Thanksgiving Pumpkin Pie (Uses Fresh Pumpkin)

I just had my first bites of this pie. WOW! I decided to try and make my own pumpkin puree this season and was looking for a recipe to try it out on. This was it! I like custard type pumpkin pies and have only had them out and about, never with my family who use canned puree or even pre-seasoned canned which never seem to get that custard consistency. This did! I will be making this for Thanksgiving for sure! I did make this in one pie pan, but I have a weird pie plate at 9.5 inches regular depth. This was a very full pie, but not over the top or anything. I will be recommending this recipe to everyone! Oh, I did make one alteration, I didn't have any cloves on hand, not sure how that happened, so that was omitted. Thanks for a KEEEPER!

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Everyone here really enjoyed the pie, and it disappeared very quickly. I used Pumpkin Puree to cook the pumpkins. My deep dish pie plate just barely fit all of the batter. I made it a day in advance so that it could sit in the fridge overnight. I am not scared of pie making anymore since your recipe was so easy and tasty. Thanks very much!

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I was happy to see a pumpkin pie recipe using fresh pumpkin :) I roasted the pumpkin instead of steaming but followed everything else in the recipe. It was my first homemade pumpkin pie and it turned out great! Thank you for posting!

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wow, i made this for thanksgiving and my husband loved it. so much that he requested it 2 days later again. i had soo much pumpkin that it was no problem. also had enough to freeze for later. thanks great pie. ps. i used pilsbury pie crust and always i get rave reviews on it.

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It was ok. Not so impressed. Im not sure if it was the fresh pumpkin i used, but my husband and i felt like it didnt have enough pumpkin flavor even though i followed the recipe exactly when it came to the pumpkin

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4 out of 5. Really not sweet enough for my taste, but the texture was sublime! Light, smooth on the tongue, mild flavor, not overly spicy. If I make this again, I will increase the sugar to a full cup. I felt like this recipe was designed to minimize calories, and frankly, I would rather cut those calories somewhere else, like skipping the wine or whatever. To each their own.

Tip for filling pie shell: Fill the last 15-20% of the batter INSIDE THE OVEN. Leave a good half inch of the pie shell unfilled. Then, using a 1/4 - 1/3 measuring cup with handle, add the remaining filling to pie shell positioned on a sheet pan with the oven shelf pushed all the way in. Be careful not to burn yourself. Work quickly to avoid loosing all your heat. This allows you to fill the pie to the brim without sloshing and spilling over that comes with moving the filled shell.

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Used 2 cups hemp milk instead of the evap and skim milk, made a maple walnut crust, and it was wonderful! Our new traditional recipe! Thank you!

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I started making and freezing my own pumpkin puree this year and then I looked for the perfect recipe. This was the first I tried and I won't search anymore. This is it! It's wonderful, creamy, and better than any pumpkin from a can recipe. I did end up making two shallow pies instead of one deep one and they were almost over-flowing with the custard. I left out the ginger (didn't have any) and the cloves (just a personal preference). The cinnamon and nutmeg were flavorful enough! My husband loves pumpkin pie, so I'll be making this again for the holidays, I'm sure.

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All I gotta say is "WOW!!" I've NEVER had fresh pumpkin pie before and this was WONDERFUL!! It's a little stringy because it was hard to puree our fresh pumpkin (blender's old and we don't have a food processor), but still delicious! My husband used a pre-made graham cracker crust instead. Usually, I never eat the crust to this type of pie, but this time I did! He also used two cups of "Half 'n Half" instead of the evaporated milk with regular milk. He topped it with little rosets of Cool Whip. Put it this way.. it's BETTER than ANY store brand! Then again, fresher's always better. Thanks for the recipe! :)

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I thought the pie was delicious. I subbed the cloves for allspice and the flavor was not overwhelming but good. I usually like my desserts a little less sweet, but eating this cold with a dollop of whipped cream added the perfect touch.

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Wow! I followed this recipe to a "t" and let it chill overnight. The ginger was so subtle and the perfect addition. I was afraid the different texture that others had mentioned might be a turnoff - but this pumpkin pie was a huge hit. My entire family asked that this be a new Thanksgiving tradition (and my momma knows how to bake a mean pie!) Thanks HF, for making pumpkin pie something I now crave!

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The flavor was wonderful, but the texture was offputting. Perhaps I am partial to the good ol' rib sticking pumpkin pies; but, on the other hand, the recipe description stated that it was very different. This was really fun to make rather than dumping it out of a can. Thank you for posting :) UPDATED: I think that since I love pumpkin pie, I wasn't giving it enough chill time. Let it sit in the frige a day before you eat and OMG it's so amazing!!!!!!

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My husband said this was the best pumpkin pie he has ever had and he is quite the critic!! I'm not a huge pumpkin pie eater but really did like this better than the canned versions. I did use 2% milk and evaporated whole milk because that's what I had on hand. This is a keeper!! Thanks!

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I found this recipe to be exactly what I was expecting in a scratch p.p., creamy texture, with a rich and spicy taste. The only variation I made was to split the pumpkin in half, seed, pierce a few times then roast the pumpkin until tender. This helps to get the excess moisture out without straining and the roasted flavour is wonderful. The recipe goes into my Canadian Thanksgiving File for good!

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Absolutely delicious! I used a animal cracker crust as I was trying to get rid of them. We used a pumpkin from our garden. It was so moist and light.

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This is different indeed. Lighter and fluffier than traditional pumpkin pie. It'll take a little getting used to, but still delicious. Not sure why we have to make excess batter instead of paring down the ingredients to begin with, but I poured the excess into a pyrex and baked next to the pie. I also topped it off with crumbled toffee per another recipe I found on the net. That was delicious.

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Thank you thank you ! Fabulous... love the custard! Followed recipe exactly - timing perfect. I used a traditional deep dish pie pan and it filled to brim andI microwaved the pumpkin vs steaming. Your fresh recipe is waaay better than using canned and soooo easy and much healthier!

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My mom purchased a small "Pie" pumpkin for my 3 year old as she loves "PONKENS" :) After she broke the stem off of it I did not want it to go to waste so Me, my 3 yo daughter, and my friends daughter 9yo, together put this wonderful pie together! It came out perfect! I had enough mix for 2 pies. The 9yo is going to surprise her mom with the extra one. Will post the moms review!! The children had a blast! I really enjoyed doing this with them as well. Thanks for the recipie Heather!

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Judging from the picture it looks like "Pumpkin Chiffon Pie". I could be wrong though.

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This recipe would be more appropriately titled "pumpkin custard". Perhaps if the 1/2c milk were left out, the consistancy would be firmer and more pleasing. Expect more than a cup of spare batter.

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