Recipe by Randy Scott
"This recipe is made from fresh pumpkins, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving."
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2 2/3 cups
mashed, cooked pumpkin
1 (12 fluid ounce) can
packed brown sugar
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 (without adjusting any other ingredients) to help it stretch. Very delish, regardless.
It wasn't bad, but I felt it was lacking something. Perhaps the All Spice?
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 from the can....it is not as sweet or spicy. If you are looking for a spicer taste, I would recommend increasing each of the spices by 1/2 tsp. This was a very fun recipe to make, and I will make again.
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 cornstarch
to the final mixture before baking.
It baked uniformly, didn't burn the crust, or the pie: it turned out great!
The people I served it to said they would try to get my own cooking show!'
Very that happy Mr. Scott shared it with us.
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 oven on 400 until soft, then scoop pumpkin out and put in blender and blend until soft, then I store in 4 cup portions in freezer bags until Thanksgiving time.
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 another can and will freeze your own. Long-necked pumpkin yield more flesh, and green/white striped squash are very sweet and mild. Thanks for the great recipe.
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 through. One pumpkin made 2 3/4 cups of mash for me. After mashing, drained but didn't go crazy (squeezing through cheesecloth, etc) and it came out great with a non-soggy crust.
a wonderful recipe for anyone who hasn't tackled a fresh pumpkin pie...Just delicious
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Fresh Pumpkin Pie
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 139
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