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+ servings

Pumpkin Pie

A pumpkin pie recipe that uses fresh pumpkin instead of canned
Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 8 people
Calories 337 kcal


The Pie Crust

  • 1 cup flour
  • ½ tsp salt
  • ½ cup Crisco
  • cup water

The Pie Filling

  • 1 pie pumpkin
  • 1 cup evaporated milk
  • 2 eggs
  • 1 cup brown sugar
  • ½ tbsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp salt


  • Cut stem off pie pumpkin and cut in half. Scoop out the seeds and stringy stuff.
  • Bake the pumpkin halves in the oven at 350 F for 30 minutes while you start the crust.
  • Mix all the pie crust ingredients together and spread the dough into a large flat circle. (skip this if using premade crust)
  • Carefully lift the dough (I used a rolling pin) and transfer it into your pie dish. Mold it to fit and fix any breaks in the dough.
  • Take pumpkin out of oven, peel the skin off (should come off easily). Mash the pumpkin like potatoes in a large mixing bowl.
  • Add the rest of the filling ingredients and mix with an electric mixer until mixture looks uniform.
  • Pour the filling into the pie dish, on top of the crust.
  • Bake pie in oven at 425 F for 15 minutes, then reduce to 350 F and bake for 45 more minutes.
  • Take pie out of oven. Let it cool on a rack for 2 hours, or just eat it immediately because you probably will.



Calories: 337kcalCarbohydrates: 43gProtein: 5gFat: 17gSaturated Fat: 5gCholesterol: 50mgSodium: 349mgPotassium: 165mgFiber: 1gSugar: 30gVitamin A: 146IUVitamin C: 1mgCalcium: 117mgIron: 1mg
Keyword american food, dessert, pie, pumpkin, pumpkin pie
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