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–+ servings
Fresh Pumpkin Pie

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 minutes
Cook Time 1 hour 25 minutes
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
 

  1. Cut the pumpkin in half. Scoop out the seeds.
  2. Place in a saucepan and cover with water.
  3. Boil until fork-tender, about 30 minutes. Let cool.
  4. 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.
  5. Prepare the pie shell. Place in the pie plate.
  6. Preheat oven to 425 degrees F.
  7. Mix all ingredients in a bowl and whisk until well mixed.
  8. Pour into the pastry lined pie plate.
  9. Bake at 425 degrees F for 45 to 55 minutes, or until a knife inserted in the center comes out clean.
  10. 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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