Fresh Sugar Pumpkin Pie

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Lori Howe 2

"Starting with fresh sugar pumpkins beats canned when you have a little time, plus you get the seeds to roast as a snack!"
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0 16 servings yields 2 deep dish pies
Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

  • Ready In

  1. Cut pumpkin in half, remove seeds. (set seeds aside to roast)
  2. Place cut side down on cookie sheet lined with lightly oiled foil or nonstick foil
  3. Bake 325 degrees F (165 C) for 40 minutes or until flesh is fork-tender
  4. Cool until you can handle (but still warm)
  5. Scrape flesh from peel
  6. In large bowl, slightly beat eggs. Add remaining ingredients and beat until smooth
  7. Pour into unbaked shell (also works well with baked shell, but you have to cover crust with foil when baking pie)
  8. Bake 15 minutes at 425 degrees, lower heat to 350 and bake an additional 45 minutes or until toothpick or knife inserted in center comes out clean.