This pie recipe has been in our family since Yiayia Helen began making it many Thanksgivings ago! She loved baking pies, in fact the was her specialty. She taught me how to use a fresh pumpkin, cut it up and cook it for the pies. Once you have tried fresh pumpkin pie, you’ll never turn back. The reaction we get from our friends and family over this pie recipe is unbelievably positively and mouth-watering. To make this pie from a fresh pumpkin , go to Cooking Techniques: Roasting Pumpkins. Libby inspired us to create this recipe, using fresh pumpkin instead of canned. But if you’re in a pinch, canned can be substituted, recipe for Libby’s appears here. When you purchase canned pumpkin pie look for the plain pumpkin filling without spices. I buy the organic pumpkin filling. Once, you have tried your hand on roasting your own pumpkin, you can make so many dishes from the pulp. Add your fresh pumpkin to breads, soups, risotto, sauces for pasta and the ideas are endless.

Our Favorite Family Pumpkin Pie

This homemade fresh pumpkin pie cannot be replaced by any store-bought. Light and airy it has the true taste a pumpkin can deliver in a pie.

Course Dessert

Cuisine American

Author Mary Papoulias-Platis

Ingredients

2 eggs, beaten
1 1/2 cups fresh pumpkin puree or organic canned
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 12 oz. can evaporated milk
1 unbaked pastry pie shell recipe, see below or purchased

Instructions

Preheat oven to 425 degrees.
Mix sugar, salt, cinnamon, ginger and cloves together in a small bowl.
Beat eggs in a large bowl.
Add pumpkin puree and mix well.
Stir in sugar mixture.
Slowly pour evaporated milk into puree. Stir gently.
Pour puree into pie shell.
Place pie on cookie sheet and place in bottom third of oven.
Bake for 15 minutes at 425 degrees.
Reduce heat to 350 degrees, bake for 45 minutes.
Check for doneness by inserting a knife, and it comes out clean.
Place on cooling rack to cool.

Recipe Notes

Makes: 1 pie (can be doubled) This can be placed in the freezer before baking and bake one day before your event and refrigerated.

Our Favorite Pie Crust

This is my all-time favorite pie crust from Bon-Appetit. Light and feathery for that perfect pumpkin pie.

Course Baking

Cuisine All-American

Keyword pie, pumpkin

Servings 2

Author Courtesy of Bon-Appetit

Ingredients

Makes enough for one double crust pie.
2 1/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup chilled unsalted butter, ( 1 1/2 sticks)
1 tablespoon fresh lemon juice
6 tablespoons ice water

Instructions

Mix flour, sugar and salt in processor.
Cut in butter, using off / on turns, until mixture resembles coarse meal.
Blend in lemon juice. Blend in enough water by tablespoons until dough forms moist clumps. Gather dough into 2 balls, flatten into disks.
Wrap in plastic and refrigerate for one hour. (Can be made 3 days ahead. Let dough soften slightly at room temperature before rolling)

Fresh! Just out of the oven. Let it cool on a cooking rack before cutting.