My Real Pumpkin Pie
Celebrate the essence of autumn with "My Real Pumpkin Pie," a homemade masterpiece made with fresh pumpkin puree for an authentic flavor that far surpasses store-bought alternatives. This traditional dessert combines the warm, comforting spices of cinnamon, ginger, nutmeg, and cloves with the richness of heavy cream and a hint of vanilla for a perfectly balanced filling that's both creamy and aromatic. Nestled in a flaky, golden-brown pie crust, this from-scratch recipe is baked to perfection, offering a luscious, custard-like texture. Ideal for holiday gatherings or a cozy fall treat, this pie invites you to serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence. With a prep time of just 30 minutes, this Thanksgiving classic is as easy to make as it is irresistible.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Fresh pumpkin puree
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 2 Eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 Unbaked 9-inch pie crust
Instructions
Preheat your oven to 425°F (220°C).
Prepare your fresh pumpkin puree by roasting a small sugar pumpkin, scooping out the flesh, and blending it until smooth. Measure out 2 cups of puree.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
In a separate bowl, lightly beat the eggs. Add the eggs to the sugar and spice mixture and combine well.
Stir in the heavy cream, milk, and vanilla extract until the filling is smooth and fully incorporated.
Gently fold the fresh pumpkin puree into the mixture, ensuring everything is evenly distributed.
Roll out your unbaked pie crust and place it into a 9-inch pie pan. Trim and crimp the edges as desired.
Pour the pumpkin filling into the prepared pie crust, smoothing the surface with a spatula.
Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 45 minutes, or until the center is set and a knife inserted into the center comes out clean.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
Serve with whipped cream or vanilla ice cream for a delightful finish.
Nutrition Facts
Calories |
2469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 1869 mg | 81% | |
| Total Carbohydrate | 289.0 g | 105% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 214.1 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 426 mg | 33% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2028 mg | 43% | |
*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.
