Homemade Fresh Pumpkin Pie

This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.

  • Prep Time 0 Hours 20 Minutes
  • Cook Time 0 Hours 40 Minutes
  • Total Time 0 Hours 60 Minutes

Ingredients

  • 1 ⅓ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup shortening
  • 3 ½ tablespoons cold water
  • 2 cups mashed, cooked pumpkin
  • 1 (12 fluid ounce) can evaporated milk
  • 2 eggs, beaten
  • ¾ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt

Directions

  • Preheat oven to 400 degrees F (200 degrees C).
  • Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
  • With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
  • In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Nutritional Information

  • Calories: 362.6 calories
  • Carbohydrate Content: 44.3 g
  • Cholesterol Content: 60.2 mg
  • Fat Content: 18 g
  • Fiber Content: 1.4 g
  • Protein Content: 7.4 g
  • Saturated Fat Content: 5.9 g
  • Serving Size:
  • Sodium Content: 365.3 mg
  • Sugar Content: 25.6 g
  • Trans Fat Content:
  • Unsaturated Fat Content: