Fresh Pumpkin Pie Recipe

Name: Fresh Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Crust:; 1/3 Cup Butter-Flavored Crisco; 3 Tablespoons Cold Water; 1/2Teaspoon salt; 1 Cup All-Purpose Flour; Pie Filling:; Sugar Pumpkin (to make 2-1/2 cups puree); 2 eggs; 2/3 cup evaporated milk; 2/3 cup packed light brown sugar; 1/4 teaspoon salt; 1/4 teaspoon ginger; 1/4 teaspoon nutmeg (freshly ground); 1 teaspoon cinnamon (freshly ground); pinch cloves

Servings: persons

Crust:
1/3 Cup Butter-Flavored Crisco
3 Tablespoons Cold Water
1/2Teaspoon salt
1 Cup All-Purpose Flour
Pie Filling:
Sugar Pumpkin (to make 2-1/2 cups puree)
2 eggs
2/3 cup evaporated milk
2/3 cup packed light brown sugar
1/4 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg (freshly ground)
1 teaspoon cinnamon (freshly ground)
pinch cloves

1
Crust:
2
Cut Crisco into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added, if necessary.) Gather pastry into ball; shape into flattened round on lightly floured cloth covered board. Roll pastry two-inches larger than inverted 9-inch pie plate. Fold pastry into quarters; place in plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim edge of pastry one-inch from rim of plate. Fold and flute edges.
3
Pie:
4
Preheat oven to 375a.
5
1. Cut pumpkin in pieces and remove seeds. Boil until tender (like you would potatoes). Drain and cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Firmly pack pumpkin when measuring, being sure to drain off excess liquid.
6
2. In a large bowl, slightly beat eggs and add evaporated milk. Add brown sugar, salt, ginger, nutmeg, cinnamon and pumpkin puree. Stir well after each addition.
7
3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
8
4. Bake 375 degrees for 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.
9
5. Cool pie, and refrigerate overnight for best flavor.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Crust:, 1/3 Cup Butter-Flavored Crisco, 3 Tablespoons Cold Water, 1/2Teaspoon salt, and more.

Yes, Fresh Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Pumpkin Pie

How did you like this recipe?

Frequently Asked Questions