ALICE | Oh, my! Pumpkin Pie

When life gives you pumpkins, make pumpkin pie!

Alice Dahlgren walks through the process of cooking a pumpkin pie — crust, filling, seeds and all — from scratch! Plus, a quick tip for HOME sellers on the presentation of a kitchen to prospective buyers.

Alice Dahlgren's "Fresh Pumpkin" Pie

"Fresh Pumpkin" is easy!


  • 3 eggs, slightly beaten

  • 2 cups fresh, cooked pumpkin

  • 1 cup regular or brown sugar

  • 1/4 tsp. salt

  • 1/4 to 1/2 tsp. ginger

  • 1/2 to 1 tsp. cinnamon

  • 1/8 to 1/4 tsp. cloves

  • 1/2 to 1 tsp. nutmeg

  • 1 to 1-1/2 cups half & half


  1. Cut the pumpkin in half.

  2. Remove the seeds and pulp (set aside if you intend to roast the seeds).

  3. Place cut-side down on a cookie sheet.

  4. Bake for one hour at 350°.

  5. Let stand until cool.

  6. Remove the skin.

  7. Puree the "meat" in a food processor.

  8. Combine the ingredients.

  9. Pour the new mixture into a deep, unbaked 9" pie shell.

  10. Bake at 400° for 40 minutes.

  11. Reduce the heat to 350° and bake for 15 minutes or until the custard is set. To test, place insert a table knife into the center — if the knife comes out clean, it's done.

  12. Cool and serve!