Pumpkin Pie, Using Milk and Fresh Pumpkin

"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."
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Emily R. photo by Emily R.
photo by charybar photo by charybar
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
Ready In:
1hr 25mins




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

Questions & Replies

  1. How long do I cook the pie if I have a prepared pie crust?
  2. I used roasted knucklehead pumpkin puree and added ingredients baked and it came out really light. Do you think it's bc I used clear vanilla and white sugar?
  3. I have a recipe from my mother in law, and we all love it,she has passed, and the recipe has is hard to read, but here is what I can read ,the oly thing is amount of milk it takes,it has 4 cups of pumpkim,4 cups sugar 4 tBsp corn starch,4 Tbsp cinnmon,4 Tbsp butter 8 eggs ,can some help me with amount of milk,it does say you can use half evaporate Mike if want.
  4. Is there a trick to preventing the pie from cracking? This is my first try making pumpkin pie from fresh pumpkin and it tastes great! But it cracked. There are so many pretty pictures here, I'm hoping someone can share that secret.
  5. hey i love this recipe ut there is not as many spices as a pumpkin pie should have ?


  1. 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.
  2. 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
  3. Awesome! It was hard to find a recipe for fresh puree and milk, but I'm so glad it did! I was kind of nervous about this recipe but it turned out great. I used fresh butternut squash puree (we grow our own squash and they're super sweet) from oven-baked squash, skim milk, upped the cinnamon to 1 tsp, and added a couple big dashes of cardamom. I also used brown sugar and reduced it to 1/2 cup as my family does not like overly sweet desserts, and because the squash was so sweet already. I did blind bake the crust with an egg wash as well, just to make sure it didn't get soggy, although I don't think it was completely necessary. It got great reviews from the family, and I'll definitely be saving this recipe.
  4. I made this recipe with a can of pumpkin purée instead of fresh puréed pumpkin. I also didn’t have all spice so used about ~1/8 tsp. of cloves instead. Here is what my MIL in her late seventies texted me. “Camilla best pumkin pie I ever had delicious. I can honestly saw best pumkin pie I have tasted you can our official pumkin pie maker”. Part of the reason I liked this recipe is how SIMPLE it is. No separating egg yolks and whites, no homemade pie crust required, and all of the spices are measured the same 1/4 tsp except one. I didn’t even cover the crust edges and it still turned out perfect. Thanks for the great recipe.
  5. This was fantastic! I substituted organic almond milk in place of the milk and didn't add the flour (only b/c I forgot -oops!) - and kind of added a little more on the spices I might have used a full teaspoon on the ginger, nutmeg and cinnamon but kept the allspice proportional to the recipe. I also forgot to add vanilla b/c we didn't have any - but it tastes great! :) It reminds me of Thank
    • Review photo by charybar


  1. Increase to 1 tsp cinnamon
  2. I added 2 tsp of flour and a little less sugar. For some reason it rose too much and I had to puncture it to let it cook 5 minutes more.


My passion is cooking, I have been baking and cooking since I was young. With 2 working parents it was essential. <br> <br>I am trained as a Professional Cook, even have a cooking certificate, lol. The best education I ever got was going to cooking school. <br> <br>I spent 3 years cooking in a gas station restaurant and all was well working there, but my heart still wanted to cook for kids. October 2008 I finally got the job I wanted. I been cooking for the kids for just over a year now and I love every day of it. The kids are great, some frustration, but it is all good, they are so smiley everyday, how could you not like work when you have a bunch of smiling faces looking at you. <br> <br>Another good thing about my job is I get the summers off. I had a pretty good summer, I got to tend to my garden and get a bunch of stuff into the freezers, I was given a second freezer this summer. I have been planning on eating mainly out of the freezers so we can save some extra cash for Christmas. <br> <br>I have plans on finding some nutrition courses that I can do online, just for dabbling in, it would sure help with cooking for the kids. <br> <br>I live with my hubby and 3 kids (11,6,5), and one cat, who is part in-door, out-door. <br> <br>I really want to get back into losing weight this school year, it has been 1 1/2 years since I lost about 15 pounds, I have maintained that loss though. I would still like to lose another 10 pounds.
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