Fresh Pumpkin Pie
The best fresh pumpkin pie made from scratch with roasted pumpkin, warm spices, and a creamy filling tucked inside a flaky, buttery pie crust. Once you taste pumpkin pie made with real roasted pumpkin, you’ll see why the little extra step is so worth it!
Servings: 10 servings
Ingredients
Pie Crust:
- 1 pie dough recipe Pick one: Ultimate 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
- 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
Elena’s Best Tips
- Use sugar or pie pumpkins. They’re sweeter, less watery, and have better flavor than large carving pumpkins.
- Roast cut-side down. This helps the pumpkin become tender and caramelized without drying out.
- Purée until completely smooth. A silky purée makes a beautifully creamy pie filling.
- Watch the consistency. Fresh pumpkin can vary in moisture. If your purée looks especially watery, strain it through cheesecloth or a fine-mesh strainer before measuring.
- Don’t overbake. The outer filling should look set, but the center should still have a slight jiggle when you remove it from the oven.
- Let it cool completely. The filling continues to set as it cools, so resist slicing it while warm.
- Make it ahead. Pumpkin pie is even better after it has had plenty of time to cool and set, making it perfect for Thanksgiving prep.
Nutrition
Calories: 187kcal | Carbohydrates: 16g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 38mg | Potassium: 166mg | Fiber: 2g | Sugar: 13g | Vitamin A: 8142IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
