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Creamy Pumpkin Pie

Cook Time:
55 mins
Prep Time:
10 mins

Chef notes

This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie.

Reprinted with permission from Allrecipes as published here; recipe by UPATNINE.


  • 4 cups fresh pumpkin, cooked and mashed
  • 1 (14-ounce) can sweetened condensed milk
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9-inch) deep-dish pie crust



Preheat oven to 425 F.


In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.


Bake in preheated oven for 15 minutes. Reduce the heat to 350 F and bake another 35 to 40 minutes or until a knife inserted comes out clean.