Thanksgiving Pumpkin Pie Uses Fresh Pumpkin
Experience the pinnacle of holiday baking with this Thanksgiving Pumpkin Pie made with fresh pumpkin! Skip the canned stuff and savor the vibrant, earthy flavor of roasted pumpkin in every bite. This homemade delight features a tender, flaky, all-butter crust and a silky filling infused with warm spices like cinnamon, ginger, nutmeg, and cloves. The recipe walks you through roasting and pureeing your own pumpkin for a truly farm-to-table dessert that’s irresistibly rich and perfectly spiced. Whether served with a dollop of whipped cream or a scoop of vanilla ice cream, this pie is the ultimate centerpiece for your Thanksgiving feast. Deliciously nostalgic and impressively from scratch, it’s sure to become a holiday tradition!
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Recipe Information
Ingredients
- 1 medium (about 3-4 lbs) Fresh pumpkin
- 2.5 cups All-purpose flour
- 1 cup (2 sticks) Unsalted butter
- 6 tablespoons Ice water
- 0.5 teaspoons Salt
- 0.25 teaspoons Granulated sugar
- 3 large Eggs
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 375°F (190°C).
Slice the fresh pumpkin in half, scoop out seeds and stringy pulp, then place it cut-side down on a baking sheet lined with parchment paper.
Roast the pumpkin for 40-50 minutes or until the flesh is fork-tender. Remove from the oven and let it cool slightly.
Scoop the flesh from the pumpkin skin and puree it in a blender or food processor until smooth. Measure out 2 cups of puree for the pie filling and set it aside.
To prepare the pie crust, combine 2 ½ cups flour, ½ teaspoon salt, and ¼ teaspoon sugar in a large bowl.
Cut the cold unsalted butter into small cubes and work it into the flour mixture with your fingers or a pastry cutter until it resembles coarse crumbs.
Gradually add 6 tablespoons of ice water, stirring with a fork, until the dough comes together. Form the dough into a flat disc, wrap in plastic wrap, and chill for 30 minutes in the refrigerator.
Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Gently press the dough into the pan, trim any excess, and crimp the edges. Chill the crust in the freezer for 10 minutes.
In a large mixing bowl, whisk together the eggs, brown sugar, granulated sugar, heavy cream, whole milk, and vanilla extract until smooth.
Add the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt to the wet ingredients. Mix until fully combined.
Pour the filling into the prepared pie crust.
Bake the pie at 375°F (190°C) for 50-60 minutes or until the filling is set but slightly jiggly in the center. If the crust begins to brown too quickly, cover the edges with aluminum foil.
Remove the pie from the oven and let it cool completely on a wire rack, allowing the filling to set fully.
Serve the pie with whipped cream or vanilla ice cream and enjoy!
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 35.2 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 827 mg | 18% | |
*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.
