print icon
Print This Recipe

Mrs. Sigg's Fresh Pumpkin Pie

SUBMITTED BY: Beth Sigworth  PHOTO BY: javaflops 

"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!!"
Mrs. Sigg's Fresh Pumpkin Pie Recipe
RECIPE RATING:
This recipe has been rated 132 times with an average star rating of 4.8
Read Reviews (118)
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  14 Hrs 40 Min
Original recipe yield 1 - 9 inch pie

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 sugar pumpkin
  • 1 recipe pastry for a 9 inch single crust pie
  • 2 eggs
  • 1 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 (12 fluid ounce) can evaporated milk

What to Drink?
Hot Non-Alcoholic Coffee

DIRECTIONS

  1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or 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. Increase oven temperature to 450 degrees F (230 degrees C.)
  2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
  3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
  4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed on oct. 15, 2004 by GENIE66 
Well, I thought I messed up. I baked the pumpkin for an hour, it was tender when I poked it.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed on nov. 2, 2005 by Ouiser Chastain 
I have baked 4 of these. The first time I followed the recipe to the letter. Great pie, but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed on sep. 29, 2003 by SNOOPYGIRL 
I made this recipe with my jack-o-lantern the day after Halloween. It tasted great even with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed on dec. 14, 2006 by Trish3809 
I would rather give 4.5 stars but don't have the option. Reason being is that I use my own... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed on nov. 27, 2002 by GEORGIA1949 
My husband says this is the best pumpkin pie I have ever made. I also prebaked the pie crust... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed on dec. 26, 2003 by LPS 
This is the best pumpkin pie that I have ever had. Even my hard to impress father-in-law loved... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed on nov. 23, 2005 by PEACHEY 
This will be the 5th Thanksgiving that I have made this pie. Let me just say that it is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed on oct. 24, 2005 by adele 
Fantastic! This was the first fresh pumpkin pie I have ever made and it turned out fabulous. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed on nov. 6, 2007 by Amber 
I used a regular pumpkin, boiled, mashed and strained the pumpkin and put it all in a blender... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed on oct. 27, 2003 by SBREVIK 
My kids and I have never had more fun baking. This pie not only was easy to make, it was the... MORE

MORE MEMBER REVIEWS

 
ADVERTISEMENT

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO    MORE PHOTOS

Nutritional Information
Mrs. Sigg's Fresh Pumpkin Pie

Servings Per Recipe: 8

Amount Per Serving

Calories: 360

  • Total Fat: 9.2g
  • Cholesterol: 53mg
  • Sodium: 292mg
  • Total Carbs: 68g
  •     Dietary Fiber: 3.2g
  • Protein: 7.7g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?