Thanksgiving Pumpkin Pie (Uses Fresh Pumpkin)

Name: Thanksgiving Pumpkin Pie (Uses Fresh Pumpkin)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unbaked 9-inch deep dish pie pastry (9-10-inch); 2 cups freshly cooked pumpkin, seeded, peeled, mashed; 3/4 cup granulated sugar; 1/4 teaspoon salt; 1 1/4 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 3 large eggs, beaten lightly; 1 (12 ounce) can evaporated skim milk; 1/2 cup skim milk

Servings: persons

1 unbaked 9-inch deep dish pie pastry (9-10-inch)
2 cups freshly cooked pumpkin, seeded, peeled, mashed
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3 large eggs, beaten lightly
1 (12 ounce) can evaporated skim milk
1/2 cup skim milk

1
(To make your own freshly cooked pumpkin, quarter 1-2 small pie pumpkins, de-stem, seed and de-string them. Then steam them in a steamer over boiling water until very tender--the skin will peel right off. Then mash them using a stick blender or a food processor-hand mashing will somtimes produce lumps/strings so unless you like that, go for the stick blender/processor).
2
Preheat oven to 400u00b0F and have ready a pie shield and a large rimmed cookie sheet.
3
Line a DEEP DISH glass pie plate with the pie pastry round, fluting the edges decoratively as desired.
4
Combine in order the pumpkin, sugar, salt, cinnamon, ginger, nutmeg, and cloves.
5
Lightly beat eggs together with both milks, then add to the pumpkin mixture, stirring well to combine--it will be rather thin.
6
Pour as much filling as you can into unbaked pie pastry and bake at 400u00b0F for 50 minutes (or until knife inserted halfway between center and edge comes out without any goo on it). If there is any extra filling use to fill a smaller mini pie plate or discard.
7
NOTE: Set cookie sheet on the rack below the rack you are setting your pie plate on in order to catch any drips.
8
If the pie edges start overbrowning, place a pie shield or a ring of foil over the edges--this will be needed or not depending on the type of pastry you use.
9
Pie should be served chilled and should be stored in the refrigerator.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 unbaked 9-inch deep dish pie pastry (9-10-inch), 2 cups freshly cooked pumpkin, seeded, peeled, mashed, 3/4 cup granulated sugar, 1/4 teaspoon salt, and more.

Yes, Thanksgiving Pumpkin Pie (Uses Fresh Pumpkin) 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.

That's it — enjoy your meal!