pumpkin pie with real pumpkin recipe

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

I’ve been making pumpkin pie with real pumpkin for years, and it’s a recipe that never fails to impress my family and friends. There’s something special about using fresh pumpkin puree instead of canned pumpkin that just elevates the entire dish. The first time I tried it, I was hooked – the flavor and texture are just so much better than anything you can get from a can or package mix.

As a busy mom, I love that this recipe is so easy to make and can be prepared in advance, making it perfect for holidays or special occasions. My kids love helping me in the kitchen, especially when it comes to mixing the filling and rolling out the dough. And let me tell you, they devour this pie in seconds – it’s a crowd-pleaser for sure.

But what really sets this recipe apart is the use of real pumpkin puree. It adds a depth of flavor that’s just missing from store-bought mixes or canned pumpkin. Plus, it’s so much healthier than those alternatives – no preservatives, no artificial anything.

Just pure, wholesome goodness. I’ve experimented with different types of sugar and spices over the years, but the combination in this recipe is just right. It’s not too sweet, not too spicy – just perfect for a classic pumpkin pie.

And don’t even get me started on the crust… it’s flaky, buttery, and totally worth making from scratch.

Pumpkin Pie with Real Pumpkin

Pumpkin Pie with Real Pumpkin

4.6 from 1006 votes

This classic pumpkin pie recipe uses real pumpkin for a rich, homemade flavor. The perfect dessert for fall holidays.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
4-5 tablespoons ice-cold water

For the Pumpkin Filling

1 small sugar pumpkin (about 3-4 lbs)
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 cups heavy cream
4 large eggs
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add the cold, cubed butter and mix using a fork until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, 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 fit a 9-inch pie dish.
7Press the dough into the pie dish, trim the edges, and crimp as desired.
8Place the pie crust in the refrigerator while preparing the filling.
9Preheat the oven to 425°F.
10Cut the pumpkin in half and use a spoon to remove the seeds and stringy pulp.
11Use a vegetable peeler to remove the skin.
12Cut the pumpkin into 1-inch chunks.
13Place the pumpkin chunks in a large saucepan, cover with water, and bring to a boil over high heat.
14Reduce the heat to medium, cover, and simmer for 15-20 minutes, or until the pumpkin is tender and easily pierced with a fork.
15Drain the pumpkin and allow it to cool slightly.
16In a food processor or blender, puree the cooked pumpkin until smooth.
17You should have about 2 cups of pumpkin puree.
18In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt.
19Mix well until the sugar is completely dissolved and the spices are evenly distributed.
20Whisk in the heavy cream and eggs until the mixture is smooth and well combined.
21Stir in the vanilla extract.
22Pour the pumpkin filling into the chilled pie crust.
23Place the pie dish on a baking sheet to catch any spills.
24Bake the pie at 425°F for 15 minutes.
25Reduce the oven temperature to 350°F and continue baking for an additional 45-50 minutes, or until the filling is set and the crust is golden brown.
26To check for doneness, gently shake the pie; the filling should be slightly jiggly in the center but not liquid.
27Allow the pie to cool completely on a wire rack before serving.
28This will take about 2-3 hours.

🔧Equipment

Mixing bowl
Pie dish
Oven
Potato peeler
Vegetable peeler
Saucepan
Whisk
Fork

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 110mg🧂Sodium: 350mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 4g

📝Notes

Tips: For a smoother filling, strain the pumpkin puree through a fine-mesh sieve before adding the other ingredients. To make ahead, prepare the pie and refrigerate overnight. Let it sit at room temperature for 1 hour before baking.

Watch Video Of How Pumpkin Pie with Real Pumpkin Works

This pumpkin pie with real pumpkin recipe is a family favorite that I always look forward to making. It’s perfect for any occasion, from holiday gatherings to everyday family dinners.

The combination of the rich, spiced filling and the flaky crust is simply irresistible. I always make sure to have plenty of leftovers to enjoy the next day.

It’s a great way to get fresh pumpkin into your diet, and the kids love helping me make it. This recipe is always a good idea for any occasion and works well for family gatherings.

❓ Frequently Asked Questions About Pumpkin Pie with Real Pumpkin

Q: What type of sugar is best to use in this recipe?

For this recipe, I like to use granulated sugar. It dissolves easily into the filling and adds a nice sweetness without overpowering the other flavors.

Q: Can I use fresh spices instead of ground spices?

Yes! Fresh spices will add an amazing aroma and flavor to your pie. Simply substitute 1 teaspoon of ground cinnamon with 1/2 teaspoon of cinnamon powder (or 1/4 teaspoon of whole cinnamon sticks), 1/2 teaspoon of ground nutmeg with 1/4 teaspoon of whole nutmeg seeds.

Q: How do I ensure my pie crust doesn’t become soggy?

A key tip is to chill your pie crust in the fridge for at least 30 minutes before baking. This will help prevent it from becoming soggy during baking.

Q: Can I make individual servings of this pie?

Yes! To make individual servings, simply divide the filling among ramekins or mini cast-iron skillets and top each with a piece of dough.

Q: How long does this pie keep in the fridge?

This pie will keep in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

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