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Mom-Mom's Award Winning Pumpkin Pie Recipe

When I was a little girl, I used to help my grandmother bake her pies. She would always use fresh pumpkins from her garden. She was organic before organic was a word. After all the pies were baked, we would take her best pie to the local fair grounds. In October, there would be a weekend long fall festival where locals came to enter their pies, cakes and desserts. She was well known for bringing home a ribbon. So if you are looking for a fresh pumpkin pie recipe, you came to the right place.


Cook Time

Cook timeReady inYields

40 min

40 min

1 9-inch pie


  • 1 1/2 cups pumpkin, fresh
  • 1 1/4 cup evaporated milk
  • 1 egg
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 tablespoon flour
  • 3/4 cup sugar
  • pinch of salt
  • 1 9-inch pie shell, unbaked
  1. Clean pumpkin, remove seeds and outer skin. Puree flesh of pumpkin. Preheat oven to 400F.
  2. In a large bowl beat together pumpkin, milk, egg.
  3. In another bowl sift together ginger, cinnamon, flour, sugar and salt.
  4. Add the wet ingredients to the dry ingredient bowl, mix together until smooth.
  5. Bake pie in oven at 400F for 10 minutes. reduce temperature to 325F.
  6. After 1/2 hour at 325F test with a silver knife. If the knife comes out clean the pie is done. If

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