Fresh Pumpkin Pie

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 113.6
  • Total Fat: 3.3 g
  • Cholesterol: 24.1 mg
  • Sodium: 236.9 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.2 g

View full nutritional breakdown of Fresh Pumpkin Pie calories by ingredient

Number of Servings: 16


    2 cups fresh roasted pumpkin, pureed
    1 12oz can non-fat evaporated milk
    2 lg eggs, beaten
    3/4 cup packed brown sugar
    1/2 tsp cinnamon, ground
    1/2 tsp ginger, ground
    1/2 tsp salt
    1/4 tsp nutmeg, ground
    1/4 tsp cloves, ground
    9" pie crust


roast pumpkin--use small sugar pumpkin, clean and puncture holes with knife in top of pumpkin (prevent from exploding in oven), place on cookie sheet lined with foil, bake for 1 1/2 hours at 350 degrees. When cooled cut in quarters, deseed, cut away skin and puree in blender or food processor.


Can use roasted pumpkin or canned. Preheat oven to 400 degree. In large mixing bowl mix all ingredients up to pie crust until well blended. Prepare pie pan with crust, pour pumpkin mixture in. Bake for 40 minutes until center is set.

Serving Size: makes 9" pie--16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user LIZKOZAKOWSKI.