Fresh Pumpkin Pie

This year, Lily, Emmy and I decided to bake a pumpkin pie using real pie pumpkins instead of pumpkin from a can.

Whole pumpkins, baked for 40 minutes at 375 degrees. I just love their color!
Pumpkin innards
Lily enjoyed scooping out the pumpkins seeds!
Emmy….not so much.
The skin peeled off of the baked pumpkins very easily!
I pureed the pumpkin in a food processor attachment that came with my blender.
After I pureed the pumpkin, I made pumpkin pie as usual! Delicious!

Have you made fresh pumpkin pie before?


21 Replies to “Fresh Pumpkin Pie”

  1. Thank you for the tip of baking the pumpkin first — and setting some aside specifically for this purpose. Last year we made pumpkin cookies from the innards of our jack-o-lanterns. It was tough getting 10 oz. of innards for the puree, but they turned out yummy. Didn't last long though — they spoiled before we could eat them all!
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    1. My attempts at pumpkin pie started in the can and ended in one. The trash can. Maybe I should've been using the fresh stuff! The two pumpkins sitting on my front stoop look very nervous right about now.
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  2. oh that looks so delicious! i too love the color of that baked pumpkin!

    my aunty makes pumpkin pies from fresh pumpkins every year. it's one of the things i look forward to at thanksgiving! she usually bakes a whole pie just for me to take home because she knows i love them so much! mmmm!

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