Real Pumpkin Pie from Scratch Easy
Experience the comforting flavors of fall with this Real Pumpkin Pie from Scratch recipe that’s surprisingly easy to make! Crafted with fresh pumpkin puree, this pie captures the earthy sweetness of roasted pumpkin, perfectly spiced with cinnamon, nutmeg, and ginger for a warm and aromatic bite. With just a few simple steps—including roasting your own pumpkin—you’ll create a luscious, velvety filling nestled in a buttery pie crust. Ready in under two hours and ideal for holidays or cozy gatherings, this homemade pumpkin pie is a true crowd-pleaser. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for the ultimate autumn dessert. Perfect for anyone looking for an easy, fresh take on a classic Thanksgiving staple!
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Recipe Information
Ingredients
- 1 small (about 2-3 lbs) Fresh pumpkin
- 2 Eggs
- 1 cup Heavy cream
- 0.75 cup Sugar
- 0.25 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 9-inch Pie crust (store-bought or homemade)
Instructions
Preheat your oven to 375°F (190°C).
Cut the fresh pumpkin in half and remove the seeds and stringy insides with a spoon.
Place the pumpkin halves cut side down on a baking sheet lined with parchment paper.
Bake the pumpkin in the preheated oven for 45-50 minutes or until the flesh is soft and a fork easily pierces it.
Remove the pumpkin from the oven and let it cool for 10-15 minutes. Scoop out the flesh and puree it in a food processor or blender until smooth. Measure out 2 cups of pumpkin puree and set aside. Freeze any leftovers for future use.
Reduce the oven temperature to 350°F (175°C).
In a large mixing bowl, whisk together the eggs, heavy cream, sugar, brown sugar, cinnamon, nutmeg, ginger, salt, and vanilla extract until fully combined.
Add the 2 cups of pumpkin puree to the egg mixture and whisk until smooth and evenly blended.
Roll out the pie crust if needed and fit it into a 9-inch pie dish, trimming any excess around the edges. Crimp the edges for a decorative touch if desired.
Carefully pour the pumpkin filling into the pie crust, smoothing the top with a spatula.
Place the pie on a baking sheet to catch any spills and transfer it to the oven.
Bake at 350°F (175°C) for 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
Remove the pie from the oven and let it cool on a wire rack to room temperature before serving. The filling will continue to set as it cools.
Serve with whipped cream or a sprinkle of cinnamon if desired. Enjoy!
Nutrition Facts
Calories |
3210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.9 g | 202% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 2335 mg | 102% | |
| Total Carbohydrate | 402.8 g | 146% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 220.5 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 379 mg | 29% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4192 mg | 89% | |
*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.
