkin cooked real fast. Used about 1kg(2lbs) of fresh pumpkin to get the required amount for the recipe. I was skeptical about the pie crust as it didnt require any baking/refrigeration beforehand...but my was I surprised. The pie came out so wonderful. So fresh and flavorful...it was a great hit with the family. Thank you!

Perfect! Not too sweet, not too spicy, fresh flavor. I baked the pumpkin in the oven instead of on the stove, which makes the prep time a lot shorter. Once baked I mixed it in the blender to make it real smooth. The proportion of spices was spot on. The two pies came out a little 'thin', but then again it made everyone less guilty about getting another piece. The baking time is longer than suggested, probably by about 10 minutes.

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

This pie took much longer to cook than the recipe calls for and my crust started to burn. 400 is way to hot to cook a pie. Also, it could use more spice.

This recipe has become a classic at my annual pumpkin party.

I'm not a pumpkin pie fan, but my husband is a pie fanatic. He was skeptical of trying this thinking it wasn't going to be like his mom's. He loved it so much that he asked if I would make more. I used my own pie crust recipe and increased the amount of cinnamon. It was so easy to make and made the house smell wonderful.