Fresh Pumpkin Pie Recipe

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Pumpkin pie made with fresh pumpkin right out of the garden. This is a nice treat. Serve it fresh with whip cream or ice cream. It takes a little extra time to make a fresh pumpkin pie, but it is not as hard as you might think. It is well worth the effort.

Fresh Pumpkin Pie Recipe
Cook time
Total time
Recipe type: Dessert
Serves: 1 pie
  • 1 medium sugar pumpkin
  • 1 tablespoon vegetable oil
  • 1 recipe pastry for a 9 inch single crust pie
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • 4 eggs, lightly beaten
  • 1 cup honey, warmed slightly
  • 1 cup half and half
  1. Cut pumpkin in half, and remove seeds.
  2. Place cut side down in a shallow baking pan and add about a ½ inch of water to the bottom.
  3. Bake at 325 degrees F (165 degrees C) until the flesh is tender, when poked with a fork.
  4. Cool until just warm. Scrape the pumpkin flesh from the peeling. Either mash, or puree in small batches in a blender. ( be sure to do this step while the pumpkin is warm-if you let it get cold it will be much harder)
  5. whole-pie-pumpkin baking-pumpkin-for-pumpkin-pie
  6. In large bowl, blend together 2 cups pumpkin puree, spices, and salt.
  7. fresh-pumpkin-puree pumpkin-pie-ingredients-mis
  8. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
  9. Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.
  10. Pumpkin freezes very well. Just freeze the extra puree in a freezer container for later use.
  11. Enjoy


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