Sugar pie Pumpkin pie

Joan Penney


Once you have made a pie with fresh pumpkin, you will never go back! I also mix this up the day before I want to bake it to allow the flavors to fully develop. Just store in fridge and pour in crust when you are to bake.


★★★★★ 2 votes

55 Min
55 Min


  • 1 medium
    sugar pie pumpkin
  • 1 1/2 tsp
    ground cinnamon
  • 1/8 tsp
    ground ginger
  • 1/2 tsp
    ground nutmeg
  • 1/8 tsp
    ground mace
  • 1/8 tsp
    ground cloves
  • 1/2 tsp
    pumpkin pie spice
  • 1 tsp
    vanilla extract
  • 1 tsp
    orange zest
  • 1/2 tsp
  • 2 large
  • 14 oz
    sweetened condensed milk
  • 1/4 c
    brown sugar, firmly packed
  • 1
    deep dish pie shell

How to Make Sugar pie Pumpkin pie


  1. Preheat oven to 425. Line a baking sheet with foil. Slice pumpkin in half. Remove seeds. Place cut side down on foil lined baking sheet. Bake at 425 for 30-45 min or until soft to touch. Turn off oven allow the pumpkin to sit in closed oven another 10-15 min. Move to counter and allow to cool for easier handling. Measure 2 cups pumpkin and set aside.
  2. Preheat oven to 425. In large bowl, combine spices, sugar, salt, zest and vanilla. Whisk eggs in to spice mixture. Add 2 c pumpkin and mix well. Add sweetened condensed milk and mix well. Pour into crust.
  3. Bake 15 min. Reduce temp to 350, bake an additional 35-40 min or until knife inserted 1 inch from crust comes out clean. Cool.

Printable Recipe Card

About Sugar pie Pumpkin pie

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: For Kids Healthy

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