fresh pumpkin pie recipe

Written BySheba G Updated On
fresh pumpkin pie recipe
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The Best fresh pumpkin pie recipe

I’m so excited to share with you my favorite fresh pumpkin pie recipe. This classic dessert is a staple in many American households, and for good reason – it’s delicious, easy to make, and perfect for any occasion. I remember my grandmother making this pie for our family gatherings during the holidays, and it’s a tradition that I’ve continued with my own kids.

There’s something special about biting into a warm slice of pumpkin pie, the flavors of the spices and the sweetness of the pumpkin just melting together. It’s a comfort food that never fails to put a smile on my face. As a busy mom, I love that this recipe is so easy to make and requires minimal ingredients.

The key to making a great pumpkin pie is using fresh pumpkin puree, which gives it a depth of flavor that you just can’t replicate with canned pumpkin. I use a combination of allspice, cinnamon, and nutmeg to give it that warm, spicy flavor that everyone loves. And let’s not forget the crust – flaky, buttery pastry is the perfect complement to the sweet and savory filling.

I’ve made this recipe countless times over the years, and it never fails to impress. Whether I’m serving it at a family gathering or just need a quick dessert for my kids after dinner, this pie is always a hit. And the best part?

It’s surprisingly healthy – with all the benefits of pumpkin puree and minimal added sugar, you can feel good about what you’re feeding your family. So if you’re looking for a delicious and easy-to-make dessert recipe that’s perfect for any occasion, look no further than this fresh pumpkin pie recipe.

Fresh Pumpkin Pie

Fresh Pumpkin Pie

4.9 from 1308 votes

This classic Fresh Pumpkin Pie recipe features a flaky crust and a smooth, creamy filling. It is perfect for fall gatherings and holiday meals.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time80 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

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

For the Filling

1 1/2 cups pumpkin puree
1 can (12 oz) evaporated milk
1/2 cup brown sugar
1/2 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
2 eggs

For the Topping

Whipped cream for serving

👨‍🍳Directions

1In a large mixing bowl combine flour and salt.
2Add the cold cubed butter and mix with your fingers until the mixture resembles coarse crumbs.
3Gradually add ice-cold water and mix until the dough comes together.
4On a lightly floured surface, roll out the dough to fit a 9-inch pie dish.
5Press the dough into the pie dish and trim the edges.
6Chill the crust in the refrigerator for 30 minutes.
7Preheat the oven to 425°F.
8Line the chilled crust with parchment paper and fill it with pie weights or dried beans.
9Bake for 15 minutes.
10Remove the parchment paper and weights, and bake for an additional 5-7 minutes until the crust is lightly golden.
11Remove from oven and set aside.
12In a blender, combine pumpkin puree, evaporated milk, brown sugar, white sugar, cinnamon, ginger, nutmeg, and salt.
13Blend until smooth.
14Add the eggs one at a time and blend well after each addition.
15Pour the filling into the pre-baked pie crust.
16Reduce the oven temperature to 350°F.
17Bake the pie for 50-60 minutes, or until a knife inserted into the center comes out clean.
18The edges should be set and the center should be slightly jiggly.
19Allow the pie to cool completely on a wire rack.
20Once cooled, refrigerate for at least 4 hours or overnight.
21Serve with whipped cream.

🔧Equipment

Pie dish
Mixing bowl
Rolling pin
Oven
Blender

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 500mg🌾Total Carbs: 58g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 7g

📝Notes

Tips: Use fresh pumpkin puree for the best flavor. Ensure the pie is completely cooled before refrigerating to prevent condensation.

Watch Video Of How Fresh Pumpkin Pie Works

This fresh pumpkin pie recipe is truly a classic – it’s easy to make, deliciously flavorful, and perfect for any occasion.

One thing I love about this recipe is that it stores well in the fridge or freezer – simply thaw it out when you’re ready to serve.

And if you’re looking for some fun ways to serve it up, try serving individual slices with whipped cream or vanilla ice cream on top.

❓ Frequently Asked Questions About Fresh Pumpkin Pie

Q: What type of pumpkin should I use for this recipe?

In order to get the best flavor out of your pumpkin pie, you’ll want to use a sugar pumpkin or an heirloom variety. These types of pumpkins are sweeter and have less stringy texture than other varieties.

Q: Can I make this pie ahead of time?

Yes! One of the best things about this recipe is that you can make it ahead of time and store it in the fridge for up to 24 hours before baking.

Q: What’s the secret to getting a flaky crust?

The key to getting a flaky crust is using cold ingredients – make sure your butter is straight from the fridge and your water is ice-cold.

Q: Can I substitute other spices for the ones called for in this recipe?

You can definitely experiment with different spice combinations – some people like more cinnamon than nutmeg, while others prefer an extra pinch of allspice.

Q: How do I know when my pie is done baking?

Aim for an internal temperature of 180°F (82°C) – this will ensure that your filling is set and your crust is perfectly golden brown.

Q: Can I make individual-sized pies instead of one large one?

This recipe makes six individual-sized pies – simply divide your dough into six equal pieces before rolling them out.

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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