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fresh pumpkin pie

Recipe by
Lee Thayer
Nakhon Si Thammarat

This is a from scratch pie, no canned pumpkin or frozen ready made crusts were harmed in the making of this. For where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. I am really surprised I have not made this before as winter squash, called pumpkins here, is grown here locally and available everywhere. I first made this in Oct 2017. The family was so impressed with this, as they only use pumpkin in soups, that I was asked to make another pie the very next day.

yield 1 Pie
prep time 1 Hr
cook time 40 Min
method Bake

Ingredients For fresh pumpkin pie

  • 750-800 g
    fresh pumpkin, (26-28 oz)
  • cooked, peeled, and mashed pumpkin
  • 1 can
    evaporated milk, (368 ml in asia, 12 fl oz in us)
  • 2
  • 3/4 c
    brown sugar
  • 3/4 tsp
    ground cinnamon
  • 3/4 tsp
    ground ginger
  • 3/4 tsp
    ground nutmeg
  • 1/2 tsp
  • 1 1/3 c
    all purpose flour
  • 1/2 tsp
  • 1/2 c
    shortening, lard, or frozen butter that is shredded
  • 3 1/2 Tbsp
    cold water

How To Make fresh pumpkin pie

  • 1
    First things first, you need to prepare then cook some pumpkin. If you have a preferred way, use that. Here are my steps I used. I bought a 3½ kilo (7 lb) pumpkin, yes, this is what is called a pumpkin here, not very attractive looking. I cut a section out, removed the seeds and weighed and the piece was 770 g (27 oz).
  • 2
    Cut the piece into large chunks. Add some water to a steamer, when boiling, add the pumpkin chunks to the steamer tray
  • 3
    Takes about 15 minutes of steaming and the pumpkin is done. It is cooked when it easily pierces with a fork. Remove the steamer basket and let the pumpkin cool, about another 20-30 minutes.
  • 4
    Once the pumpkin has cooled, use a pairing knife and cut off all the green skin, it comes off very easily, takes 2 minutes if that. Place the trimmed pieces in a small pot. With a potato masher, fully mash the pumpkin well, takes just a minute or two, no need for a food processor or any other kitchen devices.
  • 5
    To make the Filling. Add the well mashed pumpkin to mixing bowl, add the rest of the Filling ingredients and mix well. I used a spoon at first, then switched to a whisk.
  • 6
    Now preheat your oven to 200° C (390° F).
  • 7
    For the Crust, in another mixing bowl, mix together the flour and salt from the Pie Crust ingredients, cut shortening, lard or butter, into the flour with a fork, add cold water 1 tablespoon at a time, mix until dough is moist enough to hold together. Shape into a ball and place on a floured work counter, roll to about 1/8 inch thick and larger than your pie dish. roll the dough on the rolling pin and transfer to the dish and unroll. Press the dough in, trim away excess, flute the edges.
  • 8
    To assemble the Pie, give the pumpkin another stir, then pour into the prepared pie dish. As you can tell, I am absolutely horrible at fluting a pie crust.
  • 9
    When the oven is heated, bake for 40 minutes or until a knife inserted 1 inch from the edge comes out clean. Remove from oven, place on a rack, and allow to cool.
  • Fresh pumpkin pie served with whipped cream.
    Cut and top slices with whipped cream, serve and enjoy.

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