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Mrs. Sigg’s Fresh Pumpkin Pie

Mrs. Sigg’s Fresh Pumpkin Pie

Are you ready to indulge in a delectable autumn treat that will warm your heart and tantalize your taste buds? Look no further than Mrs. Sigg’s Fresh Pumpkin Pie! This timeless classic is a delightful blend of rich, creamy pumpkin filling and a flaky, buttery crust. Whether you’re hosting a fall gathering or simply craving a slice of seasonal goodness, this homemade pumpkin pie is guaranteed to impress. So, grab your apron and get ready to embark on a pumpkin-infused culinary adventure!

The Secret Ingredient: Fresh Pumpkin

Unlike store-bought pumpkin pies that often rely on canned pumpkin puree, Mrs. Sigg’s recipe calls for the use of fresh pumpkin. This secret ingredient adds a depth of flavor and natural sweetness that is simply unmatched. By using fresh pumpkin, you’re not only elevating the taste of your pie, but also incorporating the essence of the harvest season into every bite.

The Perfect Crust: Flaky and Buttery

Just like the foundation of a sturdy house, a pumpkin pie’s crust plays a crucial role in its overall success. Mrs. Sigg’s Fresh Pumpkin Pie boasts a crust that is both flaky and buttery, providing the perfect balance of texture and taste. With each bite, you’ll experience the satisfying crunch of the crust, beautifully complementing the velvety smoothness of the pumpkin filling.

A Symphony of Spices: Cinnamon, Nutmeg, and Clove

What sets Mrs. Sigg’s Fresh Pumpkin Pie apart from the rest is the harmonious blend of spices that dance on your palate with each mouthwatering forkful. The aromatic combination of cinnamon, nutmeg, and clove infuses the pie with a warm, cozy flavor that instantly transports you to a cozy autumn day. This medley of spices is the secret behind the irresistible allure of this homemade masterpiece.

In conclusion, Mrs. Sigg’s Fresh Pumpkin Pie is a must-try dessert for any pumpkin lover. Its use of fresh pumpkin, flaky crust, and perfectly balanced spices make it a standout among other pumpkin pie recipes. So, why settle for mediocre when you can savor a slice of autumnal perfection? Treat yourself and your loved ones to the indulgence of Mrs. Sigg’s Fresh Pumpkin Pie and let the flavors of fall envelop your senses.

Frequently Asked Questions (FAQs)

Q: Can I use canned pumpkin puree instead of fresh pumpkin?

A: While using fresh pumpkin is highly recommended for the best flavor, you can substitute canned pumpkin puree if fresh pumpkin is not available. However, keep in mind that the taste and texture may vary.

Q: How long does it take to bake Mrs. Sigg’s Fresh Pumpkin Pie?

A: On average, the baking time for Mrs. Sigg’s Fresh Pumpkin Pie is approximately 45-50 minutes. However, it’s essential to keep an eye on the pie as baking times can vary depending on your oven’s temperature and altitude.

Q: Can I make the pie crust ahead of time?

A: Absolutely! You can prepare the pie crust a day in advance and store it in the refrigerator until ready to use. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out.

Q: Can I freeze Mrs. Sigg’s Fresh Pumpkin Pie?

A: Yes, you can freeze Mrs. Sigg’s Fresh Pumpkin Pie for up to two months. Just make sure to wrap it securely in plastic wrap and aluminum foil to maintain its freshness. When ready to serve, allow the pie to thaw in the refrigerator overnight.

Q: Can I add whipped cream or ice cream to the pie?

A: Absolutely! Adding a dollop of freshly whipped cream or a scoop of vanilla ice cream is the perfect finishing touch to Mrs. Sigg’s Fresh Pumpkin Pie. The creamy addition complements the flavors of the pie and enhances the overall indulgence.

Q: Can I use a store-bought pie crust instead?

A: While a homemade crust is recommended for the best results, you can use a store-bought pie crust if you’re short on time. Just make sure to follow the instructions provided on the packaging and adjust the baking time accordingly.

Q: Can I make mini pumpkin pies using this recipe?

A: Absolutely! You can use Mrs. Sigg’s Fresh Pumpkin Pie recipe to make adorable mini pumpkin pies. Simply use a muffin tin and adjust the baking time accordingly. These bite-sized treats are perfect for parties or individual servings.

Q: Can I use gluten-free flour for the crust?

A: Yes, you can substitute regular flour with gluten-free flour to make the crust gluten-free. Just make sure to use a gluten-free flour blend that is suitable for baking and follow the same measurements as mentioned in the recipe.

Mrs. Siggs Fresh Pumpkin Pie compressed image1

Mrs. Sigg's Fresh Pumpkin Pie

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 14 hours 40 minutes
Course Desserts
Cuisine American
Servings 8


  • 1 sugar-free pumpkin
  • 1 recipe of pastry for a 9-inch pie crust
  • 2 eggs
  • 1 cup of firmly packed light brown sugar
  • 1 tablespoon of all-purpose flour
  • ½ teaspoon of salt
  • 2 ½ teaspoons of pumpkin pie spice
  • 1 can (12 fluid ounces) of evaporated milk


  • Cut the pumpkin in half and remove the seeds.
  • Place the pumpkin halves, cut side down, on a cookie sheet lined with lightly oiled aluminum foil.
  • Bake the pumpkin at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork.
  • Allow the pumpkin to cool until it is just warm.
  • Scrape the pumpkin flesh from the peel.
  • Mash the pumpkin flesh or puree it in small batches in a blender.
  • Increase the oven temperature to 450 degrees F (230 degrees C).
  • In a large bowl, lightly beat the eggs.
  • Add the brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk to the bowl.
  • Stir well after each addition.
  • Pour the mixture into an unbaked pastry shell.
  • Place a strip of aluminum foil around the edge of the crust to prevent it from over browning.
  • Bake the pie at 450 degrees F (230 degrees C) for 10 minutes.
  • Reduce the oven temperature to 350 degrees F (175 degrees C).
  • Bake the pie for an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean.
  • Remove the strip of foil about 20 minutes before the pie is done to allow the edge of the
Keyword Bake, desserts, favorites, Fundraising, Halloween, Ideas, Pies, Pumpkin, Recipes, Sale, Seasonal, Squash, Thanksgiving, winter
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Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


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