Using horseradish dressing, creamy mayonnaise, and a bag of premade coleslaw mix, you can easily construct a conventional coleslaw recipe.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 13 hrs 20 mins |
| Total Time: | 14 hrs 40 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 sugar pumpkin
- 1 recipe pastry for a 9 inch single crust pie
- 2 eggs
- 1 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 2 ½ teaspoons pumpkin pie spice
- 1 (12 fluid ounce) can evaporated milk
Instructions
- Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or 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. Increase oven temperature to 450 degrees F (230 degrees C.)
- In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
- Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
- Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
- Wondering if pumpkin pie needs to be refrigerated after baking? Learn how to store your pumpkin pie and why all
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Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 5 g |
| Sodium | 342 mg |
| Sugars | 38 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This pie is amazing and I have made it for Thanksgiving for a few years now! Once you have pie made fresh from a pumpkin, you cannot go back to canned puree ever again. The flavor and texture is on point, and although you may be excited to dig in upon making the pie—it really is best to let it refrigerate overnight for the BEST flavor possible. Will always use this recipe!
I’ve been making this recipe for years and absolutely love it. I find it great as is; however, its a little nicer if you bump up the pumpkin spice to a tablespoon. Great pie! My family loves it.
I loved this recipe. I was concerned about the initial consistency the first time. I put everything in a blender the second time I made it, and it baked fluffier. My pumpkin was watery after draining so I added a tablespoon of flour and took off an 1/8 cup of condensed milk, added 10 mins. Perfect!
Great recipe for using those fresh garden pumpkins! I prebaked the crust for 5 minutes to help make sure the bottom center would be cooked through, if you like a pie that is more dense I would use 3/4 can evaporated milk.
Excellent! Could not improve on anything. My family raved!
This is such a cook friendly recipe and is truly delicious. I made no alterations and followed the recipe to a T. This was my first “fresh pumpkin pie” and I will be making this one for family at Thanksgiving. Thank you Mrs. Siggs.
This is the only pumpkin pie
I love fresh pumpkin pies vs canned pumpkin. The baked pumpkin creamed up great in the blender with the milk. Two things that could be better. 1) less pumpkin pie spice – maybe 1 ½ tsp. 2) It came out like pudding, yummy creamy pudding. It needs 2-3 T of tapioca flour or something else to stiffen it up. I will make it again with the above adjustments.
I have food allergies, so had to substitute a few items (coconut sugar instead of brown, nut milk instead of canned, and I had to home-make the crust) but it was the BEST PUMPKIN PIE I’ve had in YEARS!!! I’ll keep this recipe and make it again!
I’ve made this pie several times and its always been a huge success. Followed the directions and didn’t change anything. Never had a bad critique.
I had made two pies; one using the ingredients/directions of “major brand” canned pumpkin, the other using fresh pumpkin and this recipe. My family, hands down, preferred this one. The only reason I’m giving four, vs. 5 stars, is that they all said they could taste the brown sugar (not that that was a bad thing, they said), Each agreed that, perhaps next time, use 3/4 c instead of the one cup of brown sugar. Now, also, I can’t say for sure what kind of pumpkin I had used, to make the puree. I don’t know much about the subtleties of cooking pumpkins vs sugar pumpkins or halloween ones. I will DEFINITELY use this recipe again, and will look into the differences in pumpkins .
Been making this one for years now and it is always wonderful! I just use a little more spice..almost a TBSP of pumpkin pie spice plus a shake of nutmeg and clove 🙂 I always have to bake it a few extra minutes. It is so dang good, and I’ve yet to have someone try it that didn’t rave about it.
I have made this for Thanksgiving several times & there is never any left over. Everyone loves it!
I didn’t work super hard to get the pumpkin pureed super fine, but it still turned out well! Next time I would try harder on the pureeing. One small sugar pumpkin made just enough for one pie.
Fresh pumpkin makes a difference! everyone loved this pie. Thanks for sharing.
Excellent and easy recipe with simple ingredients. I misread how much evaporated milk to use and only used 1 cup, but it was the perfect amount. I also added a little extra pumpkin puree (about 1/4 cup extra) because it seemed watery and used about 1 tbsp of pumpkin pie spice. I mixed the dry ingredients together first, then added to the eggs, then added the wet ingredients, mixing after each addition. Consistency and texture was great, but I think next time I’ll mix less because I got some bubbles. Could have used slightly more sugar to make it more sweet, but nothing a little extra whipped cream couldn’t solve when served.
I have made this many times and people always say it’s the best pumpkin pie they’ve ever had. One small aside though-I just put one of these pies in the oven. I used a store bought deep dish pie crust and still have about a cup of filling left over. No worries, I’ll use it for pumpkin bread. Just know that this makes enough filling for a much larger than standard or even deep dish pie.
Very good! Followed directions. Next time maybe increase spice 1/2 tsp. Just me. Keep in mind it’s always better the next day.
Not a fan of pumpkin but had 1 sugar pumpkin that survived the carving so made this. It was absolutely delicious, very silky smooth. I made home made whipped cream to go with it…Awesome!!! Changed my mind on pumpkin
works great
This is my go to pumpkin pie recipe every year. So easy to make and my family loves it. As a personal preference and for extra flavor, I always double the spices. Fresh pumpkin for the win, so yummy!