Pumpkin Pie

Every year, my husband starts to ask for this as soon as the pie pumpkins come to the produce stand, so I adapted their recipe to include fresh pumpkin. I adore cooking with fresh ingredients in season! Last year, I used an heirloom pumpkin called a “candy roaster” and it was HEAVENLY! Definitely ask for it at your local produce stand.

So how do you make a pumpkin pie from an actual pumpkin? I’ve seen a lot of pie recipes using canned pumpkin, and you could here too, but here’s one with fresh pumpkin!

1 unbaked single pie crust*
1/2 cu sugar
1/3 maple syrup
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
2 lg eggs
1 cu evaporated milk
1 (15oz) can pumpkin or 2 cu cooked, mashed pumpkin**

Place pie crust in a 9-inch pie plate, coated with cooking spray. Beat sugar and next 5 ingredients at medium speed until well-blended. Add milk and pumpkin. Beat well. Pour into prepared crust. Bake at 425 for 10 minutes. Reduce heat to 350. (Do not remove pie from oven) Bake an additional 50 minutes or until set. Cool on a wire rack.

Want a home-made pie crust look without all that work?

Don’t worry if you don’t know how to make a pie crust! I love Pillsbury refrigerated roll out pie crust. You can use your own decorative pie dish and decorate it any way you want. The easiest way to decorate the crust edge is to fold the extra under, and press a fork around the rim.

How to cook with fresh pumpkin:

This is super easy, and, in my opinion, always tastes better than canned pumpkin. You can use it in any recipe that calls for canned pumpkin.

  • Cut a medium sized pie pumpkin in half sideways (not up-and-down) Scoop out the seeds and stringy pulp.


  • Place the halves open-side down on a baking sheet
  • Bake at 350 for about 45 minutes or until the “meat is easily scraped out and mashed


  • Scrape the pumpkin out with a spoon into a bowl, then mash with a potato masher. If you need a super fine texture, such as for soup, blend in a food processor.



Candy Roaster Pumpkin SquashUPDATE: I stopped by my local produce stand, Jim’s Produce in Deep Gap, NC, where Jim insisted that I use an heirloom variety of pumpkin called Candy Roaster. This pumpkin is  game changer! When I took it out of the oven, my house was immediately filled with a rich, buttery aroma. The candy roaster pumpkin took the pie to a completely new level of deliciousness.

Originally published on October 5, 2007

17 Thoughts to “Pumpkin Maple Pie with Fresh Pumpkin”

  1. I originally misspelled the word as “Pumkin.” It should have been “punkin” Sorry.

  2. Jen

    This looks delicious! May I share your recipe at Mommy, What’s for Dinner?

  3. randi---i have to say

    The picture of your kids with the pumpkins is so cute!

  4. Shrijnana

    Thanks for the recipe. It looks easy and delicious.

  5. Misty

    Who doesn’t love a great pumpkin recipe??? Thank you, this sounds wonderful!

  6. Melissa

    Thanks for sharing this yummy recipe! We go to a pumpkin patch every year, so maybe I’ll try using fresh pumpkin in my pies. Do you ever freeze it? Not sure if that would work well.

    On another note, my 4-yr old was looking at the picture of your girls at with their pumpkins, and she kept telling me that your girls were her friends. I didn’t understand what she meant, but then she said, “Look, she has a Cubbie vest on!” I guess all fellow Cubbies are friends to her! 🙂

  7. Sarah @ Real Life

    Yay! Cubbies!!

  8. Magi

    The recipe looks really good. I was just curious about the maple though. Is it missing from the ingredients?


  9. Sarah @ Real Life

    It just says “syrup.” I should change it to “maple syrup.”

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  13. I hadn’t realized the pumpkin puree was that easy! I’m going to have to try this out this month for desserts!

  14. Yummo! Love Pumpkin Pie and this recipe sounds delish. 🙂

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