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Sherry's Fresh & Easy Pumpkin Pie

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“An easy to cook and really delicious pumpkin pie. It's really easy to make because you microwave the pumpkin, which spares cutting up the pumpkin (which is really hard) and it cooks in its own juice which avoids the problem of soaking up extra water and getting soggy. I developed this recipe myself using my own conveniences and adding the little extra healthy "zing" of the yogurt.”
1hr 30mins
2 pies

Ingredients Nutrition


  1. Cut the tops off two small pie pumpkins (you can also use your jack-0-lantern--you just have to figure out your own timing for the microwave) Remove the seeds and most of the stringy stuff. Replace the lids and place pumpkins (probably you'll have to do one at a time) in a microwave and cook on high for about 10-12 minutes. Check for doneness (nice and soft) and add more microwave time if necessary. This is by far the easiest way to cook pumpkin! Let the pumpkin cool completely, and then scoop the "meat" out of the skin.
  2. Place the 4 cups cooked pumpkin in a blender with the milks and yogurt and blend. (You may need to do this in two batches depending on your blender.)
  3. Pour into a large bowl and add all the remaining ingredients, blending well.
  4. Pour into two frozen pie crusts (whole wheat is great!) and bake at 425 degrees for 15 minutes, and then turn down to 350 and bake for about 45 more minutes. Makes 2 pies and usually there's enough for some pumpkin "pudding" too. My grandkids like the pudding best.

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