Thanksgiving Pumpkin Pie Uses Fresh Pumpkin

Experience the pinnacle of holiday baking with this Thanksgiving Pumpkin Pie made with fresh pumpkin! Skip the canned stuff and savor the vibrant, earthy flavor of roasted pumpkin in every bite. This homemade delight features a tender, flaky, all-butter crust and a silky filling infused with warm spices like cinnamon, ginger, nutmeg, and cloves. The recipe walks you through roasting and pureeing your own pumpkin for a truly farm-to-table dessert that’s irresistibly rich and perfectly spiced. Whether served with a dollop of whipped cream or a scoop of vanilla ice cream, this pie is the ultimate centerpiece for your Thanksgiving feast. Deliciously nostalgic and impressively from scratch, it’s sure to become a holiday tradition!

Nutriscore Rating: 58/100

Prep Time:60 mins

Cook Time:60 mins

Total Time:120 mins

Servings: 8

Ingredients

• 1 medium (about 3-4 lbs) Fresh pumpkin
• 2.5 cups All-purpose flour
• 1 cup (2 sticks) Unsalted butter
• 6 tablespoons Ice water
• 0.5 teaspoons Salt
• 0.25 teaspoons Granulated sugar
• 3 large Eggs
• 0.75 cup Brown sugar
• 0.25 cup Granulated sugar
• 1 cup Heavy cream
• 0.5 cup Whole milk
• 1 teaspoon Vanilla extract
• 2 teaspoons Ground cinnamon
• 1 teaspoon Ground ginger
• 0.5 teaspoons Ground nutmeg
• 0.25 teaspoons Ground cloves
• 0.5 teaspoons Salt

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the fresh pumpkin in half, scoop out seeds and stringy pulp, then place it cut-side down on a baking sheet lined with parchment paper.

Step 3

Roast the pumpkin for 40-50 minutes or until the flesh is fork-tender. Remove from the oven and let it cool slightly.

Step 4

Scoop the flesh from the pumpkin skin and puree it in a blender or food processor until smooth. Measure out 2 cups of puree for the pie filling and set it aside.

Step 5

To prepare the pie crust, combine 2 ½ cups flour, ½ teaspoon salt, and ¼ teaspoon sugar in a large bowl.

Step 6

Cut the cold unsalted butter into small cubes and work it into the flour mixture with your fingers or a pastry cutter until it resembles coarse crumbs.

Step 7

Gradually add 6 tablespoons of ice water, stirring with a fork, until the dough comes together. Form the dough into a flat disc, wrap in plastic wrap, and chill for 30 minutes in the refrigerator.

Step 8

Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Gently press the dough into the pan, trim any excess, and crimp the edges. Chill the crust in the freezer for 10 minutes.

Step 9

In a large mixing bowl, whisk together the eggs, brown sugar, granulated sugar, heavy cream, whole milk, and vanilla extract until smooth.

Step 10

Add the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt to the wet ingredients. Mix until fully combined.

Step 11

Pour the filling into the prepared pie crust.

Step 12

Bake the pie at 375°F (190°C) for 50-60 minutes or until the filling is set but slightly jiggly in the center. If the crust begins to brown too quickly, cover the edges with aluminum foil.

Step 13

Remove the pie from the oven and let it cool completely on a wire rack, allowing the filling to set fully.

Step 14

Serve the pie with whipped cream or vanilla ice cream and enjoy!

Nutrition Facts

Serving size	(2666.4g)

Amount per serving	% Daily Value*
Calories	4821.2

Total Fat 295.9g	0%
Saturated Fat 168.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1310.9mg	0%
Sodium 2783.3mg	0%
Total Carbohydrate 488.6g	0%
Dietary Fiber 18.3g	0%
Total Sugars 202.5g
Protein 69.4g	0%

Vitamin D 176.7IU	0%
Calcium 759.0mg	0%
Iron 28.9mg	0%
Potassium 5578.5mg	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: 54.4%

Protein: 5.7%

Carbs: 39.9%