Reviewed: Nov. 22, 2007

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...

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Laura

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2007

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).

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PatiO

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2007

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.

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NAN916

Cooking Level: Expert

Home Town: Texarkana, Texas, USA

Living In: Wynne, Arkansas, USA

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Reviewed: Nov. 8, 2007

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

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Vickie

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 27, 2007

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.

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JODYBUCKETS

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Reviewed: Oct. 19, 2007

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!

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Naomi

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Reviewed: Nov. 24, 2006

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!

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Nandini

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Reviewed: Nov. 19, 2006

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.

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juweee

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Reviewed: Nov. 6, 2006

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

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Pris

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Reviewed: Nov. 4, 2006

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.

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Wendy

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Reviewed: Nov. 3, 2006

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

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Rebecca

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Reviewed: Oct. 30, 2006

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.

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lama1277

Cooking Level: Beginning

Home Town: Troy, Michigan, USA

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Reviewed: Oct. 29, 2006

The pie was very tasty. The crust is simple but a really good contrast with the sweet and spicey filling. I added a little extra pumpkin and a pinch of the spices to make sure I had enough filling, and it worked out great.

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K. Wallace

Cooking Level: Beginning

Home Town: Bedford, Massachusetts, USA

Living In: Barcelona, Cataluna, Spain

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Reviewed: Oct. 28, 2006

I was really looking for a pie that was outstanding and this just isnt it. Although the flavor was really good, I used double spice 1/4 cp more sugar and a bit more pumpkin than called for I cant imagine how it would have came out had I not. The pumpkin was chunky and I know I steamed it long enough because it was very tender to mash. The pie was not at all firm enough for my liking even after baking slightly longer. I did'nt even have enough filling for the second pie. I thought it was just OK. I am really shocked to say this but I prefer my canned recipe way better. I wont try this again but I will continue to try and find a recipe that wow's my family. I gave it 3 stars for a fairly put together homemade version.

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Mrs Avery

Cooking Level: Expert

Home Town: Vallejo, California, USA

Living In: Harker Heights, Texas, USA

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Reviewed: Oct. 24, 2006

Make sure you use a good sweet, cooking pumpkin. Not the field pumpkins used for jack-o-lanterns - they are not the same. The cooking pumpkin cooks up better, has more pumpkin flavor and is sweeter than the field pumpkins. If I am going to all the work to roast pumpkin, I do several of them at one time and freeze the pumpkin in containers. They will last throughout the winter and taste delicious each time. I let the pumpkin thaw out in a colander over the sink. Perfect!

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BellesAZ

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 15, 2006

This was very basic, but very tastey. I found that boiling the pumpkin is so much easier than my past attempt with baking it in the oven. I would definitely use this recipe again :)

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Schadler

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

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Reviewed: 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.

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Tara

Cooking Level: Intermediate

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Reviewed: May 31, 2006

Tasted great!! but it is A LOT of work. Made it last Thanksgiving because I couldn't find canned pumpkin here in Europe. Next year I'm bringing canned pumpkin in my suitcase. But the recipe is definetly good! Would also agree that it doesn't quite make enough filling.

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gamblingbear

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Vienna, Wien, Austria

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Reviewed: Nov. 23, 2005

I am baking these pies right now, and have to agree that there is not enough filling to fill 2 pie shells. BUT, because tomorrow is Thanksgiving I refuse to panic. I filled one crust with 2/3's of the filling and and filled the second crust with the rest. I am making a pecan streusel topping for the less filled one to help balance out the lower filling. This works well with my family for the non-nut-loving ones, who just prefer the great taste of simple pumpkin pie, and for the ones who gotta have that crunchy pecan pie like streusel topping.

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Cheryl B

Cooking Level: Intermediate

Home Town: Kankakee, Illinois, USA

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Reviewed: Nov. 21, 2005

Another winner!! I LOVE to make fresh pumpkin pie and this recipe is so great!! I am making this for Thanksgiving! I know I won't have any left over!

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L.M. Thorne

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Lakewood, Colorado, USA

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Homemade Fresh Pumpkin Pie

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