Pumpkin Pie Made with Fresh Pumpkin

I first made this when my daughter was in the first grade and in a Laura Ingalls Wilder study group. So fun and it tastes much better than pie made with canned pumpkin.


I small fresh pie pumpkin, about 7 inches in width. (You’ll need 1 ¾ cups finished pumpkin)

3 eggs, beaten well with a fork

3/4 cup sugar

1/2 teaspoon salt

1 ½ teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon nutmeg

¼ teaspoon allspice

¼ teaspoon ground cloves

(May substitute one tablespoon pumpkin pie spice for the above spices)

One 12-ounce can evaporated milk

One 9-ounce “two extra serving” prepared graham cracker pie crust


Cut pumpkin in half from top to bottom. Remove seeds and place cut side down in a shallow pan. Pour in ¼ inch of water. Bake covered in foil at 350 degrees for 45-60 minutes, until fork tender. Set aside to cool.

Scoop out pumpkin flesh and mash well in a small bowl. Measure out 1 ¾ cups and place in a medium bowl. (You may freeze the rest of the cooled pumpkin in a freezer bag or a freezer container for up to six months.)

With a hand mixer on medium speed, add in eggs, sugar, salt, and spices. Mix well and then carefully stir in milk until well blended.

Pour into pie shell and bake at 350°F for 50-60 minutes or until a knife inserted in the center comes out clean. Cool and serve with fresh whipped cream.

NOTE: If you have any extra filling, place in an oiled custard cup and bake for 20-25 minutes.

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