Fresh Pumpkin Pie
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This Fresh Pumpkin Pie starts with freshly roasted pumpkin purée blended into a creamy custard with brown sugar, heavy cream, cinnamon, nutmeg, and allspice. The roasted pumpkin gives the filling a light, delicate texture and real pumpkin flavor, all tucked into a flaky pie crust. The pumpkin purée can be made ahead and frozen for up to 2 months, making this homemade pie easier to prepare for Thanksgiving and other fall gatherings.
Decorate your pie by pairing it with a drizzle of Creamy Vanilla Sauce or a small scoop of Baked Cinnamon Apples.
Quick Look: Fresh Pumpkin Pie
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 15 minutes
- Servings: 10
- Dietary Info: Vegetarian
- Method: Oven-baked
- Technique: Roast the pie pumpkins until tender, blend the cooked flesh into a purée, mix the pumpkin with the eggs, sugar, cream, butter, and spices, then bake the filling in the prepared pie crust.
- Flavor/Texture: Light, creamy, custardy, spiced
A Fresh Pumpkin Pie Worth Making From Scratch
This pumpkin pie has been a family favorite for more than 20 years, and I return to it because I know it will bring everyone to the table. I love that roasting the fresh pumpkin gives the filling a delicate pumpkin flavor and creamy texture while still keeping the classic character we all expect from pumpkin pie. After making and sharing it with my family for so many years, I’m happy to make this recipe again and again, and I think you’ll love it too!!
Serve this pie as part of a Thanksgiving dessert spread alongside Fresh Apple Pie, or Maple Pecan Pie.
Made With Amore,
“This pie tastes like fall. I never understood why people like pumpkin pie. I have always found it to be inferior to every other pie, until I tasted Elenas pumpkin pie. This pie converted me. Using fresh pumpkin is an absolute game changer. You will never want to go back to canned purées again.”
– Laura
Table of Contents
Simple Ingredients
Fresh roasted pumpkin, warm spices, and classic pie ingredients come together to make this creamy homemade pumpkin pie.
- Pie Pumpkins: Fresh pie pumpkins are roasted until tender, then blended into a smooth purée for the filling.
- Heavy Cream: Adds richness and helps create the creamy custard texture.
- Brown Sugar: Sweetens the filling and adds a deeper flavor.
- Warm Spices: Cinnamon, nutmeg, and allspice give the pumpkin filling its classic spiced flavor.
- All Butter Pie Crust: A flaky, buttery crust provides the base for the creamy pumpkin filling.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Pie Crust Options: Use either the an All Butter Pie Crust or Crisco Pie Crust.
- Pie Dough Decorations: Use extra pie dough to create decorative shapes for the top of the pie.
- Toppings: Serve slices with freshly whipped cream, Candied Pecans, or other toppings, if desired.
How to Make Fresh Roasted Pumpkin Pie
Roast the fresh pumpkins, blend the tender flesh into a smooth purée, then combine it with the custard ingredients and bake until the filling is set around the edges with a slight jiggle in the center. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Preheat the oven to 350°F. Cut 2 small pie pumpkins in half and scoop out the seeds and stringy centers.
- Place the pumpkin halves cut side down on a parchment-lined baking sheet.
- Roast for about 1 hour, or until very tender when pierced with a fork. Let the roasted pumpkins cool enough to handle. Scoop the soft flesh from the skins and transfer it to a blender or food processor.
- Blend until completely smooth. Measure 2 cups of pumpkin purée for the pie filling. You can freeze this for up to 2 months if making ahead.
- In the bowl, beat the eggs and brown sugar until smooth and creamy. Add the pumpkin purée, melted butter, heavy cream, cinnamon, nutmeg, allspice, and salt.
- Mix until smooth and well combined.
- Pour the pumpkin filling into the prepared pie crust and smooth the top.
- Bake at 400°F for 15 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for about 45 minutes, or until the edges are set and the center has a slight jiggle. Let the pie cool completely before slicing so the filling has time to set.
Homemade Roasted Pumpkin Pie FAQs
Use small pie pumpkins, also called sugar pumpkins!
