Pumpkin Pie, Using Milk and Fresh Pumpkin

READY IN: 1hr 25mins
Recipe by tasb395

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.

Top Review by jenstock74

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.

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.

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