Recipes Desserts Pies Pumpkin Pie Recipes Mrs. Sigg's Fresh Pumpkin Pie 4.8 (760) 611 Reviews 87 Photos Pass the whipped cream and enjoy the looks of sheer ecstasy on everyone's face! Fresh pumpkin must be used in order for it to have the best flavor and texture. Believe me, fresh pumpkin is better than canned!! Submitted by Beth Sigworth Updated on July 14, 2022 Save Rate Print Share 87 87 87 87 87 Prep Time: 20 mins Cook Time: 1 hr Additional Time: 13 hrs 20 mins Total Time: 14 hrs 40 mins Servings: 8 Yield: 1 to 9 - inch pie Jump to Nutrition Facts Ingredients 1 sugar pumpkin 1 recipe pastry for a 9 inch single crust pie 2 eggs 1 cup packed light brown sugar 1 tablespoon all-purpose flour ½ teaspoon salt 2 ½ teaspoons pumpkin pie spice 1 (12 fluid ounce) can evaporated milk Directions Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.) In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor. Tips Pumpkin Pie Storage: Wondering if pumpkin pie needs to be refrigerated after baking? Learn how to store your pumpkin pie and why all pumpkin pie needs to be refrigerated. I Made It Print Nutrition Facts (per serving) 423 Calories 13g Fat 73g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 423 % Daily Value * Total Fat 13g 16% Saturated Fat 5g 24% Cholesterol 60mg 20% Sodium 342mg 15% Total Carbohydrate 73g 26% Dietary Fiber 3g 11% Total Sugars 38g Protein 11g 22% Vitamin C 42mg 47% Calcium 254mg 20% Iron 5mg 27% Potassium 1759mg 37% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved