pumpkin pie fresh pumpkin recipe

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

I’ve been making pumpkin pie from scratch for years, and it’s still a favorite in my household. My kids love helping me in the kitchen, especially when we’re using fresh pumpkin.

There’s something special about using real ingredients and watching the pie come together. The aroma of cinnamon, nutmeg, and ginger fills the house, making everyone’s mouth water.

This recipe is perfect for any occasion, whether it’s a holiday gathering or a weeknight dinner. Not only is it delicious, but it’s also a great way to get some extra veggies into your diet – after all, pumpkin is technically a vegetable!

As a busy mom, I appreciate that this recipe is relatively easy to make and can be prepared ahead of time. Just bake it and let the flavors meld together.

I’ve served this pie at countless family gatherings, and it’s always a hit. My kids even request it on their birthdays!

The combination of spices and sweetness is just right. This pie has become a staple in our household, and I’m sure it will be in yours too once you try it out.

Fresh Pumpkin Pie Recipe

Fresh Pumpkin Pie Recipe

4.7 from 1444 votes

A classic pumpkin pie recipe using fresh pumpkin. This pie is smooth, creamy, and full of warm spices.

Prep Time45 mins
Cook Time60 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
4-5 tbsp ice-cold water

For the Filling

1 1/2 cups fresh pumpkin puree
1 can evaporated milk, 12 oz
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
2 large eggs
1 tsp vanilla extract

👨‍🍳Directions

1First, prepare the pie crust.
2In a large mixing bowl, combine flour and salt.
3Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5You may not need all the water.
6Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
7Preheat the oven to 425°F (220°C).
8On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
9Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
10Trim the edges, leaving about an inch of overhang.
11Crimp the edges with your fingers or a fork.
12Line the crust with parchment paper and fill it with pie weights or dried beans.
13Bake for 15 minutes.
14Remove the parchment and weights, and bake for an additional 5-7 minutes, or until the crust is lightly golden.
15Set aside to cool.
16While the crust is baking, prepare the filling.
17In a blender or food processor, combine the fresh pumpkin puree, evaporated milk, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
18Blend until smooth.
19Add the eggs and vanilla extract, and blend until well combined.
20Pour the filling into the cooled pie crust.
21Reduce the oven temperature to 350°F (175°C).
22Bake the pie for 50-60 minutes, or until the edges are set and the center is still slightly jiggly.
23If the crust begins to brown too quickly, cover the edges with aluminum foil.
24Allow the pie to cool completely on a wire rack.
25This may take a few hours.
26Once cooled, refrigerate the pie for at least 4 hours, or overnight, before serving.
27This allows the flavors to meld and the filling to set.

🔧Equipment

Rolling pin
Pie dish
Blender or food processor
Mixing bowl
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 400mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: To make fresh pumpkin puree, cut a sugar pumpkin in half, scoop out the seeds, and bake at 350°F (175°C) for 45-60 minutes, or until tender. Scoop out the flesh and blend until smooth. Use a deep-dish pie crust for a thicker filling. If using canned pumpkin, use 1 1/2 cups. You can substitute 1/2 tsp pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves.

Watch Video Of How Fresh Pumpkin Pie Recipe Works

I love that this recipe uses real ingredients like fresh pumpkin puree rather than canned alternatives – not only does it taste better but also provide essential vitamins A & C along with potassium from those beautiful fall-colored gourds every autumn brings us such wonderful memories so what more could anyone ask?

As always feel free enjoy share these thoughts!

❓ Frequently Asked Questions About Fresh Pumpkin Pie

6

Q: Can I reheat leftover pie?

A: Yes! To reheat leftover pie, preheat your oven to 350°F (180°C). Place the leftover slices on a baking sheet lined with parchment paper and bake for about 10-15 minutes or until warmed through.

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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