Fresh Pumpkin Pie

  • Recipe By
  • Published Jan 1st
  • Servings8
  • Calories405
Pumpkin Pie using fresh garden pumpkins. Best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe that calls for canned pumpkin.

Fresh Pumpkin Pie Ingredients

The following are the ingredients needed to make delicious Fresh Pumpkin Pie for 8 servings:

  • 1 medium sugar pumpkin
  • 1 tablespoon vegetable oil
  • 1 recipe pastry for a 9 inch single crust pie
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 4 eggs, lightly beaten
  • 1 cup honey, warmed slightly
  • 1/2 cup milk
  • 1/2 cup heavy whipping cream

Fresh Pumpkin Pie Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Fresh Pumpkin Pie easily:

  1. 1 Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
  2. 2 In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
  3. 3 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.

Nutrition Facts

Per Serving: 405 calories; 17.7 grams of fat; 59.6 grams of carbohydrates; 7.5 grams of protein; 115 milligrams of cholesterol; 458 milligrams of sodium.

  1. Oct 22nd 2006

    This recipe was awesome. My husband said it was fantastic. I did a couple of changes. I used a regular pumpkin like the kids get on a pumpkin patch field trip. I strained the pumpkin in chee ...

  2. Nov 1st 2005

    This is the best pumpkin pie ever!!! Do put in at least double the spices and personally I think it's sweet enough.MMmmm Mmmm Good!

  3. Nov 1st 2005

    WOW! That was sooooooo good! When I mixed everything together, it was very runny. I didn't think it would turn out, but it did! And it was great! Thanks for the great recipe! It was my first ...

  4. Oct 6th 2005

    nothing like fresh pumpkin pie. My best tip is to Microwave the fresh pumpkin by piercing it a few times with a serving fork or something long and sharp. place pumpkin in a plate because i ...

  5. May 13th 2005

    This recipe makes enough filling for TWO 9" pies. I use 2/3 cup honey and 1/3 cup Lyle's Golden Syrup which makes it sublime. It's spectacular made with FRESH ginger. Really the best pumpkin ...

  6. Dec 25th 2002

    I like that this recipe uses all natural ingredients, and tastes great! I use less honey than the recipe calls for (3/4 c) I have also made it using 1/2 c honey and 1/4 c maple syrup, and i ...

  7. Nov 24th 2002

    This is the BEST pumpkin pie I've had. If you want to "taste" the pumpkin and not have it overwhelmed this is the recipe for you. I cut the honey back to 3/4 cup and boiled the pumpkin ins ...

  8. Nov 14th 2002

    Great recipe and so glad it uses honey. I took this to my pastor's house for dinner and the whole family LOVED it. This recipe is my new standard pumpkin pie recipe. It's healthy and VERY ...

  9. Oct 29th 2002

    I have made this one several times now. It has become a holiday favorite in our family. I love the lighter taste the honey gives. It was a little scary the first time, as the unbaked fill ...