Fresh Pumpkin Pie

Fresh Pumpkin Pie


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This holiday favorite features fresh pumpkin puree that you scoop straight out of the pumpkin. No cheating with cans!

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Serving Size / Yield

4-6 servings


  • Pastry:
  • 1 1/2 C. flour
  • 1/4 C. salt
  • 1/2 C. vegetable shortening, chilled
  • Filling:
  • 2 lb. fresh pumpkin
  • 2/3 C. sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp.ground cloves
  • 1 1/2 C. evaporated milk
  • 2 eggs, lightly beaten
  • 1/2 tsp. salt

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For pastry, sift flour and salt together in a large bowl. Cut in shortening with a pastry cutter or 2 knives until mixture resembles coarse meal. Add up to 5 Tbs. ice water as needed, 1 Tbs. at a time, mixing until dough holds together. Form into a ball, wrap in plastic wrap, and refrigerate for 1 hour.

For filling, cut pumpkin into large pieces, discarding seeds and pith. Fit a large pot with a steaming rack, add enough water to come just up to (but not over) the rack, and bring to a boil over high heat. Place pumpkin on rack, cover, and steam until pulp is soft, about 30 minutes. Cool, then scrape pulp from skin into a food processor and puree. Add sugar, cinnamon, ginger, cloves, milk, eggs, and salt and pulse until mixture is very smooth.

Preheat oven to 425 degrees. Roll out dough into a 12-inch round on a floured surface, then ease into a 9-inch pie pan. Trim edges, allowing a 1/2-inch overhang, then fold edge under and crimp or flute. Fill with pumpkin filling and bake for 15 minutes, then reduce heat to 350 degrees and continue baking until filling is set, 30-40 minutes. Allow to cool before serving.

Yield: 4-6 servings

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