Fresh Pumpkin Pie
Total Time
1h 40m
22m prep · 78m cook
Servings
4 people
Rating
Difficulty
Hard
21 views

This is a fresh pumpkin pie recipe using fresh garden pumpkins. It is best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin purée in any recipe that calls for canned pumpkin.

Ingredients

  • 1 medium sugar pumpkin
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 0.5 teaspoons ground ginger
  • 0.5 teaspoons ground cinnamon
  • 4 eggs , lightly beaten
  • 1 cup honey , warmed slightly
  • 0.5 cups milk
  • 0.5 cups heavy cream
  • 1 recipe pie pastry , 9-inch single crust

Instructions

  1. 1

    Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil; lightly oil the foil.

  2. 2

    Cut pumpkin in half; remove seeds. Lightly oil cut surfaces; place cut-sides down on the prepared jelly roll pan.

  3. 3

    Bake in the preheated oven until flesh is fork-tender, about 45 minutes. Cool until just warm.

  4. 4

    Increase the oven temperature to 400 degrees F ( 205 degrees C).

  5. 5

    Scrape out pumpkin flesh into a bowl; mash by hand or purée in small batches in a blender.

  6. 6

    Place pie dough into the bottom and up sides of a 9-inch pie plate; flute edges

  7. 7

    Combine 2 cups pumpkin purée, salt, ginger, and cinnamon, in a large bowl; beat in eggs, honey, milk, and cream. Pour filling into pie shell.

  8. 8

    Bake in the preheated oven until a knife inserted 1 inch from the edge of pie comes out clean, 50 to 55 minutes. Cool on a wire rack.

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Nutrition Facts

Per serving

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