Fresh Pumpkin Pie

Fresh Pumpkin Pie

Remember that cute little sugar pumpkin I picked up at my visit to Schnorr Farm? Well today, it left my living room as a decoration and became a pie!!



I am going to give you a challenge, ready?! This year for Thanksgiving make a pumpkin pie with a fresh pumpkin! If you have never done this before you will be amazed at how easy it is. Pick up a sugar or pie pumpkin at the grocery store, cut it in half, take out the seeds and roast it at 400 degrees for about 50 minutes or until fork tender.



When it is cooled spoon the pumpkin meat out from the skin and puree in a food processor.



That’s it! No excuses, try it out this year and you will love it, and I guarantee people will ask you how you made such a stellar pie.

The recipe I use for my pumpkin pie is an old favorite, found on a certain can of pumpkin that we all know. I have tried several different recipes over the years but I always come back to this one because it is simple and delicious.



My pie crust recipe is from my Grandma of course. She made the best pies ever. Period. I inherited her box of recipes after she passed away and it is one of my most treasured possessions. I love seeing her handwriting and personal notes on them; makes me feel like she is still with me.



Here is a photo of her and me at my wedding. She was so happy that day! She really liked that guy I married, go figure.



Anyway, back to pies. Please let me know if you try out the fresh pumpkin for your pie this year. And by the way, my little sugar pumpkin yielded 5 cups of beautiful puree. I am planning to use the rest of it for a special recipe from my Grandma’s box that I will share later this week.




Fresh Pumpkin Pie


  • 3/4 cup sugar
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 eggs
  • 2 cups pumpkin, freshly roasted and pureed
  • 1 can (12 fl oz) evaporated milk
  • 1 unbaked 9 inch pie shell


  1. Beat eggs in a large bowl.

  2. Add sugar, salt, cinnamon, ginger and cloves, mix well.

  3. Stir in pumpkin, then gradually add evaporated milk.  Combine well.

  4. Pour mixture into pie shell.

  5. Bake in 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake an additional 40-45 minutes or until knife inserted in center comes out clean. Cool for 2 hours. Top with freshly whipped cream and serve immediately or refrigerate.

5 from 1 vote

Grandma's Pie Crust

My Grandma's recipe does call for shortening which she always used. I'm not a fan, so I have adjusted this recipe to use butter. My sister has experimented with bacon fat and that was mighty delicious, although I still tend to choose butter. This recipe makes one 9 inch pie crust.


  • 1 cup flour
  • 1/2 tsp sea salt
  • 1/3 cup butter, unsalted
  • 3-4 tbsp water, very cold


  1. Sift flour and salt.

  2. Add butter, mix with a pastry cutter until the size of small peas. 

  3. Sprinkle 1 tablespoon of cold water at a time and gently toss with a fork.  When moistened, roll into a ball. 

  4. On a lightly floured surface, roll out dough to form a 12 inch circle. Wrap pastry around rolling pin and unwrap over pie dish. Fold up sides of pastry to make a scalloped edge.

  5. If you need to bake the pie shell, prick the bottom and sides with a fork. Bake in a 450 degree oven for 10-12 minutes until golden brown.



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