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Fresh Pumpkin Pie

Fresh Pumpkin Pie
No holiday table is complete without pumkin pie. Make yours extra special by using fresh roasted pumpkin. 



  • 1 2 to 3 pound pie pumpkin, roasted and prepared yielding 2 cups (see instructions below)

  • 1 cup evaporated milk

  • 2 eggs beaten

  • 1 teaspoon vanilla extract

  • 3/4 cup brown sugar

  • 1 teaspoon cinnamon ground

  • 1/2 teaspoon ginger ground

  • 1/4 teaspoon nutmeg or allspice

  • 1/8 teaspoon cloves ground

  • 1/2 teaspoon Kosher salt

  • 1 9' frozen pie shell (or a gluten-free pie shell), prebaked for 10 minutes in a 350° oven.


  1. To roast pumpkin: preheat oven to 375° F. Cut pumpkin in half, scoop out seeds and place pumpkin cut side down on a baking sheet. Roast for 45-70 minutes, or until flesh is soft. Remove from oven and let cool. Seeds can be soaked in water, drained and roasted on a rimmed baking sheet with a little olive oil and Kosher salt for a delicious snack!
  2. Scoop flesh into a medium sized bowl and discard skin. Measure out 2 cups of pumpkin and set aside remainder to use in another recipe. Pumpkin can be prepared ahead of time, covered and refrigerated for up to 3 days.
  3. Lower oven to 350° F. In a large mixing bowl, combine 2 cups of prepared pumpkin, milk, eggs and vanilla extract. Mix thoroughly with a whisk, mixer or immersion blender. Add brown sugar, spices and salt and blend until smooth. Pour filling into pre-baked pie shell. Place on a rimmed baking sheet in the middle of the oven.
  4. Bake for 45 minutes, or until filling is set, and just slightly jiggly in the middle.
  5. Let pie cool on a baking rack for an hour, then place in the refrigerator until time to serve.
  6. Serve with a dollop of fresh whipped cream.
Baked Dessert Fall Holiday