Pumpkin Pie Made from a Real Pumpkin

Discover the true essence of autumn with this homemade Pumpkin Pie Made from a Real Pumpkin—a cozy and wholesome treat that embraces seasonal authenticity. Unlike store-bought shortcuts, this recipe uses a fresh sugar pumpkin, roasted to perfection, for an irresistibly rich and flavorful pumpkin puree that forms the heart of this pie. Accompanied by a tender, flaky homemade crust and a spiced filling bursting with cinnamon, nutmeg, ginger, and cloves, every slice delivers the warm embrace of fall. Perfect for Thanksgiving or any autumn gathering, this recipe pairs beautifully with a dollop of whipped cream or a drizzle of caramel sauce for a dessert that’s as comforting as it is impressive. Tags: homemade pumpkin pie, fresh pumpkin recipe, fall desserts, Thanksgiving pie recipe.

Nutriscore Rating: 60/100

Prep Time:90 mins

Cook Time:60 mins

Total Time:150 mins

Servings: 8

Ingredients

• 1 medium (about 4 pounds) fresh sugar pumpkin
• 1 cup all-purpose flour
• 3 tablespoons granulated sugar
• 0.5 cup (cold and cubed) unsalted butter
• 4 tablespoons ice water
• 2 cups (from the cooked pumpkin) pumpkin puree
• 0.75 cup light brown sugar
• 0.25 cup granulated sugar
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground nutmeg
• 0.125 teaspoon ground cloves
• 0.5 teaspoon salt
• 2 large eggs
• 1 cup heavy cream
• 0.5 cup milk
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the sugar pumpkin in half and scoop out the seeds and stringy pulp. Place the pumpkin halves cut-side down onto a baking sheet lined with parchment paper.

Step 3

Roast the pumpkin for 45-60 minutes, or until the flesh is tender and easily pierced with a fork.

Step 4

Let the pumpkin cool slightly, then scoop out the flesh and puree it in a blender or food processor until smooth. Set aside 2 cups of pumpkin puree for the pie and save any extra for another use.

Step 5

In a large mixing bowl, whisk together the all-purpose flour, 3 tablespoons of granulated sugar, and 1/2 teaspoon of salt to begin making the pie crust.

Step 6

Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 7

Add the ice water one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 8

Roll out the chilled dough on a floured surface into a 12-inch circle and carefully transfer it to a 9-inch pie dish. Trim and crimp the edges, then refrigerate the crust while you prepare the filling.

Step 9

In another large mixing bowl, combine the pumpkin puree, light brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix well.

Step 10

Add the eggs, heavy cream, milk, and vanilla extract to the pumpkin mixture, and whisk until smooth and well combined.

Step 11

Pour the filling into the prepared pie crust, smoothing the top with a spatula.

Step 12

Bake the pie at 375°F (190°C) for 50-60 minutes, or until the center is set and no longer jiggly. A knife inserted into the center should come out clean.

Step 13

Let the pie cool on a wire rack for at least 2 hours before serving. This allows the filling to fully set.

Step 14

Serve the pumpkin pie with whipped cream, if desired, and enjoy!

Nutrition Facts

Serving size	(1890.6g)

Amount per serving	% Daily Value*
Calories	3138.2

Total Fat 155.8g	0%
Saturated Fat 85.0g	0%
Polyunsaturated Fat 3.9g
Cholesterol 756.8mg	0%
Sodium 1565.7mg	0%
Total Carbohydrate 400.1g	0%
Dietary Fiber 24.2g	0%
Total Sugars 269.7g
Protein 38.6g	0%

Vitamin D 135.7IU	0%
Calcium 556.7mg	0%
Iron 17.2mg	0%
Potassium 2708.9mg	0%

*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.

Source of Calories

Fat: 44.4%

Protein: 4.9%

Carbs: 50.7%