Fresh Pumpkin Pie

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  • 1 (3 1/2 pound) Sugar Pie pumpkin
  • 2 (14-ounce) cans sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Two 9-inch, deep-dish pie shells


Preheat oven to 350°F.
Wash outside of pumpkin. Cut in half from stem to bottom. Remove seeds and stringy pulp. Place cut-side down on a baking sheet and cover with foil. Bake for about 1 1/2 hours, or until tender when pierced with a fork.
Remove from oven and let cool for at least 20 minutes. Leaving pumpkin cut-side down on tray, gently peel off skin. Discard any moisture in pan.
Purée cooked pumpkin in food processor or blender until very smooth. Increase oven temperature to 375°F. Blend 3 cups of pureed pumpkin with remaining filling ingredients until smooth. Pour into pie shells.
Bake for 60-70 minutes, until filling is set but center still jiggles slightly. Transfer to rack and cool completely.


A 3 1/2-pound pumpkin yields about 3 cups of purée.

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