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Fresh Pumpkin Pie

Fresh Pumpkin Pie

Difficulty Level: Intermediate
  • Prep Time:
    20 Minutes
  • Cook Time:
    PT3H20M
    3 Hr
  • Yield:
    2 (9-inch) Pies
Baking your own pumpkin may take time, but it adds a level of freshness that makes your pie extra special and delicious. And hey, at least the rest of the recipe is easy!
Ingredients
  • 1 (3 ½ pounds) Sugar Pie pumpkin
  • 2 (14 ounces) cans sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 2 (9-inch) deep-dish pie shells
  • 1 (1587.57g) Sugar Pie pumpkin
  • 2 (396.89g) cans sweetened condensed milk
  • 2 large eggs
  • 4.26g cinnamon
  • 2.13g nutmeg
  • 2.13g ground ginger
  • 1.07g ground cloves
  • 1.07g salt
  • 2 (9-inch) deep-dish pie shells

Baking your own pumpkin may take time, but it adds a level of freshness that makes your pie extra special and delicious. And hey, at least the rest of the recipe is easy!

Preparation
STEP 1

Preheat oven to 350°F.

STEP 2

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.

STEP 3

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.

STEP 4

Purée cooked pumpkin in food processor or blender until very smooth.

STEP 5

Increase oven temperature to 375°F.

STEP 6

Blend 3 cups of pureed pumpkin with remaining filling ingredients until smooth. Pour into pie shells.

STEP 7

Bake for 60-70 minutes, until filling is set but center still jiggles slightly. Transfer to rack and cool completely.

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