homemade pumpkin pie with real pumpkin recipe

Written ByJenny Smyth Posted on
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The Best homemade pumpkin pie with real pumpkin recipe

I’ve been making homemade pumpkin pie with real pumpkin for years, and it’s a recipe that never fails to impress my family and friends. The first time I made it, I was skeptical about using real pumpkin instead of canned, but the difference in flavor and texture is undeniable.

The process of cooking and pureeing the pumpkin is a bit more involved than using canned, but trust me, it’s worth it. The aroma of baking pie crust and roasting pumpkin fills the kitchen and transports me back to my childhood.

My kids love helping me in the kitchen, especially when we get to make the pie from scratch. It’s a great way to spend quality time together and create lasting memories.

This recipe is perfect for any occasion, whether it’s a holiday gathering or a casual Sunday dinner. And the best part?

It’s surprisingly easy to make, even for a beginner cook like myself. With this recipe, you’ll be enjoying a delicious homemade pumpkin pie in no time.

Homemade Pumpkin Pie with Real Pumpkin

4.7 from 531 votes

This classic pumpkin pie uses fresh pumpkin puree for a rich, natural flavor. The creamy filling is spiced with cinnamon, ginger, and nutmeg, all baked in a flaky homemade crust.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice water

For the Filling

2 cups fresh pumpkin puree (from about 1 small sugar pumpkin)
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 can (12 oz) evaporated milk
1 teaspoon vanilla extract

👨‍🍳Directions

1Prepare the crust: In a large bowl, whisk together flour and salt.
2Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
3Drizzle in ice water, one tablespoon at a time, stirring with a fork until the dough just holds together when pressed.
4Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
5Preheat the oven to 375°F.
6On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick.
7Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides.
8Trim the overhang to 1/2 inch, then fold it under and crimp the edges.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes, then remove the parchment and weights and bake for another 10 minutes until the crust is lightly golden.
11Set aside to cool slightly.
12Make the filling: In a large bowl, whisk together the fresh pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
13Add the eggs one at a time, whisking well after each addition.
14Gradually pour in the evaporated milk and vanilla extract, whisking until the mixture is completely combined and silky.
15Pour the filling into the pre-baked crust.
16Place the pie on the middle rack of the oven and bake at 375°F for 45 to 50 minutes.
17The pie is done when the edges are set and the center jiggles slightly when gently shaken; a knife inserted near the center should come out mostly clean.
18If the crust edges brown too quickly, cover them with foil or a pie shield after 25 minutes.
19Transfer the pie to a wire rack and let it cool completely for at least 2 hours.
20This allows the filling to set fully.
21Serve at room temperature or chilled, with whipped cream if desired.
22Store leftovers in the refrigerator for up to 3 days.

🔧Equipment

9-inch pie dish
Rolling pin
Large mixing bowl
Whisk
Measuring cups and spoons
Parchment paper
Pie weights or dried beans
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 380mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 6g

📝Notes

To make fresh pumpkin puree, cut a small sugar pumpkin in half, remove seeds, and roast cut-side down at 375°F for 45 minutes until tender. Scoop out the flesh and puree in a food processor until smooth. Strain through a fine mesh sieve if too watery.

Watch Video Of How Homemade Pumpkin Pie with Real Pumpkin Works

This homemade pumpkin pie with real pumpkin recipe is always a good idea for any occasion.

Whether you’re hosting a holiday gathering or just want a delicious dessert for your family dinner night, this recipe is sure to please even the pickiest eaters.

And with its rich flavors and textures, you’ll feel like you’re indulging in something truly special – without breaking the bank or sacrificing your dietary preferences.

❓ Frequently Asked Questions About Pumpkin Pie with Real Pumpkin

1.

Q: What type of pumpkin should I use for this recipe?
A: For this recipe, you’ll want to use a sugar pumpkin or a pie pumpkin. These types of pumpkins are specifically grown for their sweet and nutty flavor, making them perfect for baking pies. You can find them at most grocery stores during the fall season.

2.

Q: Can I use canned pumpkin instead of fresh?
A: While canned pumpkin can be used as a substitute, it lacks the depth of flavor and texture that fresh pumpkin provides. If you do choose to use canned, make sure to choose a high-quality brand that is 100% pumpkin puree without any added spices or preservatives.

3.

Q: How do I know if my pie crust is properly baked?
A: A properly baked pie crust should be golden brown and firm to the touch. If it’s still pale or soft in the center, bake it for an additional 5-10 minutes until it reaches the desired consistency.

4.

Q: Can I make this recipe gluten-free?
A: Yes, you can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Keep in mind that gluten-free flours may behave differently, so you may need to adjust the liquid content accordingly.

5.

Q: How do I store leftover pie?
A: Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

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