Nothing says fall like this fresh pumpkin pie recipe with its cozy, spiced flavor and smooth, creamy texture.
Fresh and Flavorful Pumpkin Pie
- Make this easy pumpkin pie recipe with fresh pumpkin puree! Just roast pumpkin, mix with simple ingredients, and bake in a ready-made crust.
- The spiced filling is flavorful and far tastier than store-bought versions.
- A classic pumpkin pie makes the perfect, cozy, and crowd pleasing Thanksgiving dessert.
Easy Ingredients and Simple Swaps
- Pumpkin: Sugar pumpkins are sweet and smooth, making them perfect for creamy homemade pumpkin pie. In a pinch, canned pumpkin or puree can be used. Use any leftover pumpkin puree in pumpkin bread or pumpkin pie muffins.
- Batter: Eggs, flour, brown sugar, and heavy cream give structure and improve the flavor of the freshly roasted pumpkin puree as it bakes. Evaporated milk can work in place of the cream.
- Seasonings: Pumpkin pie spice, brown sugar, and vanilla give fresh pumpkin the flavor profile it needs for the perfect homemade pie.
- Pie Crust: A ready made pie crust is super simple, or use a homemade pie crust.
How to Make Fresh Pumpkin Pie
- Cut the pumpkin. Place cut side down on a baking sheet. Bake.
- Scoop the flesh from the shell. Puree.
- Mix pumpkin puree with the other ingredients.
- Place dough in pie dish, then pour the pie filling in, and bake (full recipe below).
Pie Perfection
- Sprinkle flour and sugar on the pie dough before adding the batter. This prevents the crust from becoming soggy.
- Pumpkin pie will be a little bit jiggly when it is done, but it should not be wet or wiggly.
- Be careful to not overcook the filling, which can create cracks. If cracks occur, simply cover them with whipped cream, and no one will know!
- Once pie is cooked, remove it from the oven and place on a wire rack to cool.
- For the perfect slice, first chill the pie overnight. Use a thin, sharp knife and wipe it clean between cuts.
Storing and Serving
- Since homemade pumpkin pie is made with milk and eggs (and no preservatives) you will need to store it in the refrigerator. Cover it loosely with plastic wrap and keep for about 4 days.
- Pumpkin pie can also be frozen. Wrap tightly in several layers of plastic wrap. Freeze for up to 1 month. Thaw in the fridge overnight before serving.
- Serve pumpkin pie chilled or warm. Enjoy it straight from the fridge for a firm, custardy texture. Prefer it warm? Gently reheat slices in the oven at 300°F for 10–15 minutes.
- No matter if served warm or cold, top homemade pumpkin pie with whipped cream, a dusting of cinnamon, or a scoop of vanilla ice cream for a decadent dessert!
More Recipes for Fresh Pumpkin
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Fresh Pumpkin Pie Recipe
Homemade pumpkin pie using fresh pumpkins and other scratch ingredients is a fall & holiday favorite.
Ingredients
- 3 cups sugar pumpkin from one roasted pumpkin, about 4 pounds* (save the rest for another use)
- 2 eggs
- 1 cup brown sugar packed
- 1 Tablespoon all purpose flour
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- ½ teaspoon salt
- ¾ cup heavy cream
- 1 9 inch pie shell unbaked
Instructions
- Preheat oven to 325˚F. Line a baking tray with parchment paper.
- Cut pumpkin in half and remove seeds (save to make roasted pumpkin seeds).
- Place pumpkin cut side down on baking tray. Bake 35-45 minutes or until pumpkin is fork tender and cooked through. Cool. Remove pumpkin flesh from the skin. Puree pumpkin using an immersion blender or food processor.
- Place oven rack on the lowest rack and preheat to 425˚F.
- In a large bowl, whisk eggs. Whisk 3 cups pumpkin puree into the eggs, then whisk the brown sugar in. Add flour, pumpkin spice, vanilla, and salt to the mixture and whisk again. Whisk in heavy cream until combined, then pour into unbaked pie shell**.
- Bake at 425˚F for 15 minutes, then reduce temperature to 350˚F. Bake for 35-45 additional minutes, or until a knife inserted in the center comes out clean.
- Cool completely and refrigerate until ready to serve, overnight if possible. Serve with whipped cream.
Notes
- *The pumpkin used in this recipe was 4 pounds 11 ounces and made 4 cups of pumpkin puree.
- **There may be a little extra filling depending on the pie crust size. Pop it into a greased glass dish and microwave for about 4-5 minutes to enjoy a little sneak-a-peek of the pie!
- Sprinkle a little flour and sugar on the crust before adding the batter to keep the crust from becoming soggy.
- Do not overcook the pie as it can cause cracks in the surface. If cracks do occur, cover them with whipped cream decoration.
- Refrigerate homemade pumpkin pie, covered with plastic wrap or in a container, for about 4 days.
- Bake ahead, cool completely and freeze for up to 1 month, or freeze the leftovers! It comes out perfectly from the freezer, simply thaw in the refrigerator.
Nutrition Information
Calories: 208 | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 44mg | Sodium: 175mg | Potassium: 165mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2728IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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