Fresh Pumpkin Pie

Fresh Pumpkin Pie

Ever since the first time I used a fresh pumpkin, I’ve much preferred that over canned pumpkin.  I have not yet come across a pumpkin recipe that I wasn’t able to use the fresh pumpkin in lieu of canned.  This pie turned out beautifully and cooked perfectly.  I used whole wheat flour and coconut oil to make the crust.


pastry for 1-crust pie shell
1 small fresh pumpkin, mashed to equal 1¾ cup
½ tsp salt
1¾ cup milk
2 large eggs
⅔ cup brown sugar
2 TBS sugar
1¼ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp cloves


rolling pin
pie plate
large sauce pan
food processor
large bowl
measuring cups/spoons


Cut the pumpkin half.

Scoop out the seeds.

Place in saucepan and cover with water.

Boil until fork-tender – about 30 minutes.

Let cool.

Scoop the pumpkin out of the shell.  Process in food processor until smooth.  (If you don’t have a food processor, you can use a potato masher.)

Prepare pie shell.  Place in pie plate.

Preheat oven to 425° degrees F.


Mix all ingredients in a bowl and whisk until well mixed.

Pour into pastry lined pie plate.

Bake at 425° degrees F for 45 to 55 minutes, or until a knife inserted in center comes out clean.

Serve slightly warm or cold.  This is really good topped with fresh whipped cream.


8 servings

Very high in vitamin A NUTRITION FACTS:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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