Mrs. Sigg's Fresh Pumpkin Pie Recipe -
Mrs. Sigg's Fresh Pumpkin Pie Recipe
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Mrs. Sigg’s Fresh Pumpkin Pie
Treat your Thanksgiving guests to a rave-worthy, 5-star pumpkin pie. See more
  • READY IN 14+ hrs

Mrs. Sigg's Fresh Pumpkin Pie

Recipe by  

"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!!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    14 hrs 40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2004

Well, I thought I messed up. I baked the pumpkin for an hour, it was tender when I poked it. As I scraped the flesh away from its skin, it was gritty and dry, not mushy or smooth as I thought it would be. I had already mixed the eggs, sugar etc. so I had to give it a try. It poured into the pie crust (two regular sized ones) like water! I was so upset because I was to take it to Thanksgiving dinner the next morning!! It baked up beautifully and not a crumb was left the next day! I'm making another (one deep dish this time) and this time the pumpkin scraped off smooth like it is out of a can, NEVER fear, it will work out no matter the texture of the pumpkin! I used the Best Ever Pie Crust recipe from this's terrific!!!

Most Helpful Critical Review
Dec 10, 2010

I think Libby's canned recipe was better. This was a good recipe, but not as fantastic as the ratings led me to believe it might be. I was told at Thanksgiving that they wished I'd made my sweet potato pie instead... The texture was good, but the flavor was lacking. Not sure why, but one pie cooked way longer than the other, but still turned out ok.

Nov 02, 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.

Sep 29, 2003

I made this recipe with my jack-o-lantern the day after Halloween. It tasted great even with regular pumpkin (note: one good sized jack-o-lantern makes about 4 pies). My husband loved it! One suggestion: for a really smooth, creamy pie blend the filling in the blender on puree for a few seconds AFTER you've mixed the ingredients. It really smoothed it out. This one is a definite keeper.

May 05, 2013

I would give 4.5 stars but don't have the option. Reason being is that I use my own combination of fresh ground spices instead of store bought pumpkin pie spice. The recipe itself is great otherwise. Note: I only use 3/4 can of the evap milk or my filling seemed a bit loose. I personally think making fresh puree makes a difference so I prepare more pumpkin puree (frozen in 2C containers) for another time. I'm also not into making crust so I use the Ms Smith pre-made pie shells or Pills ready crust, which are pretty darn good for store bought and less fuss. Oh, I forgot...I also blind bake the pie crust and cool b4 filling to avoid soggy crust (375 for 10 minutes) If your pie filling seems loose at the end of baking time, turn the oven off and just leave it until it's more "set". Good stuff, thanks for the post!

Nov 27, 2002

My husband says this is the best pumpkin pie I have ever made. I also prebaked the pie crust at 425 degrees for about 10 minutes. Than I filled and followed the receipe. It made the crust nice and crisp.

Dec 26, 2003

This is the best pumpkin pie that I have ever had. Even my hard to impress father-in-law loved it. I usually bake several pumpkins at once and freeze the puree in 2c (enough for one pie) batches. The recipe is almost too much for one pie, I keep those tiny pre-made pie shells on hand to make "extra" pies if the pan is too full. Fresh whipped cream is wonderful on this pie - adding a touch of Myers rum to the cream is even better!!

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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  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 72.7 g
  • 23%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 10.9 g
  • 22%
  • Sodium
  • 342 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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