Pumpkin Pie, Using Milk and Fresh Pumpkin

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

This is my alteration of a Better Home and Gardens recipe. I use this recipe because it calls for milk instead of evaporated milk, and I made a few small changes like using fresh puree instead of canned, more vanilla and added ginger. Because of the fresh puree it takes longer to bake.

Ingredients Nutrition


  1. Prepare and roll pastry for single-crust pie.
  2. Line a 9" pie plate with pastry.
  3. Trim; crimp edge as desired.
  4. In a large bowl stir together eggs, pumpkin, and half-and-half.
  5. Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
  6. Pour pumpkin mixture into pastry-lined pie plate.
  7. To prevent over browning, cover edge of pie with foil.
  8. Bake in 375 F oven for 25 minutes.
  9. Remove foil.
  10. Bake for 40 minutes more or until a knife inserted near the center comes out clean.
  11. Cool on a wire rack.
  12. Cover and refrigerate within 2 hours.
  13. For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.


Most Helpful

This pumpkin pie is to die for. The best pumpkin pie I have ever made. I did not use fresh pumpkin...I substituted libby's canned. I used 2% milk... and made the pie exactly as instructed other than the above. I love the use of ginger in the pie- many pumpkin pies call for clove and this did not which I believe is the secret to an amazing pumpkin pie.

jenstock74 November 26, 2008

I can't believe I forgot to rate this recipe!!! I made this pie for my Christmas dinner, it was a hit!! I used milk, which worked well with less calories than cream. I used 1 tbsp of a pre mixed pumpkin pie spice, in place of the other spices. The flavor was perfect!! It took a little longer in my oven (about 1 hr 20 mins total). I love that I used all natural and organic ingredients, and everyone loved it. There were no complaints that it was too "healthy" tasting. I will be using this recipe from now on. Thanks :D

jake ryley'smommy February 13, 2008

Just had rave reviews on this recipe that I modified a little : I had to use defrosted pumpkin. I added 2 tsp of flour and a little less sugar. Used half and half. For some reason it rose too much and I had to puncture it to let it cook 5 minutes more. I have a "piano" oven. It was FABULOUS and even converted my husband who has never liked pumpkin pie!!! Thank you!!

Nicole Q. November 19, 2016

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