"Pass the whipped cream and enjoy the looks of sheer ecstasy on everyone's face! Fresh pumpkin must be used in order for it to have the best flavor and texture. Believe me, fresh pumpkin is better than canned!!" — Beth Sigworth
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pastry for a 9 inch single crust pie
packed light brown sugar
2 1/2 teaspoons
pumpkin pie spice
1 (12 fluid ounce) can
Well, I thought I messed up. I baked the pumpkin for an hour, it was tender when I poked it. As I scraped the flesh away from its skin, it was gritty and dry, not mushy or smooth as I thought it would be. I had already mixed the eggs, sugar etc. so I had to give it a try. It poured into the pie crust (two regular sized ones) like water! I was so upset because I was to take it to Thanksgiving dinner the next morning!! It baked up beautifully and not a crumb was left the next day! I'm making another (one deep dish this time) and this time the pumpkin scraped off smooth like it is out of a can, NEVER fear, it will work out no matter the texture of the pumpkin! I used the Best Ever Pie Crust recipe from this site.....it's terrific!!!
I think Libby's canned recipe was better. This was a good recipe, but not as fantastic as the ratings led me to believe it might be. I was told at Thanksgiving that they wished I'd made my sweet potato pie instead... The texture was good, but the flavor was lacking. Not sure why, but one pie cooked way longer than the other, but still turned out ok.
I have baked 4 of these. The first time I followed the recipe to the letter. Great pie, but just a little more spice is needed for my family's personal taste. The second time I baked it, I increased the pumpkin pie spice to 1 Tablespoon and everyone thought it was better.
I made this recipe with my jack-o-lantern the day after Halloween. It tasted great even with regular pumpkin (note: one good sized jack-o-lantern makes about 4 pies). My husband loved it! One suggestion: for a really smooth, creamy pie blend the filling in the blender on puree for a few seconds AFTER you've mixed the ingredients. It really smoothed it out. This one is a definite keeper.
I would give 4.5 stars but don't have the option. Reason being is that I use my own combination of fresh ground spices instead of store bought pumpkin pie spice. The recipe itself is great otherwise. Note: I only use 3/4 can of the evap milk or my filling seemed a bit loose. I personally think making fresh puree makes a difference so I prepare more pumpkin puree (frozen in 2C containers) for another time. I'm also not into making crust so I use the Ms Smith pre-made pie shells or Pills ready crust, which are pretty darn good for store bought and less fuss. Oh, I forgot...I also blind bake the pie crust and cool b4 filling to avoid soggy crust (375 for 10 minutes) If your pie filling seems loose at the end of baking time, turn the oven off and just leave it until it's more "set". Good stuff, thanks for the post!
My husband says this is the best pumpkin pie I have ever made.
I also prebaked the pie crust at 425 degrees for about 10 minutes. Than I filled and followed the receipe. It made the crust nice and crisp.
This is the best pumpkin pie that I have ever had. Even my hard to impress father-in-law loved it. I usually bake several pumpkins at once and freeze the puree in 2c (enough for one pie) batches. The recipe is almost too much for one pie, I keep those tiny pre-made pie shells on hand to make "extra" pies if the pan is too full. Fresh whipped cream is wonderful on this pie - adding a touch of Myers rum to the cream is even better!!
This will be the 5th Thanksgiving that I have made this pie. Let me just say that it is FANTASTIC. Fresh pumpkin really makes this pie. I agree with other reviewers about adding extra spices, but it is great as-is also. I always use the "BAKERS SECRET PIE CRUST" recipe from this site. It comes out perfect everytime. Another variation is to use the struesel topping from the "Brown Family's Favorite Pumpkin Pie" recipe also on this site. The streusel is great with walnuts or my family's favorite- pecans. YUM! You won't be dissapointed!
* Percent Daily Values are based on a 2,000 calorie diet.
Mrs. Sigg's Fresh Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 115
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