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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 228.7
  • Total Fat: 6.6 g
  • Cholesterol: 55.1 mg
  • Sodium: 471.8 mg
  • Total Carbs: 36.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 6.4 g

View full nutritional breakdown of Fresh Pumpkin Pie calories by ingredient
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Fresh Pumpkin Pie

Submitted by: STARTITUP

Introduction

Pumpkin pie made with fresh pumpkin - you can use brown sugar splenda for a low carb/sugar version and omit the crust. Adapted from Mrs. Siggs Fresh Pumpkin Pie from allrecipes.com Pumpkin pie made with fresh pumpkin - you can use brown sugar splenda for a low carb/sugar version and omit the crust. Adapted from Mrs. Siggs Fresh Pumpkin Pie from allrecipes.com
Number of Servings: 8

Ingredients

    1 sugar pumpkin
    1 recipe pastry for a 9 inch single crust pie
    2 eggs
    0.75 cup packed light brown sugar (or about 0.5 cup brown sugar splenda)
    1/2 teaspoon salt
    2 1/2 teaspoons pumpkin pie spice
    1 (12 fluid ounce) can nonfat evaporated milk

Directions

Adapted from Mrs. Siggs Fresh Pumpkin Pie from allrecipes.com

Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)

In a large bowl, slightly beat eggs. Add brown sugar, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.

Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.

Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

Number of Servings: 8

Recipe submitted by SparkPeople user STARTITUP.






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Member Ratings For This Recipe

  • This was lovely and we really enjoyed it! I added 1/4 c splenda, 1 1/4 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground cloves, and topped the pie with 3/4 c toasted pecans. It was creamy and absolutly decadent without too many calories or carbs and some added protein from the nuts. Thanks! - 11/6/09

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