Pumpkin Pie from Sugar Pumpkins

Another favorite pie of mine is pumpkin pie! I’ve perfected the recipe years ago and would love to share it with you! Earlier this year, we received a bounty of fresh pumpkins from our in-laws. We roasted and pureed the pumpkins, divided the puree into 15 ounces, and froze it in ziplock bags. This has been a fantastic treat to be able to pull out a small bag of pumpkin puree and quickly make pie or muffins or whatever.

Pumpkin Pie from Sugar Pumpkins


  • 1 pie crust recipe
  • 2 large eggs
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin-pie spice (see notes)
  • 15 ounces puréed pumpkin (see notes)
  • 1 cup half-and-half


  1. Preheat oven to 350 degrees F.
  2. Roll out one half of the prepared pie dough on a lightly floured surface, into a rough 15-inch circle.
  3. Transfer to a 9-inch pie dish and trim edges to a 1-inch overhang.
  4. Tuck overhang under and use your thumb and finger to create a crimped edge.
  5. Refrigerate pie shell until ready to use.
  6. In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in the half-and-half.
  7. Pour mixture into the pie crust.
  8. Bake until set, about 1 – 1 1/2 hours (or more).
  9. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.


  • To make fresh pumpkin puree, cut 1-2 small pumpkins in half, scrape out the seeds and pulp, and place on a baking sheet facing up or down. Roast in the oven at 350 degrees F until the pumpkin is fork tender (about 45 minutes). Peel the skin off and puree the pumpkin in a food processor, blender, food mill, potato ricer, etc. You may need to add some water to to make blending possible. Blend the pumpkin until smooth.
  • This recipe only requires one half of the the pie crust recipe. Reserve the other half for a later use. Store tightly wrapped in plastic, in the fridge for up 1 week or in the freezer for up to 3 months.
  • To make pumpkin pie spice, mix together 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, 1/2 teaspoon ground cloves.

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