Author: Canadian Living

Pumpkin pie (from fresh pumpkin)

  • Portion size 8 servings
  • Credits : Daniele Rondeau


  • 2 cups mashed cooked pumpkin
  • 12 oz carnation milk
  • 2 eggs lightly beaten
  • 3/4 cups brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt


PREHEAT OVEN TO 400F; Cut pumpkin in half, scoop out seeds and stringy portions. Cut into chunks and boil in about 1 inch of boiling water, Drain, cool and remove peel. Mash, drain well again. Roll out crust and transfer to pie pan. With mixer on medium, beat pumpkin with evaporated milk, eggs, brown sugar and spices. Mix well. Pour into crust. Bake 40 minutes or until knife inserted 1 inch from edge comes out clean.
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Pie: Pumpkin pie (from fresh pumpkin)