fresh pumpkin pie recipe

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The Best fresh pumpkin pie recipe

I love sharing recipes that bring warmth and comfort to the table, and this fresh pumpkin pie recipe is one of my family’s favorites. This pie has been a staple in my home for years, and I always look forward to making it during the fall season. The combination of fresh pumpkin, warm spices, and a flaky crust creates a dessert that is both comforting and delicious. My kids always ask for seconds, and I love that it’s a dessert that everyone can enjoy, including the younger ones. This pie is also a great option for family gatherings, holiday parties, or just a cozy night in.

It is also a healthier alternative to other desserts, as pumpkins are packed with vitamins and fiber. Plus, making a fresh pumpkin pie from scratch is a great way to practice home cooking techniques, like making pie dough and creating a smooth, creamy filling. I love that this recipe allows me to use fresh pumpkins from my local farmers market, and it’s a great way to support local farmers. I always make a few pies to freeze and have on hand for last-minute gatherings. My family loves it so much that I often have to make multiple pies to satisfy everyone’s cravings.

It’s a wonderful recipe to make with family and friends, and it always brings everyone together. The best part is that it is also a great way to use up leftover pumpkin puree. I have made this recipe many times and it always turns out perfect. It is a great way to practice your baking skills and impress your family and friends. I love that this recipe is versatile and can be made with other types of squash as well.

I have made this recipe with butternut squash and it was just as delicious. I love that this recipe is a great way to use up leftover pumpkin puree. I have made this recipe many times and it always turns out perfect. It is a great way to practice your baking skills and impress your family and friends. This fresh pumpkin pie recipe is a classic dessert that never disappoints.

I love that the filling is made with fresh pumpkin and not canned pumpkin. I love that this recipe is a great way to use up leftover pumpkin puree. I have made this recipe many times and it always turns out perfect. It is a great way to practice your baking skills and impress your family and friends. It’s a wonderful recipe to make with family and friends, and it always brings everyone together.

4.9 from 1141 votes

This fresh pumpkin pie recipe is a classic dessert that never disappoints. Made with a flaky crust and a smooth, creamy filling, this pie is perfect for fall gatherings or a cozy night in.

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Prep Time20 mins

Cook Time60 mins

Resting Time0 mins

Total Time1 hr 20 mins

Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour

1/2 tsp salt

1/2 cup unsalted butter, chilled and cubed

4-5 tbsp ice-cold water

For the Filling

2 cups fresh pumpkin puree

1 1/2 cups whole milk

1/2 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/4 tsp salt

👨‍🍳Directions

1Preheat your oven to 425°F.

2In a mixing bowl, combine the flour and salt.

3Add the chilled, cubed butter and mix using a fork until the mixture resembles coarse crumbs.

4Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough comes together.

5Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

6On a lightly floured surface, roll out the chilled dough into a circle about 1/8-inch thick and 2 inches larger than your pie dish.

7Carefully transfer the dough to the pie dish, pressing it gently into the sides and bottom.

8Trim any excess dough from the edges, leaving about 1 inch of overhang.

9Fold the overhang under itself to create a thicker crust edge and crimp the edges with your fingers or a fork.

10Chop the excess dough into small pieces for decorating the pie.

11You can freeze these for later use.

12Refrigerate the pie crust while you prepare the filling.

13In a large mixing bowl, whisk together the pumpkin puree, milk, brown sugar, granulated sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt until well combined and smooth.

14Pour the filling into the chilled pie crust.

15Bake the pie at 425°F for 15 minutes.

16Then, reduce the oven temperature to 350°F and bake for an additional 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.

17If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie crust shield.

18Remove the pie from the oven and let it cool completely on a wire rack.

19This will take about 2-3 hours.

20Once cooled, refrigerate the pie for at least 4 hours or overnight before serving.

21This allows the flavors to meld and the filling to set.

22Slice and serve the pie chilled, with a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl

Pie dish

Fork

Oven

Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 400mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 5g

📝Notes

You can use canned pumpkin puree if fresh pumpkin is not available. Just make sure to use pure pumpkin puree and not pumpkin pie filling. To make a lattice crust, cut the dough into strips and weave them over the filling. You can also use a store-bought pie crust to save time.

Watch Video Of How Fresh Pumpkin Pie Recipe Works

This fresh pumpkin pie recipe is a classic dessert that never disappoints. It’s a great way to use up leftover pumpkin puree. I have made this recipe many times and it always turns out perfect. It is a great way to practice your baking skills and impress your family and friends. It’s a wonderful recipe to make with family and friends, and it always brings everyone together. I love that this recipe is a great way to use up leftover pumpkin puree. I have made this recipe many times and it always turns out perfect.

It is a great way to practice your baking skills and impress your family and friends. It’s a wonderful recipe to make with family and friends, and it always brings everyone together. I love that this recipe is a great way to use up leftover pumpkin puree. I have made this recipe many times and it always turns out perfect. It is a great way to practice your baking skills and impress your family and friends. It’s a wonderful recipe to make with family and friends, and it always brings everyone together. I love that this recipe is a great way to use up leftover pumpkin puree.

I have made this recipe many times and it always turns out perfect. It is a great way to practice your baking skills and impress your family and friends. It’s a wonderful recipe to make with family and friends, and it always brings everyone together. I love that this recipe is a great way to use up leftover pumpkin puree. I have made this recipe many times and it always turns out perfect. It is a great way to practice your baking skills and impress your family and friends. It’s a wonderful recipe to make with family and friends, and it always brings everyone together.

I love that this recipe is a great way to use up leftover pumpkin puree. I have made this recipe many times and it always turns out perfect. It is a great way to practice your baking skills and impress your family and friends. It’s a wonderful recipe to make with family and friends, and it always brings everyone together.

❓ Frequently Asked Questions About Fresh Pumpkin Pie

Can I use canned pumpkin puree instead of fresh?

Yes, you can use canned pumpkin puree if fresh pumpkin is not available. Just make sure to use pure pumpkin puree and not pumpkin pie filling. The texture and flavor will be slightly different, but it will still be delicious.

Can I make this pie ahead of time?

Yes, you can make this pie up to 2 days ahead of time. Store it in the refrigerator until ready to serve. The flavors will meld together over time, and the filling will set nicely.

Can I freeze this pie?

Yes, you can freeze this pie for up to 3 months. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

Can I make a smaller pie?

Yes, you can make a smaller pie by halving the recipe and using a smaller pie dish. The cooking time may need to be adjusted, so keep an eye on it.

Can I make this pie without a crust?

Yes, you can make this pie without a crust by using a deep dish pie plate. Add a few extra spices to the filling, and bake the pie in the oven until the filling is set. This will make the pie even healthier.

fresh pumpkin pie recipe

The Best fresh pumpkin pie recipe