It’s the best dessert of the holiday season, if you ask me. But don’t just use canned pumpkin for it.
Nope, do the work to get some fresh pumpkin puree.
Once you have pumpkin pie with fresh pumpkin puree, you may never be able to switch back.
Homemade Pumpkin Pie Made with Fresh Pumpkin
This classic pumpkin pie features silky-smooth, flavorful filling made from fresh pumpkin puree, perfectly spiced and baked in a flaky crust. Using fresh pumpkin instead of canned delivers superior flavor and a truly homemade taste that's perfect for fall gatherings and holiday celebrations.
Ingredients
- 1 small (3-4 lbs) sugar pumpkin (also called pie pumpkin) (yields about 2 cups puree)
- 1¼ cups all-purpose flour (for the crust)
- ½ cup (1 stick) unsalted butter (cold, cut into small cubes)
- ½ teaspoon salt (for the crust)
- 3-4 tablespoons ice water
- ¾ cup granulated sugar (for the filling)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ teaspoon salt (for the filling)
- 3 large eggs (lightly beaten)
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
Instructions
1. Prepare the fresh pumpkin puree: Preheat your oven to 350°F (175°C). Cut the sugar pumpkin in half and scoop out all the seeds and stringy pulp. Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes until the flesh is very tender when pierced with a fork.
💡 Tip: Sugar pumpkins (pie pumpkins) are smaller and sweeter than carving pumpkins, making them ideal for cooking.
2. Once the pumpkin is cool enough to handle, scoop out the flesh and place it in a food processor or blender. Puree until completely smooth. Measure out 2 cups of puree for the pie (reserve any extra for another use). If the puree seems watery, place it in a fine-mesh strainer lined with cheesecloth over a bowl and let it drain for 30 minutes.
💡 Tip: Removing excess moisture from the pumpkin puree helps prevent a watery pie filling.
3. Make the pie crust: In a large bowl, whisk together the flour and ½ teaspoon salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Add ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
💡 Tip: Don't overwork the dough or add too much water, as this can make the crust tough.
5. On a lightly floured surface, roll out the chilled dough into a 12-inch circle about ⅛-inch thick. Transfer to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough, leaving about 1 inch of overhang, then fold the overhang under itself and crimp the edges decoratively. Refrigerate while you prepare the filling.
6. Preheat the oven to 425°F (220°C). In a large mixing bowl, whisk together the sugar, cinnamon, ginger, allspice, cloves, and ½ teaspoon salt.
7. Add the 2 cups of fresh pumpkin puree, beaten eggs, evaporated milk, and vanilla extract to the spice mixture. Whisk until completely smooth and well combined.
💡 Tip: Make sure the pumpkin puree is at room temperature for easier mixing and even baking.
8. Pour the filling into the prepared pie crust. Gently tap the pie dish on the counter a few times to release any air bubbles.
9. Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, until the filling is set around the edges but still slightly jiggly in the center. A knife inserted about 1 inch from the edge should come out clean.
💡 Tip: The center will continue to set as the pie cools, so don't overbake or the filling may crack.
10. Remove the pie from the oven and let it cool completely on a wire rack, at least 2-3 hours. Refrigerate until ready to serve. Serve with whipped cream if desired.
Notes
You can use nutmeg instead of allspice, if you want.
Tips
- Choose sugar pumpkins or pie pumpkins (not carving pumpkins) for the best flavor and texture. They're smaller, sweeter, and less watery.
- To protect the crust edges from over-browning, cover them with aluminum foil or a pie crust shield during the last 20-30 minutes of baking.
- The pie can be made 1-2 days ahead and stored covered in the refrigerator, making it perfect for holiday meal prep.
- For the flakiest crust, make sure all ingredients (butter, water) are very cold and handle the dough as little as possible.
- If you prefer to save time on the crust, you can use a store-bought refrigerated pie dough or frozen pie shell.
Variations
If you want to have a little fun with the recipe, here’s some variations that I’ve tested out and approve of. I really like the bourbon option.
- Maple Pumpkin Pie: Replace ¼ cup of the granulated sugar with pure maple syrup for a deeper, more complex sweetness.
- Bourbon Pumpkin Pie: Add 2 tablespoons of bourbon to the filling for a sophisticated adult twist.
- Coconut Pumpkin Pie: Substitute full-fat coconut milk for the evaporated milk for a dairy-free version with tropical undertones.
- Ginger-Spiced Crust: Add 1 teaspoon of ground ginger to the pie crust dough for extra spice throughout.
- Pecan Streusel Topping: After the initial 15-minute bake, sprinkle the pie with a mixture of chopped pecans, brown sugar, and melted butter, then continue baking.
- Pumpkin Cream Cheese Pie: Swirl 4 oz of softened cream cheese mixed with 2 tablespoons sugar into the filling before baking for a marbled effect.
Nutrition Facts
Calories: 320 kcal
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 95mg
Sodium: 310mg
Total Carbohydrates: 44g
Dietary Fiber: 2g
Sugars: 26g
Protein: 6g
Vitamin A: 180% DV
Vitamin C: 6% DV
Calcium: 10% DV
Iron: 12% DV