Originally published 2007
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.
UPDATE: 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