pumpkin pie using fresh pumpkin recipe

Written BySheba G Updated 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 has been a staple in our household for years, and it’s a perfect addition to any family gathering or holiday meal. I love how the sweetness of the pumpkin pairs with the spices, and the texture is just right – not too soft and not too hard. My kids always ask for seconds, and I have to admit, I do too!

It’s a recipe that’s easy to make and requires just a few ingredients, but it’s sure to impress your guests. The best part? It’s made with fresh pumpkin, which gives it a flavor that’s just unbeatable. I’ve made this recipe for Thanksgiving, Christmas, and even just for a Tuesday night dinner – it’s that good!

One of the things I love about this recipe is that it’s actually quite healthy compared to some other pie recipes out there. The pumpkin is packed with vitamins and antioxidants, and the spices are all natural. Plus, it’s made with whole wheat flour instead of all-purpose flour, which makes it a bit more nutritious. So go ahead and give this recipe a try – I promise you won’t be disappointed!

The first time I made this recipe was years ago when my mom gave me her old cookbook. It was a family favorite back then, and it still is today. I’ve tweaked the recipe over the years to make it my own, but the basic ingredients remain the same. This pie is perfect for any occasion – whether you’re celebrating a special holiday or just want something comforting on a cold winter night.

So grab some fresh pumpkin and get baking! The key to making this pie is using fresh pumpkin puree instead of canned. It may take a bit more effort to cook down the pumpkin, but trust me, it’s worth it.

Pumpkin Pie Using Fresh Pumpkin

Pumpkin Pie Using Fresh Pumpkin

4.8 from 574 votes

This classic pumpkin pie recipe uses fresh pumpkin for a rich, homemade flavor. Topped with whipped cream, it is perfect for fall gatherings.

Prep Time30 mins
Cook Time60 mins
Resting Time0 mins
Total Time90 mins
Servings: 8Cuisine: InternationalCalories: 310 kcal

🥘Ingredients

For the Crust

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

For the Filling

1 1/2 cups fresh pumpkin puree
1 cup granulated sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
2 large eggs
1 can (12 oz) evaporated milk

👨‍🍳Directions

1Preheat your oven to 425°F to ensure it is hot when you place the pie in.
2In a large mixing bowl, combine flour and salt.
3Add the cubed, cold butter to the flour mixture.
4Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
5Gradually add ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
6You may not need all the water, or you may need a bit more.
7Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
8This step is crucial for a flaky crust.
9On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
10Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
11Trim the excess dough, leaving about 1/2 inch of overhang.
12Crimp the edges with your fingers or a fork.
13Line the crust with parchment paper and fill it with pie weights or dried beans.
14Blind bake the crust in the preheated oven for 15-20 minutes, or until the edges start to turn golden brown.
15Remove the parchment paper and weights, and set the crust aside to cool slightly.
16While the crust is baking, prepare the filling.
17In a blender or food processor, combine the fresh pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt.
18Blend until smooth.
19Add the eggs, one at a time, blending well after each addition.
20Stir in the evaporated milk.
21Pour the filling into the cooled pie crust, spreading it evenly.
22Bake the pie in the preheated 425°F oven for 15 minutes.
23Reduce the oven temperature to 350°F, and continue baking for an additional 40-50 minutes, or until a knife inserted into the center comes out clean and the filling is set.
24The edges of the pie should be firm and the center should have a slight jiggle.
25If the crust begins to brown too quickly, cover the edges with aluminum foil.
26Allow the pie to cool completely on a wire rack.
27This step is important for the pie to set properly.
28Once cooled, refrigerate the pie for at least 4 hours, or overnight, before serving.
29This allows the flavors to meld and the filling to firm up.
30Serve chilled, with a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Oven
Blender

📊Nutrition Facts (per serving)

🔥Calories: 310 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 390mg🌾Total Carbs: 46g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 5g

📝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. You can also use a canned pumpkin puree for convenience.

Watch Video Of How Pumpkin Pie Using Fresh Pumpkin Works

This pumpkin pie using fresh pumpkin recipe is always a good idea for any occasion – whether you’re celebrating a special holiday or just want something comforting on a cold winter night. The best part?

It’s made with fresh pumpkin, which gives it a flavor that’s just unbeatable. One of my favorite things about this pie is that it’s actually quite healthy compared to some other pie recipes out there.

❓ Frequently Asked Questions About Pumpkin Pie Using Fresh Pumpkin

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

A: For this recipe, you’ll want to use a sugar pumpkin or a pie pumpkin – they’re smaller than regular pumpkins and have sweeter flesh. You can find them at most grocery stores or farmers’ markets during the fall season.

Q: How do I cook down the pumpkin puree?

A: To cook down the pumpkin puree, simply place it in a saucepan with a tablespoon of water over low heat and stir occasionally until it reaches your desired consistency.

Q: Can I substitute other types of sweetener for the sugar called for in this recipe?

A: Yes, you can substitute other types of sweetener like honey or maple syrup for the sugar called for in this recipe.

Q: How do I store leftover pie?

A: You can store leftover pie in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: Can I make this pie without nuts?

A: Yes, you can omit the chopped nuts from the crust if you prefer.

Q: Is this pie suitable for vegans?

A: This pie is not suitable for vegans because it contains eggs.

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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