a recipe for pumpkin pie made using farm-fresh pumpkins. It is best to serve food just warm and to top each plate with freshly whipped cream. Any dish that calls for canned pumpkin can be made with the leftover pumpkin purée.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 35 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 medium sugar pumpkin
- 1 tablespoon vegetable oil
- 1 recipe pastry for a 9 inch single crust pie
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 4 eggs, lightly beaten
- 1 cup honey, warmed slightly
- ½ cup milk
- ½ cup heavy whipping cream
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with lightly oiled foil.
- Cut pumpkin in half; remove seeds. Lightly oil the cut surface. Place cut-side down on the prepared pan.
- Bake in the preheated oven until flesh is fork-tender, about 45 minutes. Cool until just warm.
- Increase oven temperature to 400 degrees F ( 205 degrees C).
- Scrape out pumpkin flesh. Mash flesh by hand in a bowl or purée in small batches in a blender.
- Blend together 2 cups pumpkin purée, spices, and salt in a large bowl. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
- 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.
Nutrition Facts
| Calories | 405 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 7 g |
| Sodium | 458 mg |
| Sugars | 39 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I cheat and use half & half, and butternut squash instead of pumpkin! Much better!
For the first time this year we bough Fairytale Pumpkins. The pumpkins have several large ribs and a blueish hue to the color. They taste great. Will buy them next year. Also cut out the whipping cream and used condensed milk.
Made a few of my own tweaks. It came out awesome!
Everybody loved it! Thank you
This is so tasty! My mom always told me that canned pumpkin was easier and tasted just as good in pie as fresh pumpkin… until she tried this pie. Now I make it every year for thanksgiving!
When we can find pie pumpkins this is the go-to recipe. This pie is a little more work but so worth the effort. My 13 year old granddaughter who loves to cook was able to pull this off with minimal supervision. The texture and bite is spot on with the right firmness to the custard and well balanced but not overpowering seasonings. The nice thing about the recipe is that it is not overly sweet and the pumpkin flavor actually rises on the palate. Highly recommended.
Came out perfect. I wouldn’t change a thing
Hands down best pumpkin pie recipe out there! Only prob this year I bake fit at 350 by accident! Praying it still perfect!
I used two frozen pie shells and it came out delicious, this recipe made two pumpkin pies.
I love this recipe!! I’ve been using it for 7 years now and my family loves it. Fairytale pumpkins are the best for this recipe (they are the light orange pumpkins).
I followed the recipe with the same ingredients as called for. I followed an online advice on how to cook the pumpkin which was cutting in half placed face down on parchment lined cookie sheet. When the pumpkin is done purée in a blender or processor then put the pumpkin in a strainer to allow the liquids to drain. I’m not sure if all that was necessary, but the pie came out great. I had enough for another 5 inch pie.
Not good. The recipe calls for honey instead of sugar and unfortunately the result is a pie that doesn’t quite taste right.
Fresh pumpkins + honey = delicious pumpkin pie! I had trouble finding a recipe that didn’t call for canned pumpkin. Found this one and gave it try – came out fantastic. Have made it every year for Thanksgiving the past 4 years, everyone loves it.
The honey flavor was overpowering. We might try again with half the honey, or we may just pass on this one.
Steaming pumpkin is the way to go. keeps flavor the best.
Best ever. I used fresh ginger. It was awesome. Making it again now.
Turned out great! Used condensed milk instead of evaporated, and reduced sugar to 1/2 cup.
This is my “go to” pumpkin pie recipe. It’s perfect for homesteaders who have produced their own ingredients or folks who like to source local organic ingredients. ????
I used pumpkin pie spice and Greek yogurt for the dairy. The filling was a bit lumpy, so I used my immersion blender to smooth it, and that gave the filling a nice fluffy texture.
Wasn’t the best pumpkin pie, but it was sure good. It was a little bit more “wet” as usual, but it was still perfect.
I made it with coconut sugar instead of honey. It was good! I had to bake it a lot longer than it said.