Fresh from the Garden Pumpkin Pie
Savor the ultimate taste of autumn with our "Fresh from the Garden Pumpkin Pie," a recipe that celebrates the wholesome richness of fresh pumpkin puree. This homemade masterpiece combines the earthy sweetness of garden-fresh pumpkin with a harmonious blend of warm spices like cinnamon, ginger, nutmeg, and cloves, creating a perfectly spiced pie filling. The creamy texture is achieved with heavy cream and a hint of vanilla, all nestled within a flaky, golden pie crust. Whether you're using a freshly roasted pumpkin or one straight from your own backyard, this pie is the epitome of seasonal comfort food. Ready in just over an hour, this easy-to-follow recipe sets the stage for a holiday dessert that's not only delicious but also shows off your commitment to fresh, natural ingredients. Top it off with a dollop of whipped cream for the perfect finishing touch, and let the flavors of fall take center stage!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Fresh pumpkin puree
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 2 pieces Large eggs
- 1.25 cups Heavy cream
- 1.5 teaspoons Vanilla extract
- 1 piece Unbaked 9-inch pie crust
Instructions
Preheat your oven to 425°F (220°C).
If using a fresh pumpkin, cut it in half, remove the seeds, and bake at 400°F (200°C) for about 45 minutes, or until tender. Scoop out the flesh and blend to make a smooth puree.
In a large mixing bowl, whisk together the fresh pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until fully combined.
Beat the eggs in a small bowl, then add them to the pumpkin mixture and whisk until smooth.
Stir in the heavy cream and vanilla extract, mixing until the filling is well-incorporated.
Place the unbaked pie crust into a 9-inch pie pan. Pour the pumpkin filling into the pie crust, spreading it evenly.
Cover the edges of the pie crust with aluminum foil to prevent over-browning.
Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 40 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Remove the pie from the oven and allow it to cool completely on a wire rack. This will take approximately 2 hours.
Serve the pie at room temperature or slightly chilled with a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
2658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 300.1 g | 109% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 221.5 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 303 mg | 23% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1877 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
