homemade pumpkin pie with real pumpkin recipe

Written BySheba G Updated On
homemade pumpkin pie with real pumpkin recipe
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The Best homemade pumpkin pie with real pumpkin recipe

As a mom who loves to cook, I have always been a fan of traditional homemade pumpkin pie. There is something so comforting about the warm, spicy aroma that fills the house when this pie is baking.

I remember my grandmother making pumpkin pie every year for Thanksgiving, and it was always the highlight of the meal. Her recipe was passed down through generations, and I have always tried to keep that tradition alive.

I love making this pie because it is a great way to use real pumpkin, which is not only delicious but also packed with nutrients like vitamin A and fiber. My kids love helping me make the pie, and it has become a fun family activity that we look forward to every year.

This pie is perfect for any occasion, whether it’s a holiday gathering or a simple weeknight dessert. The combination of the smooth, creamy filling and the flaky, buttery crust is simply irresistible.

Plus, it pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. I hope you enjoy making this recipe as much as I do.

Homemade Pumpkin Pie with Real Pumpkin

Homemade Pumpkin Pie with Real Pumpkin

4.9 from 1460 votes

This classic pumpkin pie recipe uses real pumpkin puree for a rich, velvety filling. Perfect for fall and holiday gatherings.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Crust

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

For the Filling

1 1/2 cups real pumpkin puree
1 1/2 cups canned evaporated milk
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

👨‍🍳Directions

1In a large bowl, combine flour and salt.
2Add the cubed butter and mix with a fork or pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
3Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
4Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5Preheat the oven to 425°F.
6Roll out the chilled dough on a lightly floured surface until it is about 1/8-inch thick.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the edges and crimp as desired.
9Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans.
10Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until the crust is lightly golden.
11Remove from the oven and set aside.
12In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, and brown sugar until well combined.
13Add the eggs, one at a time, whisking well after each addition.
14Stir in the pumpkin pie spice, cinnamon, ginger, nutmeg, and salt until fully incorporated.
15Pour the filling into the pre-baked pie crust and smooth the top with a spatula.
16Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 40-45 minutes, or until a knife inserted into the center comes out clean.
17Allow the pie to cool completely on a wire rack before serving.
18This will allow the filling to set properly and make it easier to slice.
19Serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

🔧Equipment

Mixing bowl
Pie dish
Fork
Whisk
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 300mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: For a healthier option, you can substitute whole wheat flour for the all-purpose flour in the crust. Additionally, you can make your own pumpkin puree by roasting a sugar pumpkin, scooping out the seeds, and blending the flesh until smooth.

Watch Video Of How Homemade Pumpkin Pie with Real Pumpkin Works

I love this recipe because it is versatile and can be enjoyed year-round. Whether you are celebrating a holiday or just want a cozy dessert on a chilly evening, this pumpkin pie is the perfect choice.

It is a great way to use fresh ingredients and create a comforting dish that the whole family will enjoy. Plus, it is easy to make ahead of time and store in the refrigerator until ready to serve.

I hope you give this recipe a try and fall in love with the classic flavors of homemade pumpkin pie as much as I have. It is a timeless classic that will never go out of style.

❓ Frequently Asked Questions About Pumpkin Pie with Real Pumpkin

1. Can I use canned pumpkin puree instead of real pumpkin?

While you can use canned pumpkin puree, using real pumpkin will give you a fresher and more robust flavor. Real pumpkin puree is also lower in sodium and additives compared to canned options.

2. Can I make the crust ahead of time?

Yes, you can make the crust ahead of time. Prepare the dough and refrigerate it for up to 2 days or freeze it for up to 1 month. When ready to use, thaw the dough in the refrigerator overnight and then proceed with the recipe.

3. How do I know when the pie is done?

The pie is done when the edges are set and the center is slightly jiggly. A knife inserted into the center should come out clean. Be careful not to overbake, as this can cause the pie to crack.

4. Can I use a different type of milk for the filling?

You can substitute the evaporated milk with whole milk or half-and-half for a creamier filling. However, evaporated milk provides a richer flavor and helps to achieve the classic pumpkin pie texture.

5. How should I store leftover pumpkin pie?

Store leftover pumpkin pie in the refrigerator, covered tightly with plastic wrap or aluminum foil. It will keep for up to 4 days. You can also freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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