Reviewed: Nov. 1, 2006

I was at my in-laws' house and decided to make a pie out of a pumpkin from a local farm. Pulled up allrecipes on their computer and there was this recipe. Turned out perfectly! Used my own combination of cinnamon, nutmeg, cloves, and ginger since that's what my mother-in-law had in her pantry. I will be making this pie again and again!

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DKBECK

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2006

Excellent recipe!!! The pies turned out great, and I had a lot of rave reviews. Thanks for sharing!

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KellyB

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 15, 2006

Worth baking year round! I made this in Spring, out of a very stringy pumpkin with no flavor in Morocco...my friend steamed it for snacks but the texture was aweful so I searched on allrecipes to find out what to do with it and it ended up being soup and a pumpkin pie. I cut the sugar in half and use melted vanilla ice cream instead of evaporated milk. I have no pumpkin spice, so I put only what I have 1 tsp cinnamon and 1/2 tsp nutmeg which did just fine. 2 cups of pumpkin is a bit too much but I put the left-over in 3 little tin cup to make custard. Someone here suggested baking the crust 10 minutes before pouring in the filling so I did and the crust came out nice and crispy (I use Grandma's Secret Pie Crust). The pie was refrigerated overnight and next day was served with ginger whipped cream from another pumpkin pie recipe(Classic Pumpkin Pie by Land O'Lake). Let's just say I wish I hadn't made the soup and made 2 pies instead.

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WAVE911

Cooking Level: Expert

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Reviewed: Dec. 17, 2005

This was fine, but I've given it just four stars because I don't see how fresh pumpkin is any better than the canned puree - which is excellent. I made both a fresh pie from this recipe and a Libby's 'canned' pie and they tasted identical, or if anything the Libby's pie was thicker and richer-tasting. So as fresh pie recipes go, this one will do you right, but it's a heckuva lot more trouble with not much difference in payback.

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MARYMEANWHILE

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Reviewed: Nov. 26, 2005

OK, this was the 1st time using fresh pumpkin. Our kids planted pumpkins, it produced 3, we gave 2 away and the last lonely pumpkin got cooked, by request. My complaint- mashing,blending,microwaving more,squeezing,blending, and WHEN, I ask, is the right consistency? I was doomed,there would be no pumpkin pie! I put it in the oven anyway...placed in fridge overnight,and took it out Thanksgiving Day. Drum roll...we cut,we smelled,at last we tasted....Yum! :-) And yes I would do it all again.

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EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Nov. 23, 2005

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!

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PEACHEY

Cooking Level: Intermediate

Home Town: Fort Benning, Georgia, USA

Living In: Ridgecrest, California, USA

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Reviewed: Nov. 21, 2005

Living in Germany, I have no access to canned pumpkin, but this recipe saved the day! It tasted great and contributed to a successful Thanksgiving. Thanks for sharing.

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Leah

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Reviewed: Nov. 15, 2005

i received wonderful compliments from this recipe- i am not convinced yet, that fresh is better than canned. definitely increase the spices next time. the filling is very runny- which results in a tender, custard-like pie, but also means a very dirty oven!

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foodlover

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Moscow, Moscow (Federal City), Russia

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Reviewed: Nov. 8, 2005

This is the favorite of my Apartment. I used condensed milk instead of evaporated. I always have to let this one sit in the oven longer, so I will turn off the oven after the full hour and let the pie cool with the oven. Comes out perfect every time!

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VANESSAWHITE

Cooking Level: Intermediate

Home Town: Santa Clara, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 5, 2005

Tasted great and there was exactly the right amout of filling for my pie crust. I used my food processor to puree the pumpkin and also to mix the filling ingredients. The only complaint I have is that the filling browned too much and it didn't look as good as some of the other pumpkin pie recipes I've tried (even though it tasted better). Next time I'll probably cover the whole thing with foil rather than just the crust.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 2, 2005

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.

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Ouiser Chastain

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Reviewed: Oct. 24, 2005

Fantastic! This was the first fresh pumpkin pie I have ever made and it turned out fabulous. I used one med sugar pumpkin, but after cleaning the pumpkin I sliced it into pieces and put it in a microwavable glass container with lid, and microwaved it for 10 min. The skin peel right off. Followed everything else to a tee! Very good:)

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adele

Cooking Level: Intermediate

Home Town: Bethalto, Illinois, USA

Living In: Wentzville, Missouri, USA

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Reviewed: Oct. 20, 2005

A wonderful pie! There's nothing like homemade pie made from a pumpkin instead of out of a can. The other reviewers were right; this pie needed more spices, so i added about half as much more, and it tasted great. If I made it again, I might puree the pumpkin, or cook it a little longer. It was a little too grainy for me, but it still tasted great.

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Jewelsie

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Jamestown, New York, USA

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Reviewed: Oct. 18, 2005

I made this pumpkin pie this past weekend. Definitely a keeper recipe. I made my own fresh pie crust and followed Mrs. Sigg's recipe only adding a little more pumpkin spice. My Fiance and I enjoyed it. Thank you!

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nfm159

Cooking Level: Intermediate

Living In: Queens, New York, USA

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Reviewed: Sep. 15, 2005

I made this wonderful pie for a family gathering and even my aunt whom brought her own pumpkin pie raved about how great it was..admitting it was better than hers :o) I am 100% sure i will use this recipe again, already being asked to make more Thanks for the great recipe!

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Shannon D.

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Reviewed: Dec. 9, 2004

Melts in your mouth! First time ever baking a fresh pumpkin pie. The kids enjoyed and so did I. The only thing was that I added an extra pinch of pumpkin spice.

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ROSINAV

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Reviewed: Dec. 1, 2004

Wonderful pie! This made enough for one deep dish or two disposable pie tins. I made one for guests and then four more for our neighbors because it turned out so well. The only thing I changed was that I baked the pumpkin in a casserole dish with about an inch of water. I've done pumpkin both ways before and this always makes it turn out soft and easy to scoop out and mix up.

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ALIANN

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Reviewed: Nov. 29, 2004

I used this recipe and it is one of the best pumpkin pie recipes I have ever tried. It is creamy and very light. It does not have a strong taste like the canned pumpkin. I highly rate this recipe. It is fantastic. My husband really enjoyed it.

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ROSED53

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Reviewed: Nov. 25, 2004

This was the first time I ever made pumpkin pie using fresh pumpkin. I did not know how much pumpkin I needed to get enough pulp. The produce guys were no help, so I came home with 3 small "pie pumpkins." In addition to this pie, I'll be making some pumpkin bread and pumpkin cookies, plus freezing some pulp for later use! The pie turned out wonderful. My sons loved it. In addition to pureeing the pumpkin, I put it through a sifter to make sure there were no "chunks." It was added work, but worth it. I also added an additional half tsp of cinnamon. I used a "pat in the pan" piecrust which made it really easy.

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