pumpkin pie with real pumpkin recipe

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

Pumpkin pie is a classic dessert that has been a staple in American cuisine for centuries. The first pumpkin pie recipe was published in 1796 by Amelia Simmons, who included it in her book ‘American Cookery.’

This traditional recipe has been passed down through generations and remains a beloved treat during the fall season. I love making this pie with real pumpkin because it’s a great way to get my family involved in cooking and baking.

My kids love helping me with the preparation, from scooping out the pumpkin to mixing the filling. The end result is a delicious and comforting dessert that’s perfect for any occasion, whether it’s a family gathering or a cozy night in.

I’ve tried various recipes over the years, but this one remains my favorite due to its simplicity and rich flavor. Using real pumpkin adds a depth of flavor that canned pumpkin just can’t replicate.

Plus, it’s a healthier option compared to many store-bought pies, which often contain added sugars and preservatives. When I make this pie for my family, they always rave about the taste and texture.

It’s become a tradition for us to make it together every year during the fall season.

Classic Pumpkin Pie with Real Pumpkin

Classic Pumpkin Pie with Real Pumpkin

4.8 from 1957 votes

This pumpkin pie recipe uses real pumpkin for a rich, authentic flavor. The homemade crust and creamy filling make it a perfect dessert for fall.

Prep Time30 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 30 mins
Servings: 8Cuisine: InternationalCalories: 350 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 medium sugar pumpkin
1 1/2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
3 large eggs

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add 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.
5Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to chill.
6Meanwhile, preheat the oven to 350°F.
7Cut off the top of the pumpkin, remove the seeds and strings, and peel the skin.
8Cut the pumpkin into 1-inch cubes.
9Place the pumpkin cubes in a saucepan, cover with water, and bring to a boil.
10Reduce heat to medium, cover, and simmer for 15-20 minutes, until the pumpkin is tender and easily pierced with a fork.
11Drain and set aside to cool.
12On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
13Transfer the dough to the pie dish, pressing it into the sides and bottom.
14Trim the edges and crimp as desired.
15Line the crust with parchment paper and fill with pie weights or dried beans.
16Bake for 15 minutes.
17Remove the parchment and weights, and bake for an additional 5-7 minutes, until the crust is lightly golden.
18Set aside to cool slightly.
19In a blender or food processor, puree the cooked pumpkin until smooth.
20In a large mixing bowl, whisk together heavy cream, milk, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt until well combined.
21Add the pumpkin puree and whisk until smooth.
22In a separate bowl, whisk the eggs.
23Gradually pour the egg mixture into the pumpkin mixture, whisking constantly to combine.
24Pour the filling into the cooled pie crust.
25Bake the pie at 350°F for 50-60 minutes, until the filling is set and a knife inserted into the center comes out clean.
26If the crust begins to brown too quickly, cover the edges with aluminum foil.
27Allow the pie to cool completely on a wire rack before serving.
28This will take about 3-4 hours.
29Serve chilled, with a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Oven
Peeler
Knife
Cutting board
Saucepan
Whisk
Fork

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 400mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 5g

📝Notes

Tips: For a smoother texture, strain the pumpkin puree through a fine-mesh sieve before adding it to the filling. To make ahead, prepare the pie and refrigerate overnight. Bake in the morning and serve in the evening.

Watch Video Of How Classic Pumpkin Pie with Real Pumpkin Works

This pumpkin pie recipe is always a good idea for any occasion, whether it’s a family gathering or a cozy night in.

The best part about this recipe is how easy it is to make ahead of time – simply prepare the filling and crust separately and store them in separate containers in the refrigerator overnight before assembling and baking it.

This makes it perfect for busy families like mine who need quick and easy meal solutions during the week.

❓ Frequently Asked Questions About Pumpkin Pie with Real Pumpkin

Q1: What type of pumpkin should I use for this recipe?

A1: For this recipe, you’ll want to use a sugar pumpkin or a pie pumpkin. These types of pumpkins are specifically grown for their sweet and tender flesh, making them perfect for baking into pies. You can usually find them at most grocery stores or farmers’ markets during the fall season.

Q2: Can I use canned pumpkin instead of fresh?

A2: While canned pumpkin is convenient, I highly recommend using fresh pumpkin for this recipe. Fresh pumpkin has a more vibrant flavor and texture that canned pumpkin just can’t replicate. Plus, using fresh pumpkin allows you to control the amount of sugar that goes into your pie

Q3: How do I know if my pie crust is done?

A3: To check if your pie crust is done, gently press on it with your fingers or the back of a spoon. If it feels firm and doesn’t indent easily, it’s ready to be filled with the pumpkin mixture

Q4: Can I make this pie ahead of time?

A4: Yes, you can make this pie ahead of time! Simply prepare the filling and crust separately and store them in separate containers in the refrigerator overnight. Assemble the pie just before baking it

Q5: Why does this recipe include evaporated milk?A5: Evaporated milk adds a rich and creamy texture to this pie that’s hard to replicate with other types of milk. It also helps to balance out the sweetness of the sugar and spices in the filling.

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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