Pumpkin Pie Using Milk and Fresh Pumpkin

Celebrate the flavors of fall with this luscious Pumpkin Pie made from fresh pumpkin and creamy whole milk, delivering a homemade taste truly worth savoring. This recipe highlights the natural sweetness of freshly cooked pumpkin purée, enhanced with warm spices like cinnamon, nutmeg, and ginger for a perfectly balanced filling. The smooth texture is achieved by blending the pumpkin with milk, eggs, and vanilla, creating a custard-like consistency that bakes beautifully inside a flaky, golden pie crust. Whether served plain or topped with a dollop of whipped cream, this made-from-scratch pumpkin pie is a showstopper for your holiday table or any cozy autumn gathering. Perfectly spiced, delightfully creamy, and easy to make, this pie is a must-try for anyone looking to capture the essence of autumn baking.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 3 cups Fresh pumpkin (peeled, seeded, and cubed)
• 3/4 cup Granulated sugar
• 1/4 cup Brown sugar
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Ground nutmeg
• 1/2 teaspoon Ground ginger
• 1/2 teaspoon Salt
• 2 Eggs
• 1 cup Whole milk
• 1 teaspoon Vanilla extract
• 1 Unbaked pie crust (9-inch)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large pot, add 3 cups of fresh pumpkin cubes and cover them with water. Bring the water to a boil and simmer until the pumpkin is tender, about 15-20 minutes. Drain well and let cool slightly.

Step 3

Transfer the cooked pumpkin to a blender or food processor and puree until smooth. Measure out 2 cups of the pumpkin puree for the pie filling.

Step 4

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix well until fully incorporated.

Step 5

Add the eggs, one at a time, beating well after each addition.

Step 6

Gradually stir in the milk and vanilla extract, mixing until the filling is smooth and creamy.

Step 7

Place the unbaked pie crust into a 9-inch pie dish and crimp the edges as desired.

Step 8

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

Step 9

Carefully transfer the pie to the preheated oven and bake for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean.

Step 10

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This allows the filling to fully set.

Step 11

Slice and serve as is, or top with whipped cream for an extra treat!

Nutrition Facts

Serving size	(1369.4g)

Amount per serving	% Daily Value*
Calories	1735.1

Total Fat 52.5g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 401.3mg	0%
Sodium 1833.6mg	0%
Total Carbohydrate 297.8g	0%
Dietary Fiber 7.3g	0%
Total Sugars 217.9g
Protein 33.9g	0%

Vitamin D 189.4IU	0%
Calcium 575.9mg	0%
Iron 10.0mg	0%
Potassium 3048.2mg	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: 26.3%

Protein: 7.5%

Carbs: 66.2%