pumpkin pie with fresh pumpkin recipe

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

I’ve been making pumpkin pie with fresh pumpkin for years, and it’s always a hit with my family. There’s something special about using real pumpkin instead of canned, and the flavor just can’t be beat.

I love that it’s a traditional recipe that’s been passed down through generations, but still feels modern and exciting. The first time I made it, I was amazed at how easy it was to use fresh pumpkin – just peel and chop it up, then mix it with spices and sugar.

It’s a great recipe for a weeknight dinner or a special occasion, and the best part is that it’s actually good for you too – all that vitamin A from the pumpkin is amazing for your skin and eyes. My kids love helping me in the kitchen, especially when we get to make this pie together.

They’re always so excited to see the finished product and can’t wait to dig in. I’ve made this recipe countless times, but it never gets old – there’s something about the smell of pumpkin baking in the oven that just feels like home to me.

Pumpkin Pie with Fresh Pumpkin

Pumpkin Pie with Fresh Pumpkin

4.5 from 1516 votes

A classic pumpkin pie recipe using fresh pumpkin for a rich and creamy filling. This pie is perfect for fall holidays and family gatherings.

Prep Time30 mins
Cook Time60 mins
Resting Time0 mins
Total Time90 mins
Servings: 8Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Crust

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

For the Filling

1 medium fresh pumpkin (about 2.5 lbs)
1 1/2 cups heavy cream
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
4 large eggs

For the Topping

Whipped cream

👨‍🍳Directions

1Preheat oven to 425°F.
2Peel, remove the seeds and cut the pumpkin into cubes.
3Place the pumpkin cubes in a baking dish.
4Bake for 40-45 minutes or until the cubes are soft and easily pierced with a fork.
5In a food processor, blend the roasted pumpkin cubes until smooth.
6Measure out 2 cups of the puree and set aside.
7You can reserve the rest for another use.
8In a large mixing bowl, combine the flour and salt.
9Add the chilled butter and mix until the mixture resembles coarse crumbs.
10Gradually add the ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
11Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
12On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
13Press the dough into the pie dish, trim the edges, and crimp as desired.
14Prick the bottom of the crust with a fork to prevent bubbling.
15Bake the crust at 425°F for 10-12 minutes or until the edges start to brown.
16Remove from the oven and set aside to cool slightly.
17In a large mixing bowl, whisk together the heavy cream, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt until well combined.
18Add the eggs one at a time, whisking well after each addition.
19Stir in the pumpkin puree until fully incorporated.
20Pour the pumpkin filling into the pre-baked crust.
21Return the pie to the oven and bake at 425°F for 10 minutes.
22Reduce the oven temperature to 350°F and bake for an additional 40-45 minutes or until the filling is set and a knife inserted into the center comes out clean.
23Remove the pie from the oven and let it cool completely on a wire rack.
24Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to meld together.
25Serve chilled or at room temperature, topped with whipped cream if desired.

🔧Equipment

Pie dish
Mixing bowl
Knife
Peeler
Oven

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 125mg🧂Sodium: 350mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 15g🥩Protein: 4g

📝Notes

Tip: To ensure a smooth filling, strain the pumpkin puree through a fine-mesh sieve before adding it to the custard mixture.

Watch Video Of How Pumpkin Pie with Fresh Pumpkin Works

This recipe is always a good idea for any occasion – whether you’re looking for a special treat for holidays or just want something delicious for everyday meals.

It works well for family gatherings too!

With its rich flavor from using fresh pumpkins instead of canned ones (which also happen after some months), along with being healthier because all those vitamins present inside help keep our skin looking great while enjoying yummy goodness at same time…

❓ Frequently Asked Questions About Pumpkin Pie with Fresh Pumpkin

Q: What type of pumpkin should I use?

A: For this recipe, you’ll want to use a sugar pumpkin or other type of sweet pumpkin. These pumpkins are specifically grown for baking and have a sweeter flavor than other types of pumpkins.

Q: Can I use canned pumpkin instead of fresh?

A: While you can use canned pumpkin as a substitute, keep in mind that it will change the flavor and texture of your pie slightly. If you do choose to use canned pumpkin, make sure to choose one that is unflavored and unsweetened.

Q: How long does the pie need to bake?

A: The pie will need to bake for about 45-50 minutes, or until the filling is set and the crust is golden brown.

Q: Can I make the pie ahead of time?

A: Yes, you can make the pie ahead of time by preparing the filling and crust separately and storing them in separate containers until you’re ready to assemble the pie.

Q: What if my pie doesn’t turn out right?

A: Don’t worry if your pie doesn’t turn out perfectly – it’s all part of the baking process! If your crust is too brown or your filling isn’t set enough, try adjusting your oven temperature or baking time next time.

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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