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pumpkin pie sitting on a plate
ThymetoSauté

Homemade Pumpkin Pie Using a Fresh Pie Pumpkin

After tasting a friend’s pie made with real pie pumpkin, I’ve never gone back to canned. This homemade pumpkin pie is naturally sweet, smooth, and full of warm holiday spices. Perfect for Thanksgiving or Friendsgiving.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 30 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pie pumpkin yields about 3 cups of purée
  • Olive oil optional, for brushing
For the Pumpkin Pie Filling
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon allspice
  • ½ teaspoon cloves
  • 1 ½ cups fresh pumpkin purée from roasted pie pumpkin
  • 1 ⅓ cups evaporated milk
  • 2 large eggs
For the Pie Crust
  • 1 unbaked 9-inch pie crust homemade or store-bought

Method
 

  1. Preheat oven to 350°F.
  2. Cut the pie pumpkin in half from top to bottom. Scoop out the seeds and stringy pulp.
  3. Place pumpkin halves cut side down on a baking sheet lined with parchment.
  4. Bake uncovered for about 1 hour, or until the flesh is very soft when pierced with a fork.
  5. Let cool slightly, then scoop pumpkin flesh into a bowl.
  6. Blend or process until smooth. Measure out 1 ½ cups for the recipe and save or freeze the remaining purée.
Make the Pie Filling
  1. Preheat oven to 450°F.
  2. In a large bowl or food processor, combine pumpkin purée, sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, evaporated milk, and eggs.
  3. Blend or whisk until the mixture is completely smooth.
Assemble and Bake
  1. Preheat oven to 450°F.
  2. In a large bowl or food processor, combine pumpkin purée, sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, evaporated milk, and eggs.
  3. Blend or whisk until the mixture is completely smooth.

Notes

  • Extra purée: Most pie pumpkins give about 3 cups of purée. Freeze leftovers in 1 ½ cup portions for your next pie.
  • Texture tip: A food processor helps create the smoothest, silk-like filling.
  • Make-ahead: Pumpkin pie tastes even better the next day. Chill overnight for best flavor.
  • Crust: My homemade pie crust recipe will be posted next and linked here once published.