As the leaves change color and the air turns crisp, there’s nothing quite like the taste of pumpkin pie to get you in the mood for fall. While canned pumpkin puree is convenient, using fresh pumpkin adds an extra layer of flavor to this classic dessert. Don’t be intimidated by the idea of making pumpkin pie from scratch – this recipe is easy and delicious!
- 1 small sugar pumpkin (about 2-3 pounds)
- 1 1/2 cups heavy cream
- 3/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 eggs
- 1 unbaked 9-inch pie crust
- Preheat the oven to 350 degrees F.
- Cut the pumpkin in half and remove the seeds and pulp. Cut the pumpkin into chunks and place them on a baking sheet. Roast for about 45 minutes or until the pumpkin is soft and tender. Let cool.
- Scoop the pumpkin flesh out of the skin and puree in a food processor until smooth.
- In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, nutmeg, salt, and eggs until well combined.
- Pour the mixture into the unbaked pie crust and smooth the top with a spatula.
- Bake for 45-50 minutes or until the filling is set and the crust is golden brown.
- Let cool completely before serving.
Serving Size: 1 slice
Saturated Fat: 14g
Prep Time: 30 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 20 minutes
- Baking sheet
- Food processor
- Large bowl
- 9-inch pie dish
Serve with a dollop of whipped cream and a sprinkle of cinnamon on top.
- Use maple syrup instead of brown sugar for a different flavor profile.
- Add a teaspoon of vanilla extract to the filling for extra sweetness.
- Top the pie with chopped pecans or walnuts for added crunch.
- Use coconut cream or almond milk instead of heavy cream for a dairy-free option.
- Substitute pumpkin pie spice for the individual spices for convenience.
- Use a gluten-free pie crust for a gluten-free option.
Store leftover pie in the refrigerator for up to 4 days.
- Make sure to let the pumpkin cool before pureeing it to avoid burning yourself.
- Use a pie crust shield or cover the edges of the crust with foil to prevent it from burning.
- Let the pie cool completely before slicing to ensure it sets properly.
Make sure to use a sugar pumpkin, also known as a pie pumpkin, for the best flavor and texture in the pie filling.
Frequently Asked Questions:
- Can I use canned pumpkin puree instead of fresh pumpkin?
- Can I make the pie crust from scratch?
- Can I freeze leftover pumpkin pie?
Yes, you can substitute canned pumpkin puree for fresh pumpkin. Use a 15-ounce can of pumpkin puree and skip steps 2 and 3 in the instructions.
Yes, you can make the pie crust from scratch using your favorite recipe. Just make sure to blind bake it before adding the filling.
Yes, you can freeze leftover pumpkin pie for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
This pumpkin pie recipe is a fall staple in my household. The use of fresh pumpkin adds a depth of flavor that you just can’t get with canned pumpkin puree. The spices are perfectly balanced and the texture is creamy and smooth. I love serving it with a generous dollop of whipped cream and a sprinkle of cinnamon on top. Give this recipe a try – you won’t be disappointed!