pumpkin pie fresh pumpkin recipe

Written ByJenny Smyth Posted on
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The Best pumpkin pie fresh pumpkin recipe

I’m so excited to share with you my favorite pumpkin pie recipe made with fresh pumpkin. This classic dessert is a staple in our household, especially during the fall season.

There’s something special about using fresh pumpkin puree instead of canned pumpkin that makes all the difference in taste and texture. My kids love helping me in the kitchen, and this recipe is a great way to get them involved in the cooking process.

We always make a big batch of this pie for our family gatherings, and it’s always a hit with everyone. The best part is that it’s surprisingly easy to make, and the end result is well worth the effort.

I’ve been making this recipe for years, and it’s become a tradition for us. Every time we take a bite, we’re reminded of the simple joys of homemade cooking and the warmth of family time together.

This recipe is more than just a delicious dessert – it’s a way to connect with loved ones and create lasting memories. Whether you’re looking for a special occasion dessert or just a comforting treat, this pumpkin pie recipe is sure to please.

So go ahead, give it a try, and let me know how it turns out! I hope you enjoy it as much as we do.

Fresh Pumpkin Pie with Homemade Crust

4.7 from 1182 votes

This classic pumpkin pie recipe uses fresh pumpkin and a homemade pie crust for a delightful and comforting dessert. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time1 hr 15 mins
Resting Time0 mins
Total Time1 hr 45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water

For the Pumpkin Filling

1 medium fresh pumpkin
1 1/2 cups granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
2 cups heavy cream
4 large eggs
1 tsp vanilla extract

For the Whipped Cream Topping

1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 425°F (220°C) before you begin.
2To make the pie crust, combine flour, salt, and sugar in a large mixing bowl.
3Add the cold cubed butter and use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs.
4Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
5You may not need all the water, or you may need a bit more.
6Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
7This helps the gluten to relax and makes the crust easier to roll out.
8While the dough is chilling, prepare the pumpkin.
9Cut the pumpkin in half, scoop out the seeds, and peel off the skin.
10Cut the pumpkin into chunks and place them in a large pot.
11Cover with water and bring to a boil over medium-high heat.
12Reduce the heat to medium and let it simmer for 15-20 minutes, or until the pumpkin is tender and can be easily pierced with a fork.
13Drain the water and let the pumpkin cool slightly.
14Then, mash the pumpkin flesh until smooth and set aside.
15On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
16Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
17Trim the edges, leaving about an inch of overhang.
18Fold the overhang under itself to create a thicker crust edge.
19Crimp the edges with your fingers or a fork.
20Line the crust with parchment paper and fill it with pie weights or dried beans.
21Bake for 15 minutes.
22Remove the parchment and weights, and bake for an additional 5-7 minutes, or until the crust is lightly golden.
23Remove from the oven and let it cool slightly.
24In a large bowl, combine the mashed pumpkin, sugar, cinnamon, ginger, nutmeg, and salt.
Mix well.
25In a separate bowl, whisk together the heavy cream, eggs, and vanilla extract.
26Gradually add the wet ingredients to the dry ingredients, mixing just until combined.
27Pour the pumpkin filling into the pre-baked pie crust.
28Return the pie to the oven and bake at 425°F (220°C) for 15 minutes.
29Reduce the oven temperature to 350°F (180°C) and bake for an additional 40-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
30If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie crust shield.
31Remove the pie from the oven and let it cool completely on a wire rack.
32This may take a few hours, or you can refrigerate it overnight.
33Once cooled, prepare the whipped cream topping by beating the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
34Spread the whipped cream over the pie before serving.

🔧Equipment

Mixing bowl
Pie dish
Oven
Peeler
Knife
Sieve
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 105mg🧂Sodium: 450mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: For a smoother pie filling, strain the mashed pumpkin through a sieve before mixing with the other ingredients.

Watch Video Of How Fresh Pumpkin Pie with Homemade Crust Works

This pumpkin pie recipe is perfect for any occasion, whether it’s a family gathering or just a cozy night in with loved ones. The best part is that it stores well in an airtight container at room temperature or in the refrigerator for up to 5 days.

If you need to store it longer than that, simply wrap individual slices tightly in plastic wrap or aluminum foil and freeze for up to 2 months. When you’re ready to serve, simply thaw overnight in the refrigerator or reheat at room temperature until warmed through.

❓ Frequently Asked Questions About Fresh Pumpkin Pie with Crust

1.

Q: Can I use canned pumpkin instead of fresh pumpkin?

A: While canned pumpkin is convenient, using fresh pumpkin gives the pie a more authentic flavor and texture. If you do decide to use canned pumpkin, make sure to choose one that’s 100% pumpkin puree without any added sugars or spices.

2.

Q: How do I know when the pie is done?

A: A good rule of thumb is to check the pie after 45 minutes of baking. If the crust is golden brown and the filling is set, then it’s done. If not, cover the pie with foil and bake for an additional 15-20 minutes.

3.

Q: Can I make this pie ahead of time?

A: Yes, you can make the pie crust and filling ahead of time, but it’s best to assemble and bake the pie on the same day. If you do need to store it overnight, keep it in an airtight container in the refrigerator until morning.

4.

Q: What’s the best way to store leftover pie?

A: Store leftover pie in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze individual slices for up to 2 months.

5.

Q: Can I use this recipe for other types of pies?

A: While this recipe is specifically designed for pumpkin pie, you can use it as a base for other types of pies like sweet potato or butternut squash. Simply substitute out the pumpkin puree with your chosen ingredient and adjust the spices accordingly.

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