45 Reviews of Thanksgiving Pumpkin Pie (Uses Fresh Pumpkin)

From: SugarPlum336

On Dec 3, 2005

When my garden produced a very nice pumpkin this year, I decided to try making pie with an actual pumpkin. Luckily the pumpkin (Big Max) was a good pie pumpkin. This recipe was straight forward and easy and delicious! I do caution those who don't like custard, because this pie is certainly fluffy like custard. It turned out perfect though! I would also recommend that you strain your pumpkin puree overnight with cheese cloth. I couldn't believe how much liquid drained out. Thanks for the delicious recipe.

From: Bunniegirl

On Nov 27, 2006

very excellent taste! I used hokaido pumpkin and it turned out just perfect. Its just A LOT of filling. I had too much filling left over and I didn´t want to discard it, so I poured it into a ceramic baking dish and baked it along with the pie without a crust and that turned out well as well. Thanks for a wonderful recipe

From: katiet

On Sep 24, 2005

It was beautiful, I had enough filling for two pies. I think in Australia our pies aren't as deep. There was just the right mix of spices. My family loved it and I will definately be making it again.

From: Annie~C~

On Aug 28, 2005

I am not sure why the other review thought that this pie was not good. I used fresh pumpkin puree from my garden and made it just like she said,..the only difference was it made 2 pies instead of one. My husband loved it Heather..thanks a bunch, will make again!

From: Erica_Hildebrand

On Sep 25, 2005

This was super yummy. Not to much spices for me, its a kepper! Thanks a bunch for sharing this one with me

From: Dave Salch

On Oct 31, 2006

Awseome pumpkin pie! We ended up chaning it be accident. With no ground ginger in the cupbaord, we used 4 tablespoons of pumpkin pie spice instead of all the spices, and added a teaspoon of vanilla. then we ended up with just a little leftover cooked pumpkin, so I added it all in, and it ended up making 2 pies instead of one. Nevertheless, it was GREAT! My wife likes to leave the pumpkin slightly chunky instead of completely pureed. You might try this and see how you like it.

From: Chef #629660

On Nov 28, 2007

It was a little time consuming to make the pumpkin wasn't very easy to peel. The pumpkin wasn't as spicy as my husband and I would have liked. If I use this recipe again I will add more nutmeg cloves and ginger for sure.

From: Debber

On Oct 27, 2007

Hosted a 4-H Food Project meeting at my home earlier today--featuring "Fall Produce"... We put this recipe up against Libby's Famous Pumpkin Pie and did a taste test. Wish we could've declared one or the other an out-right winner, but it was a tie! We used a pint of home-canned pumpkin for this. The taste was very similar to the store-bought. Should be served CHILLED (we were in a hurry or we would've done that). Otherwise HeatherFeather--you've got a GREAT recipe here! Thanks for helping my Food Project kids learn about pie-making!

From: MissHermes

On Oct 28, 2005

I loved this recipe. I have made it several times, and it always turns out well! I shared a few pies with my family and they were very impressed! The spices make it different, and extremely good!

From: Cookin4fun in Louisiana

On Oct 10, 2008

My mom purchased a small "Pie" pumpkin for my 3 year old as she loves "PONKENS" After she broke the stem off of it I did not want it to go to waste so Me, my 3 yo daughter, and my friends daughter 9yo, together put this wonderful pie together! It came out perfect! I had enough mix for 2 pies. The 9yo is going to surprise her mom with the extra one. Will post the moms review!! The children had a blast! I really enjoyed doing this with them as well. Thanks for the recipie Heather!