From Scratch Homemade Pumpkin Pie Using a Sugar Pumpkin ♥

I have been swamped with studying for my midterm exams, but my sister stopped by to give me a sugar pumpkin or “pie pumpkin.”   I have always wanted to make a pumpkin pie completely from scratch, and now was my chance :)

So I took a break from studying, and got started…



I cut up the pumpkin into 4 chunks.



Scooped out the seeds and stringy flesh.

Placed them in a glass dish with about an inch of water, flesh-side down.

Covered with foil.



I baked this medium size pie pumpkin for 1 1/2 hours… or until the pumpkin is completely tender and easy to pierce the rind with a fork.



Let it cool for 5 to 10 minutes, and then scoop out the flesh into a blender.

Puree the pumpkin until silky smooth.


I have to say, this fresh sugar pumpkin puree is SO MUCH BETTER than the canned pumpkin puree!   It turned out as smooth and creamy as baby food!  It tastes sweet and buttery.  The color is a rich yellow-orange.  I just love it.  I think I have enough puree to make 2 or 3 pumpkin pies.

When my sister brought over the sugar pumpkin, she also brought over a container of coconut oil.  She said it’s better to cook with than regular cooking oil.  It’s healthier for you, especially for nursing mothers.  I did some research on coconut oil, and I kept coming across articles about how wonderful coconut oil is for nursing mothers, and also in pastries…especially pie crusts!   So guess what I did, Wendy?  I used the coconut oil you gave me, and added it to my pie crust!


Coconut Oil Pie Crust 

2 cups sifted all-purpose flour

1 teaspoon salt

2/3 cup Organic Coconut Oil

5 to 7 tablespoons ice water



After pressing the dough into my pie dish, I set it inside the fridge to keep cool while I finished making my pumpkin pie filling.

You need 1 1/2 cups of your pumpkin puree


1 cup packed brown sugar

1 tablespoon cornstarch

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/8 teaspoon freshly ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon pumpkin pie spice

3 large eggs

1 tablespoon molasses

1 1/2 cups evaporated milk


Blend together, and pour into your pie shell …



Bake at 425  for 10 minutes.  Then reduce the oven temperature to 350 and bake for another 50 minutes.  Cool for about 30 minutes.  Then eat it! :)


The pumpkin pie has a much smoother texture than the canned pumpkin, and a richer flavor.  Aaron loves it, and so do I! ♥


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