The edges of the filling should look set while the center still has a slight jiggle when the pie comes out of the oven. The center will continue to set as the pie cools.
Fresh pumpkin can vary in moisture, so the consistency of the purée can affect the filling. For this recipe, blend the roasted pumpkin until smooth and measure out the two cups.
Make-ahead: Bake the pumpkin pie 1–3 days before serving. Let it cool completely at room temperature, then cover it well and refrigerate. I prefer making it the day before a holiday; it gives the custard plenty of time to set and makes Thanksgiving or Christmas that much easier! I’ve also made it the same day many times with great results. Add any decorative baked pie-crust cutouts and freshly whipped cream just before serving, and make sure to remove the pie from the fridge 30 minutes before serving.
Extra make-ahead tip: The fresh roasted pumpkin purée can be made well in advance and frozen for up to 2 months, so you can get that step out of the way before the holiday rush.
Store: Once completely cooled, cover the pie tightly with plastic wrap or foil and refrigerate for up to 3–4 days. Because the filling contains eggs and heavy cream, don’t store the finished pie at room temperature. If you prefer it slightly warm, gently warm individual slices rather than reheating the entire pie over and over.
Serving Suggestions
Pumpkin pie is delicious chilled or closer to room temperature. For the best flavor and texture, I like to take it out of the refrigerator about 30 minutes before serving. I love serving this pie as part of a holiday dessert table, especially alongside other fruit and spice-filled desserts. Pair it with Plum Torte, Apple Upside Down Cake, or Pear Frangipane Tart for a variety of flavors and textures, or serve a slice with freshly whipped cream for a classic finish. For a Thanksgiving meal, enjoy a slice after savory dishes like Baked Ham Recipe (With Glaze), 5-Ingredient Jiffy Corn Casserole, and Crispy Parmesan Brussels Sprouts.
My Pro Tips
Recipe Tips
- Use pie pumpkins. Choose small pie pumpkins, also called sugar pumpkins, for the fresh pumpkin purée used in this recipe.
- Roast cut-side down. Place the pumpkin halves cut-side down on the prepared baking sheet so they roast until the flesh is tender.
- Blend the pumpkin until smooth. A completely smooth purée gives the finished filling its creamy texture.
- Pay attention to moisture. Fresh pumpkin can vary in moisture, so follow the recipe’s guidance if the purée appears especially watery.
- Look for a slight jiggle. The edges should be set while the center still has some movement when the pie is removed from the oven. The filling will continue to set as it cools.
More Recipes Featuring Pumpkin
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Fresh Pumpkin Pie
Ingredients
Pie Crust:
- 1 pie dough recipe All Butter Pie Crust OR Crisco Pie Crust
Pie Filling:
- 1 large egg, beaten, for egg wash
- 2 cups fresh roasted pumpkin purée, 2 small sugar pumpkins (pie pumpkins)
- 2 tablespoons unsalted butter, melted
- 3 large eggs, room temperature
- ½ cup brown sugar, packed
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg, 1/2 teaspoon jarred nutmeg
- ½ teaspoon ground allspice
- Pinch of salt
Instructions
- Roast the pumpkins. Preheat the oven to 350°F. Cut 2 small pie pumpkins in half and scoop out the seeds and stringy centers. Place the pumpkin halves cut side down on a parchment-lined baking sheet. Roast for about 1 hour, or until very tender when pierced with a fork.
- Make the pumpkin purée. Let the roasted pumpkins cool enough to handle. Scoop the soft flesh from the skins and transfer it to a blender or food processor. Blend until completely smooth. Measure 2 cups of pumpkin purée for the pie filling. You can freeze this for up to 2 months if making ahead.
- Prepare the crust. Increase the oven temperature to 400°F. Roll out the prepared pie dough and gently fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Brush the edges lightly with the beaten egg.
- Make the filling. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and brown sugar until smooth and creamy. Add the pumpkin purée, melted butter, heavy cream, cinnamon, nutmeg, allspice, and salt. Mix until smooth and well combined.
