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Fresh Pumpkin Pie

 

pumpkin pie
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Fresh Pumpkin Pie

A delicious pumpkin pie using fresh pumpkin. Perfect for the upcoming holiday season
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Author Pamela Fletcher

Instructions

  • Preheat oven to 375.
  • Prepare and roll pastry for single-crust pie.
  • Line a 9" pie plate with pastry. Trim; crimp edge as desired.
  • In a large bowl stir together eggs, pumpkin, half-and-half or coconut milk, vanilla and molasses.
  • Stir in sugar, flour, salt and spices.
  • Pour pumpkin mixture into pastry-lined pie plate.
  • To prevent over browning, cover edge of pie with foil.
  • Bake in 375 F oven for 25 minutes.
  • Remove foil.
  • Bake for 40 minutes more or until a knife inserted near the center comes out clean.
  • Cool on a wire rack.
  • Cover and refrigerate within 2 hours.

2 thoughts on “Fresh Pumpkin Pie”

  1. I made this pie for the holidays. I only changed the sugar to maple syrup and the pumpkin to sweet potato. We don’t eat refined sugar and find the sweet potato has a more complex taste than pumpkin. My guests said that I should enter this pie into a contest. My husband said that it was the best pie he had ever eaten. Once again, Outrageous has made my day! Thanks for the amazing recipe.

    • Hi Kenziah,
      Thank you so much for you great compliment!
      I am so glad it turned out amazingly well, I can see how sweet potato would taste great I ll have to try it!
      Pamela

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