Homemade Fresh Pumpkin Pie

Homemade Fresh Pumpkin Pie

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"This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving."
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1 h servings 363 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
  3. With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
  4. In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.


  • Cook's Notes:
  • If your pumpkin is large enough, you may double this recipe to make two pies.
  • To Prepare the Mashed Pumpkin:
  • Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water, heat the pumpkin to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 445 Ratings

Most helpful positive review

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 (w...

Most helpful critical review

It wasn't bad, but I felt it was lacking something. Perhaps the All Spice?

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Least positive

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 (w...

This is a great recipe is you are looking for a true taste of pumpkin. I was happy to find a recipe for cooking fresh pumpkin other than baking. But don't expect this to taste like pumpkin pie...

The most excellent pumpkin pie. I added a pinch of allspice and a pinch of cloves to add a touch more spice to the pie. Also, the pumpkin I used was very watery, so I added a teaspoon of corn...

This was a delicious recipe. I have never used brown sugar. It was great! I have always cooked fresh pumpkin right after Halloween by cutting in half, scoop out seeds and strings, and bake in ...

This is a great recipe - preparing fresh pumpkin is also very easy in the microwave then pureed in blender/food processor. It is excellent and once you have tried fresh pumpkin you will not buy...

I was worried that it may be stringy since pumpkin was only hand-mashed and not food-processor puree'd, but it came out with a great texture and gentle seasoning that let the pumpkin flavor thro...

My eleven year old son made this today. He added cloves to the spice mix. One trick we learned is to cook the pumpkin whole. Make slits in it and bake it in the oven for about 45 minutes at 3...

Fantastic recipe! My preference in cooking the pumpkin is to roast the small (2"x2") chunks in a roast pan at 350 for about an hour, then the pumpkin doesnt take on extra water. I have substitut...

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

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