Pumpkin Pie Using Milk and Fresh Pumpkin
Celebrate the flavors of fall with this luscious Pumpkin Pie made from fresh pumpkin and creamy whole milk, delivering a homemade taste truly worth savoring. This recipe highlights the natural sweetness of freshly cooked pumpkin purée, enhanced with warm spices like cinnamon, nutmeg, and ginger for a perfectly balanced filling. The smooth texture is achieved by blending the pumpkin with milk, eggs, and vanilla, creating a custard-like consistency that bakes beautifully inside a flaky, golden pie crust. Whether served plain or topped with a dollop of whipped cream, this made-from-scratch pumpkin pie is a showstopper for your holiday table or any cozy autumn gathering. Perfectly spiced, delightfully creamy, and easy to make, this pie is a must-try for anyone looking to capture the essence of autumn baking.
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Recipe Information
Ingredients
- 3 cups Fresh pumpkin (peeled, seeded, and cubed)
- 3/4 cup Granulated sugar
- 1/4 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Ground ginger
- 1/2 teaspoon Salt
- 2 Eggs
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 Unbaked pie crust (9-inch)
Instructions
Preheat your oven to 375°F (190°C).
In a large pot, add 3 cups of fresh pumpkin cubes and cover them with water. Bring the water to a boil and simmer until the pumpkin is tender, about 15-20 minutes. Drain well and let cool slightly.
Transfer the cooked pumpkin to a blender or food processor and puree until smooth. Measure out 2 cups of the pumpkin puree for the pie filling.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix well until fully incorporated.
Add the eggs, one at a time, beating well after each addition.
Gradually stir in the milk and vanilla extract, mixing until the filling is smooth and creamy.
Place the unbaked pie crust into a 9-inch pie dish and crimp the edges as desired.
Pour the pumpkin filling into the pie crust, smoothing the top with a spatula.
Carefully transfer the pie to the preheated oven and bake for 50-60 minutes, or until the filling is set and a knife inserted near 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. This allows the filling to fully set.
Slice and serve as is, or top with whipped cream for an extra treat!
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 1834 mg | 80% | |
| Total Carbohydrate | 297.8 g | 108% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 217.9 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 576 mg | 44% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3048 mg | 65% | |
*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.
