Fresh Pumpkin Pie
Indulge in the cozy flavors of fall with this homemade Fresh Pumpkin Pie, a true autumnal delight that celebrates the natural sweetness of fresh pumpkin puree. Unlike using canned alternatives, this recipe calls for tender, roasted pie pumpkin blended into a silky smooth filling spiced with warm cinnamon, ginger, nutmeg, and cloves. Enhanced by the richness of heavy cream, whole milk, and a hint of vanilla, every bite is creamy yet light, perfectly balanced with just the right level of sweetness from granulated and brown sugar. Nestled in a flaky, buttery 9-inch pie crust and baked to perfection, this homemade pumpkin pie is perfect for Thanksgiving gatherings or any cozy evening dessert. Serve with a dollop of whipped cream or a dusting of cinnamon for an irresistible finishing touch. Whether you're a seasoned baker or a first-time pie maker, this recipe is as rewarding as it is delicious!
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Recipe Information
Ingredients
- 2 cups Fresh pumpkin puree
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.75 cup Heavy cream
- 0.75 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 9-inch Unbaked pie crust
Instructions
Preheat your oven to 375°F (190°C).
If making fresh pumpkin puree, start by slicing a pie pumpkin in half, scooping out the seeds, and baking it cut-side down on a baking sheet at 375°F (190°C) for about 45 minutes or until tender. Scoop out the flesh and puree it until smooth using a blender or food processor.
In a large mixing bowl, whisk together the fresh pumpkin puree, granulated sugar, and brown sugar until well combined.
Add the ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt to the mixture. Stir until the spices are evenly distributed.
In a separate bowl, lightly beat the eggs. Add the eggs to the pumpkin mixture and stir until fully incorporated.
Gradually stir in the heavy cream, whole milk, and vanilla extract. Mix until the filling is smooth and creamy.
Roll out the unbaked pie crust and gently press it into a 9-inch pie pan. Trim any overhanging dough and crimp the edges as desired.
Pour the pumpkin filling into the prepared pie crust, using a spatula to smooth the top if necessary.
Place the pie on the center rack of the preheated oven and bake for 50 to 60 minutes, or until the filling is set around the edges but still slightly jiggly in the center. You can check doneness by inserting a knife or toothpick an inch from the center; it should come out clean.
Remove the pie from the oven and let it cool completely on a wire rack. This will take about 2 to 3 hours.
Once cooled, you can refrigerate the pie if desired. Serve slices topped with whipped cream or a sprinkle of cinnamon, and enjoy!
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 30.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 284 mg | 6% | |
*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.
