Video: Mrs. Sigg’s Fresh Pumpkin Pie - Allrecipes.com

Video: Mrs. Sigg’s Fresh Pumpkin Pie

Treat your Thanksgiving guests to a rave-worthy, 5-star pumpkin pie.

 
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In this video, you’ll see how to make the perfect Thanksgiving pumpkin pie from scratch. Fresh pumpkin gives this classic pie the best texture and flavor. And it’s easy to roast the pumpkin. See how it's done! The pie bakes up light and fluffy with just the right amount of sweetness. You’ll also discover a great trick to help keep the crust from over-browning. Watch the video, then get Beth’s 5-star recipe for Mrs. Sigg’s Fresh Pumpkin Pie. Serve with a generous dollop of whipped cream! It’s a must-have dessert for Thanksgiving dinner. See more Thanksgiving dessert videos >>

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Comments

 
 
Stellaeres 
Nov. 26, 2013 6:27 pm
Evaporated milk is condensed as compared to the more watery regular milk. (Evaporated milk is Not condensed milk, which has added sugar.) It is best to stick to evaporated milk, as any attempts to use regular milk might come out quite weird.
 
Nov. 28, 2012 5:34 am
I also make my pies wih fresh pumpkin puree. We don't have sugar pumpkins in South Korea, so I use kabocha squash. I only use skim milk in my pies, it works just as well; no need to use canned anything.
 
grdngrl 
Nov. 23, 2012 3:50 pm
I have made this recipe twice and it is a big hit, so much better than canned pumpkin, I did the spices I like and home made crust, and yes the canned milk too. Top it off with good whipped cream or all is wasted! This is a keeper!!!
 
snowmaker331 
Nov. 12, 2012 11:46 am
I have made pumpkin pies for years and discovered that the taste of evaporated milk really improves the flavor over using half n' half. My crusts are always homemade as I can't claim credit for making my pie otherwise and haven't tasted a pie made with store bought crust that I liked.
 
Helgaspirit 
Nov. 9, 2012 8:27 am
A can of puree is approximately equal to 2 cups of fresh pumpkin puree.
 
rach 
Nov. 8, 2012 10:01 am
The recipe looks good. I just wonder why you would go to all that trouble to bake a fresh pumpkin, then use canned milk and premade crust? If you want a better tasting pie, make it all from scratch.
 
grdngrl 
Nov. 6, 2012 9:34 am
How many cups for this recipe, I am using a regular pumpkin, the recipe doesn't designate cups. Thank you my puree is ready to make a pie.
 
ketchfish 
Nov. 3, 2012 5:54 pm
If you use sugar pumpkins for Halloween decoration, you can decorate them with non-toxic florescent fabric paint and place a blacklight near them. After Halloween, simply peel off the decorations, cook them, puree and freeze in pre-measured portions for use on Thanksgiving.
 
 
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