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Fresh Pumpkin Pie

Posted 11/21/2017 6:50pm by Gayle Ganser.

Good Evening Everyone,

We (Gayle & Monica) have been busy baking tonight for Thanksgiving, Pumpkin and Apple Pies. We wanted to share with all of you our Pumpkin Pie recipe! The key to a delicious pie is using fresh pumpkin (we use Neck pumpkins).

We prepared the neck pumpkin the night before we were going to bake the pies.

  1. Wash the neck pumpkin.
  2. Slice the pumpkin up the neck, when you get to the ball of the pumpkin. Cut them in half and scrape out the seeds and stringy insides.
  3. Spray a pan with canola oil/ baking oil
  4. Lay the pumpkins on the pan ( we had 2 pans)
  5. Bake @ 350 degrees, check at 45 minutes- when the fork goes through that it is completely soft.
  6. Take it out and let it cool, once cooled a little bit take a pairing knife and cut around the rim of each slice. Scoop out all the pumpkin into a colander and let drain for 2 to 3 hours or more.
  7. Then process the pumpkin in the food processor till it is smooth.
  8. Take it out and follow your favorite pumpkin pie recipe. Below is ours!
  • 2 Cups cooked pumpkin
  • 1 1/2 Cups undiluted evaporated milk or rich cream
  • 1/4 Cup brown sugar
  • 1/2 Cup white sugar
  • 1/2 teaspoon salt
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Ginger
  • 1/4 Teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 2 slightly beaten eggs

Pour the mixture into the pie shell. (We add a little cinnamon on top of the pie before putting it in the oven.) Bake 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake about 45 minutes longer or until an inserted knife comes out clean.


Enjoy & Have Great Thanksgiving!

Eagle Point Farm