Fresh Pumpkin Pie


2 C Pumpkin Puree

1~ 12 oz can Evaporated Milk

2 large Eggs, beaten

¾ C packed Brown Sugar

½ tsp Cinnamon

½ tsp ground Ginger

½ tsp ground Nutmeg

¼ tsp Cloves

½ tsp Salt

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Fresh Pumpkin Pie

Nov 14, 2022Brian Witmer
Made with homemade Pumpkin Puree
Contributed By: Adventures in Freeze Drying

This recipe will fill 1 medium Harvest Right Tray and make 1 Pumpkin Pie


  1. You may choose to wait to add the spices, (or to cut them back) until you reconstitute and bake, they get a little strong when this is baked
  2. Combine all ingredients in a bowl until well combined 
  3. Pour onto a parchment lined tray, add dividers set to 40 portions, helps with removal from tray, and cover with a lid
  4. Pre freeze until solid 24-48 hours 
  5. Remove lid and Freeze Dry 
  6. Powder in a food processor or with a rolling pin 
  7. Store Appropriately (See Tips and Tricks for storage help)


THIS IS STILL RAW, with raw eggs, make sure to clean your freeze dryer and handle appropriately


Cycle Time:

36 hours in a mixed load


1 Pie will reconstitute with about 2¼ - 2½ cups of cool water. 

Bake in your favorite pie crust at 400℉ for 45-60 minutes


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.

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