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    You are in: Home / Recipes / Pumpkin Pie, Using Milk and Fresh Pumpkin Recipe
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    Pumpkin Pie, Using Milk and Fresh Pumpkin

    Pumpkin Pie, Using Milk and Fresh Pumpkin. Photo by SandwichQueen

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    tasb's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 26, 2008

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2014


      This was okay. I really loved the consistency, but as far as the taste, I think I like my pie a bit sweeter, so I would probably add a bit more sugar. I also didn't care much for the ginger taste, so I think next time I would just use the normal clove instead. I will probably make this again though using those changes.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Pumpkin Pie, Using Milk and Fresh Pumpkin

    Serving Size: 1 (92 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 232.1
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 2.9 g
    Cholesterol 49.3 mg
    Sodium 216.0 mg
    Total Carbohydrate 32.6 g
    Dietary Fiber 0.6 g
    Sugars 19.3 g
    Protein 3.6 g

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