Fresh Pumpkin Pie




  • 2 cups fresh cooked pumpkin
  • ¾ cup sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 3 eggs
  • 2/3 cup evaporated milk (1 5.3 ounce can)
  • ½ cup milk Pastry for single-crust pie

No-Fail Pie Crust (for single crust pie):

  • 1 ¼ cups flour
  • ½ teaspoon salt
  • 1/3 cup shortening
  • 3-4 tablespoons cold water



  1. To prepare pumpkin, wash, cut and remove seeds from one medium pie-pumpkin (about 5 pound pumpkin). Bake pumpkin in 350° oven for approximately 45 minutes. Cool then remove skin. Mash pumpkin, drain excess liquid that may form. Combine pumpkin puree with sugar, cinnamon, ginger, nutmeg and ½ teaspoon salt. Add eggs. With fork, lightly beat eggs into pumpkin mixture. Add evaporated milk and milk. Mix well. Pour pumpkin mixture into unbaked pastry crust. Cover edges of pie with foil. Bake at 375° for 25 minutes. Remove foil and continue baking 25 to 30 minutes more or until knife inserted in center comes out clean. Cool. Serve topped with whipped cream.

No-Fail Pie Crust:

  1. In mixing bowl, stir together flour and salt. Cut in shortening till pieces are small, fine and uniform in size. Sprinkle water, tablespoon at a time into flour mixture. With fork, mix just until blended. Repeat until all water is blended and dough forms. Form dough into ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming circle about 12 inches round. Fold dough in half and lift into pie plate. Unfold being careful not to tear or stretch dough. Trim pastry about ½ inch wider than edge of pie plate. Fold pastry under and flute edges. Use extra dough trimmings to cut decorative shapes if desired.