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Fresh Pumpkin Pie Recipe

Fresh Pumpkin Pie

iamwinfred
This fresh pumpkin pie recipe starts with real roasted pumpkin instead of a can, and the difference shows up in every bite. The filling turns out silky and deeply spiced, and it sits in a crust that shatters when you cut into it.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 9 inch ceramic pie dish
  • Rimmed baking sheet
  • Rolling Pin
  • Food processor for the crust and pureeing the pumpkin
  • High-speed blender or food processor for pureeing the pumpkin
  • Fine-mesh strainer
  • Mixing bowls
  • Whisk
  • Pie crust shield or foil
  • Stand mixer with whisk attachment (optional)

Ingredients
  

  • 1 1/4 cups all purpose flour about 156g
  • 1/2 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/2 cup cold unsalted butter 113g, cubed
  • 3 tablespoons ice water 4 tablespoons if needed

For the Pumpkin Puree

  • 1 small sugar pumpkin about 3 pounds, also called pie pumpkin

For the Filling

  • 2 cups fresh roasted pumpkin puree strained
  • 3 large eggs
  • 3/4 cup packed brown sugar about 150g
  • 1/2 cup granulated sugar about 100g
  • 1 cup evaporated milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract

For Serving (Optional)

  • freshly whipped cream for topping
  • cinnamon for dusting
  • vanilla ice cream for serving
  • caramel sauce for drizzling

Instructions
 

  • Preheat oven to 400°F. Cut pumpkin in half through the stem, scoop out seeds and stringy pulp, and place cut side down on a parchment-lined baking sheet with ¼ inch water. Roast for 45-55 minutes until fork-tender, then cool and scoop flesh from skin.
  • Transfer roasted pumpkin to a blender and puree until completely smooth. Pour into a fine mesh strainer set over a bowl and let drain for 15-20 minutes to remove excess liquid. Measure 2 cups of strained puree and set aside.
  • In a food processor, pulse flour, salt, and sugar together. Add cold cubed butter and pulse until coarse crumbs form. Drizzle in ice water 1 tablespoon at a time, pulsing until dough clumps together. Shape into a disc, wrap, and refrigerate for at least 30 minutes.
  • Roll chilled dough into a 12-inch circle on a floured surface. Transfer to pie dish, trim excess, and crimp edges. Chill in freezer for 15 minutes while preheating oven to 400°F.
  • In a large bowl, whisk eggs until smooth. Add strained pumpkin puree and whisk to combine. Stir in both sugars until dissolved, then add cinnamon, ginger, cloves, allspice, nutmeg, and salt. Slowly pour in evaporated milk while whisking, then add vanilla and whisk until silky.
  • Pour filling into chilled unbaked crust and place pie on a baking sheet. Bake at 400°F for 15 minutes, then reduce temperature to 350°F without opening the door. Continue baking for 40-45 minutes until edges are set and center has a slight jiggle.
  • Cover crust edges with a shield or foil if they brown too quickly. Remove pie from oven and cool on a wire rack for at least 2 hours before slicing. Serve with whipped cream or your favorite toppings.

Notes

  • Choose a small sugar pumpkin (pie pumpkin), not a large carving pumpkin, for the best flavor and texture.
  • Never skip straining the roasted pumpkin puree – fresh pumpkin holds more water than canned and straining prevents a watery pie.
  • Keep all crust ingredients cold, including the flour, for the flakiest results.
  • Bake the pie on the lowest oven rack to ensure a fully cooked bottom crust.
  • Let the pie cool slowly at room temperature to avoid cracks forming on top.
  • To make ahead: refrigerate covered for up to 4 days or freeze whole or in slices, wrapped tightly, for up to 2 months.
  • Thaw frozen pie overnight in the refrigerator before serving.
  • For a flavor twist, add a splash of bourbon to the filling, or swap the spice blend for a maple-forward version.
  • Use a graham cracker crust instead of pastry for a no-roll option.
  • Serve chilled or let it sit at room temperature for 20 minutes for a softer slice.

Nutrition

Serving: 1SliceCalories: 320kcalCarbohydrates: 38gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 310mgPotassium: 220mgFiber: 2gSugar: 22gVitamin A: 120IUVitamin C: 4mgCalcium: 8mgIron: 8mg
Keyword fresh pumpkin pie, homemade pumpkin pie, roasted pumpkin pie, thanksgiving dessert
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