Fresh Pumpkin Pie

Ever since the first time I used a fresh pumpkin, I’ve much preferred that over canned pumpkin. This pie turned out beautifully and cooked perfectly. I used whole wheat flour and coconut oil to make the crust.

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Prep Time 30

Cook Time 1 25

Servings: 8

Course: Dessert

Cuisine: American

Calories: 131

Ingredients Method Nutrition Notes

Ingredients

pastry for 1-crust pie shell
1 small fresh pumpkin, mashed to equal 1 3/4 cups
1/2 teaspoon salt
1 3/4 cups milk
2 large eggs
2/3 cup brown sugar
2 tablespoons sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Method

Cut the pumpkin in half. Scoop out the seeds.
Place in a saucepan and cover with water.
Boil until fork-tender, about 30 minutes. Let cool.
Scoop the pumpkin out of the shell. Process in a food processor until smooth. If you don’t have a food processor, you can use a potato masher.
Prepare the pie shell. Place in the pie plate.
Preheat oven to 425 degrees F.
Mix all ingredients in a bowl and whisk until well mixed.
Pour into the pastry lined pie plate.
Bake at 425 degrees F for 45 to 55 minutes, or until a knife inserted in the center comes out clean.
Serve slightly warm or cold.

Nutrition

Calories: 131kcalCarbohydrates: 24gProtein: 3gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 47mgSodium: 187mgPotassium: 123mgSugar: 23gVitamin A: 166IUCalcium: 91mg

Notes

This is really good topped with fresh whipped cream.

I have not yet come across a pumpkin recipe where I wasn’t able to use fresh pumpkin in lieu of canned.

Very high in vitamin A.

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Fresh Pumpkin Pie