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Fresh Pumpkin Pie Recipe

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4.2 from 10 reviews

This fresh pumpkin pie recipe features a homemade pumpkin puree blended from a medium pie pumpkin and a classic buttery pie crust. The spiced filling is made with eggs, brown sugar, cinnamon, ginger, and cloves, delivering a cozy and totally scratch-made dessert. Perfectly baked with a flaky crust, this pumpkin pie is an ideal fall treat served with whipped cream or ice cream.

Ingredients

Pie Crust

  • Butter pie pastry dough (homemade or store-bought) for a single-crust pie
  • Cold butter, cut into pieces (amount based on dough recipe if making from scratch)
  • Flour and salt for pie dough and dusting
  • Ice-cold water (for pie dough, if making from scratch)

Pie Filling

  • 1 medium pie pumpkin
  • 2 large eggs
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup 2% milk
  • Whipped cream, for serving (optional)

Instructions

  1. Prep the Pumpkin: Thoroughly wash and dry the pumpkin. Using a sharp chef's knife, cut the pumpkin in half. Scoop out the seeds and pulp from the center. Rinse the inside and pat dry with a clean kitchen towel. Save seeds for roasting if desired.
  2. Cook the Pumpkin: Place the pumpkin cut-side down in a microwave-safe dish with an inch of water. Cover and microwave on high for 15 to 18 minutes until the flesh is very tender. Alternatively, roast the pumpkin halves cut-side down in a 375ºF oven for about 1 hour.
  3. Puree the Pumpkin: Once cooled enough to handle, scrape out the pumpkin flesh and discard the rind. Remove any strings with a spoon. Blend the flesh in a food processor or blender for about 5 minutes until smooth and velvety. A potato masher can be used if equipment is unavailable, though puree may be less smooth.
  4. Make the Filling: Combine 1-3/4 cups of the pumpkin puree with eggs, brown sugar, salt, cinnamon, ginger, and cloves in a bowl, whisk until smooth. Gradually whisk in milk until fully incorporated.
  5. Prepare the Pie Crust: Use a pre-made crust or make one from scratch by cutting cold butter into flour and salt, then adding ice-cold water until dough forms. Shape into a disc, wrap in plastic wrap, and chill in the refrigerator for about 30 minutes to firm up the butter.
  6. Roll Out the Crust: Lightly flour your work surface and roll out the chilled dough until large enough to fit your pie dish. Transfer crust to dish and crimp edges with a fork, finger pinches, or decorative cutouts.
  7. Fill and Bake: Pour the pumpkin filling into the prepared crust. Bake at 425ºF for 15 minutes, then reduce oven temperature to 350ºF and bake for an additional 40 to 50 minutes until the filling is set and crust is golden. Shield the edges with foil if they're browning too quickly.
  8. Cool and Serve: Remove pie from oven and cool on a wire rack to room temperature. Serve with whipped cream or ice cream if desired.

Notes

  • Save and roast the pumpkin seeds for a tasty snack.
  • If a smoother pumpkin puree is not essential, mashing by hand works fine.
  • Using a pie crust shield made from aluminum foil prevents over-browning edges.
  • Allow the pie to cool fully to ensure the filling sets properly before slicing.
  • Leftover pie keeps well refrigerated for 3-4 days.

Find it online: https://dishcooks.com/fresh-pumpkin-pie-recipe/