Pumpkin Pie Made from a Real Pumpkin
Discover the true essence of autumn with this homemade Pumpkin Pie Made from a Real Pumpkin—a cozy and wholesome treat that embraces seasonal authenticity. Unlike store-bought shortcuts, this recipe uses a fresh sugar pumpkin, roasted to perfection, for an irresistibly rich and flavorful pumpkin puree that forms the heart of this pie. Accompanied by a tender, flaky homemade crust and a spiced filling bursting with cinnamon, nutmeg, ginger, and cloves, every slice delivers the warm embrace of fall. Perfect for Thanksgiving or any autumn gathering, this recipe pairs beautifully with a dollop of whipped cream or a drizzle of caramel sauce for a dessert that’s as comforting as it is impressive. Tags: homemade pumpkin pie, fresh pumpkin recipe, fall desserts, Thanksgiving pie recipe.
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Recipe Information
Ingredients
- 1 medium (about 4 pounds) fresh sugar pumpkin
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 0.5 cup (cold and cubed) unsalted butter
- 4 tablespoons ice water
- 2 cups (from the cooked pumpkin) pumpkin puree
- 0.75 cup light brown sugar
- 0.25 cup granulated sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.125 teaspoon ground cloves
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 0.5 cup milk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
Cut the sugar pumpkin in half and scoop out the seeds and stringy pulp. Place the pumpkin halves cut-side down onto a baking sheet lined with parchment paper.
Roast the pumpkin for 45-60 minutes, or until the flesh is tender and easily pierced with a fork.
Let the pumpkin cool slightly, then scoop out the flesh and puree it in a blender or food processor until smooth. Set aside 2 cups of pumpkin puree for the pie and save any extra for another use.
In a large mixing bowl, whisk together the all-purpose flour, 3 tablespoons of granulated sugar, and 1/2 teaspoon of salt to begin making the pie crust.
Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the ice water one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll out the chilled dough on a floured surface into a 12-inch circle and carefully transfer it to a 9-inch pie dish. Trim and crimp the edges, then refrigerate the crust while you prepare the filling.
In another large mixing bowl, combine the pumpkin puree, light brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix well.
Add the eggs, heavy cream, milk, and vanilla extract to the pumpkin mixture, and whisk until smooth and well combined.
Pour the filling into the prepared pie crust, smoothing the top with a spatula.
Bake the pie at 375°F (190°C) for 50-60 minutes, or until the center is set and no longer jiggly. A knife inserted into the center should come out clean.
Let the pie cool on a wire rack for at least 2 hours before serving. This allows the filling to fully set.
Serve the pumpkin pie with whipped cream, if desired, and enjoy!
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 172 mg | 7% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 37.2 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 729 mg | 16% | |
*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.
