Classic Pumpkin Pie

Yield: Makes 1 9-inch pie

Your rating: None (12 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free



Wash the pumpkin and cut it in half lengthwise. Remove seeds and strings. Place it in a pan, shell-side up and roast it in a 325° F oven for 1 hour or more, depending on size, until it is tender and begins to fall apart. Scrape the pulp from the shell and put it through a ricer, food processor or blender. Measure out 2 cups of puree.

Preheat oven to 425° F.

Mix pumpkin puree with the remaining ingredients. Pour into pie shell and bake for 15 minutes at 425° F. Reduce the heat to 350° F and bake until a knife inserted into the center comes out clean, about 45 minutes longer.

Each serving: 290 cal, 14g fat (6g sat), 105mg chol, 280mg sodium, 36g carb, 2g fiber, 5g protein

Recipe by Lynne Vea, PCC Chef

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

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More about: holidays, pumpkin


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Question about the crust

Hello I was wondering if the crust is pre baked or raw and bakes with the pumpkin- Thanks

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