- Fill the pie. Pour the pumpkin filling into the prepared pie crust and smooth the top.
- Bake. Bake at 400°F for 15 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for about 45 minutes, or until the edges are set and the center has a slight jiggle.
- Cool and serve. Let the pie cool completely before slicing so the filling has time to set. Serve with freshly whipped cream, if desired.
- For decorative pie crust shapes: Cut shapes from leftover pie dough and bake them separately on a parchment-lined baking sheet at 350°F for about 10 minutes, or until golden. Cool and arrange on the finished pie.
Notes
- Serve with Candied Pecans, a drizzle of Creamy Vanilla Sauce or small scoop of Baked Cinnamon Apples on top. Add another dessert like my Plum Torte, Apple Upside Down Cake, or Pear Frangipane Tart for a whole spread.
- Use pie pumpkins. Choose small pie pumpkins, also called sugar pumpkins, for the fresh pumpkin purée used in this recipe.
- Roast cut-side down. Place the pumpkin halves cut-side down on the prepared baking sheet so they roast until the flesh is tender.
- Blend the pumpkin until smooth. A completely smooth purée gives the finished filling its creamy texture.
- Pay attention to moisture. Fresh pumpkin can vary in moisture, so follow the recipe’s guidance if the purée appears especially watery.
- Look for a slight jiggle. The edges should be set while the center still has some movement when the pie is removed from the oven. The filling will continue to set as it cools.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! So excited to try this! Do you have any recommendations on storing or how long this pie will last before eating? I am planning to make it a couple days before thanksgiving and wondering if I should store the pie mixture in a separate container and then bake it before eating or if you think it would be ok to bake as normal and store in the fridge for 3 days before eating? So so excited to try this recipe! Thanks for your help!
If you are making it 3 days before you will want to make the whole pie, refrigerate, and then warm it the day you serve it. All the best! Elena
Typically, with pumpkin pie, you have to let it sit overnight because itโs a custard. I havenโt made your recipe yet, but Iโm curious if I should make it in the morning for Thanksgiving or if I should do it the night before like I typically do.
You can do either! It you want it very firm and set than you do it the night before. We have done both many, many times with great results!
turns out 2 pumpkins makes 4 cups of puree so I was able to make 2 pies by doubling the recipe ๐ good thing too because we have 2 Thanksgiving dinners coming up
The more pies the better! Happy you loved it!
Luckily I had ingredients for 2 pies – they disappeared almost immediately!
One of our favorite Thanksgiving pies!
It is not clear if I use the whole Ultimate pie crust dough for the one pie or if I use half the recipe. What size pie? 10″?
use a whole recipe for that size pie dish. Enjoy!
This the most fantastic pie recipe ever! I’ve made it a few times now,never dissapoints! Love it! Thank you!
Yay! Thrilled you love it!
I just made this for Thanksgiving and it was the most delicious pumpkin pie I have ever had. I DO NOT like pumpkin pie but wanted to give it a try. It was everyone’s favorite. It was also very simple to make. I will have to make two next year! Thank you for your recipes.
We made this for Thanksgiving and we loved it. I decided we needed to add the pie pumpkins to our garden next year. Some of our family are lactose intolerant, I wasnโt sure what to use to replace the heavy cream, so they had to pass on trying it. We usually use non-dairy creamer or lactose free milk in recipes, but I wasnโt sure if either of those would change the consistency of the pie filling. So, I would love to hear if anyone else has had success with other options.
So happy you loved the pumpkin pie recipe! You can change the heavy cream, and it should work. You can also try coconut cream!
The best pumpkin pie youโll ever make!
Donโt be intimidated by roasting your own pumpkin! Itโs totally worth it and totally easy! Makes such a yummy texture and flavorful pie. Thanks for sharing!
This pie tastes like fall. I never understood why people like pumpkin pie. I have always found it to be inferior to every other pie, until I tasted Elenas pumpkin pie. This pie converted me. Using fresh pumpkin is an absolute game changer. You will never want to go back to canned purรฉes again.
Yes! It is such a game changer! I am thrilled you love the recipe. Thank you for taking the time to write a comment.