pumpkin pie using fresh pumpkin recipe

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

I’m so excited to share with you my favorite pumpkin pie recipe using fresh pumpkin. This recipe is a game-changer for anyone who loves pumpkin pie as much as I do.

The first time I made this recipe, I was amazed at how easy it was to use fresh pumpkin instead of canned pumpkin puree. The result was a pie that tasted like my grandmother’s homemade pies when I was a child.

My family and kids love this pie, and it’s perfect for any occasion or just a regular Tuesday night dinner. The best part is that it’s healthier than traditional pumpkin pie recipes because we’re using real pumpkin instead of processed ingredients.

Plus, it’s so much fun to make with the kids – they love helping with the preparation and getting their hands dirty in the kitchen. As a busy mom, I appreciate that this recipe is quick and easy to make, but still looks impressive when served to guests.

And let’s be honest, who doesn’t love a good excuse to break out the fall decorations and cozy up by the fireplace with a warm slice of pumpkin pie?

Homemade Pumpkin Pie with Fresh Pumpkin

Homemade Pumpkin Pie with Fresh Pumpkin

4.6 from 1356 votes

This classic pumpkin pie recipe uses fresh pumpkin for a rich, velvety filling. The perfect dessert for fall holidays.

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

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed

For the Pumpkin Filling

2 cups fresh pumpkin puree
1 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
2 large eggs plus 1 large egg yolk
1 1/2 cups evaporated milk

👨‍🍳Directions

1Preheat the oven to 425°F and prepare a 9-inch pie dish by greasing it lightly.
2In a large mixing bowl, combine the flour and salt.
3Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add 3-4 tablespoons of ice-cold water, mixing just until the dough comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
7Transfer the dough to the prepared pie dish, pressing it into the sides and bottom.
8Trim the edges, leaving about 1/2 inch of overhang.
9Crimp the edges with your fingers or a fork.
10In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, and salt.
11Mix well until smooth.
12Add the eggs and egg yolk, mixing until fully incorporated.
13Gradually stir in the evaporated milk until the mixture is well combined and smooth.
14Pour the filling into the prepared pie crust.
15Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F.
16Continue baking for an additional 45-55 minutes, or until the filling is set and a knife inserted near the center comes out clean.
17The top of the pie should be lightly golden and puffed.
18Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
19This allows the filling to set completely.
20Serve the pumpkin pie chilled or at room temperature, garnished with whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 400mg🌾Total Carbs: 53g🥦Dietary Fiber: 2g🍬Sugars: 37g🥩Protein: 6g

📝Notes

Tips: To make fresh pumpkin puree, cut a sugar pumpkin in half, remove the seeds, and bake at 350°F for 45-60 minutes or until tender. Scoop out the flesh and blend until smooth. Use a deep-dish pie pan for a thicker filling.

Watch Video Of How Homemade Pumpkin Pie with Fresh Pumpkin Works

This pumpkin pie recipe using fresh pumpkin is always a good idea for any occasion – whether you’re hosting a holiday dinner or just need a comforting dessert for your family on a Tuesday night.

One of my favorite things about this recipe is how easily it reheats – simply thaw overnight in the fridge or reheat in the microwave until warm through.

When serving leftovers, consider topping with whipped cream or vanilla ice cream for an extra-special treat.

❓ Frequently Asked Questions About Pumpkin Pie with Fresh Pumpkin

Q: What type of pumpkin is best for making pumpkin pie?

A: For this recipe, you’ll want to use a sugar pumpkin or other sweet variety. These types of pumpkins are specifically grown for their sweet flavor and high sugar content, making them perfect for baking into pies.

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

A: While you can use canned pumpkin puree in a pinch, the flavor and texture won’t be the same as using fresh pumpkin. Fresh pumpkin adds a depth of flavor and moisture to the pie that canned puree just can’t replicate.

Q: How do I prepare the fresh pumpkin for baking?

A: To prepare the fresh pumpkin, you’ll need to scoop out the seeds and pulp, then chop it into small pieces and cook it down until it’s smooth and creamy. This process can take some time, but trust me – it’s worth it in the end!

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. Just be sure to adjust the ratio of liquid to flour accordingly to avoid a dense or crumbly crust.

Q: How do I store leftover pumpkin pie?

A: To store leftover pumpkin pie, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil and refrigerating or freezing as needed.

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