Nothing like fresh sugar pumpkin pie!
Here is one without decorative leaves on top.
Peeling a pumpkin is a piece of cake! oh, pie!

Canned pumpkin? No, not me. For decades now, I have opted out! Have you ever had pumpkin pie made from real pumpkins? Canned pumpkin filling is good, but using the real pumpkin tastes even better. If you never had fresh pumpkin pie, you are missing out on the real taste of pumpkin!

You can use regular pumpkins, but the smaller sugar pumpkins are ideal for baking. They are sweeter and have less pulp.

I have a trick to easily peel pumpkins! No more struggling, no more dangerous cutting into that hard, beautiful orange shell! I bake the pumpkins in the oven. There is a microwave technique also, but I find it works better in the oven.

If you don’t have a 10-inch pie plate, use a 9-inch pie plate and bake the extra filling in oven-proof custard cups! Just reduce the baking time a little bit.

Fresh pumpkin pie, yum! Give it a try! It’s a piece of cake! oh, pie! Enjoy!

Fresh Sugar Pumpkin Pie
There is nothing like Fresh Sugar Pumpkin Pie! Better than using the canned pumpkin, or pumpkin pie filling!
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Prep Time1 hour
Cook Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 8


  • Food Processor


  • 3 eggs
  • 1 cup sugar
  • cups pureed fresh pumpkin (about 2 small sugar pumpkins)
  • cups evaporated milk (18 ounces)
  • teaspoons cinnamon
  • ¾ teaspoon salt
  • ¾ teaspoon ginger
  • ½ teaspoon cloves
  • 1 10-inch unbaked pie shell


  • To Soften Pumpkin Skin: Put the pumpkin(s) in a 13×9 inch pan with a little water on the bottom of the pan. Bake at 350 degrees for 1 hour, or until you can easily insert a fork into the pumpkin. Remove the pumpkin(s) from the pan to cool for 5 minutes, then just peel the skin right off! Remove the pulp and seeds. Put the pieces of pumpkin into a food processor and puree until smooth. Set aside.
  • Preheat the oven to 425°.
  • By hand or with a mixer on low speed, mix together the eggs and sugar in a large bowl.
  • Add in the pumpkin puree and evaporated milk. Mix well.
  • In a small dish, combine the cinnamon, salt, ginger and cloves together before adding them in to the filling. Use the back of a spoon to crush any lumps. Whisk in the spices to the pumpkin mixture.
  • Pour the filling into the unbaked pie shell. Cover the pie crust edges with a pie shield.
  • Bake at 425° for 15 minutes, then at 350° for 50-55 minutes. You can test for doneness when a knife inserted half way between the crust and the center comes out clean. Cool the pie completely on a wire rack, then store it covered in the refrigerator.


EXTRA TIP: If you want to add decorative pastry cut-outs to the top of any custard type pie, just cut the shapes you want in rolled-out pie dough.  Put the shapes on a parchment-lined, or greased cookie sheet.  Sprinkle them with coarse sugar if you’d like.  Bake at 350° for 8-10 minutes until lightly browned.  While the pie is still warm, cooling on the rack, have fun decorating the top of your pie!  Enjoy!

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