Fresh Pumpkin Pie

A slice of pumpkin pie on a plate, topped with whipped cream with pumpkins and the rest of the pie nearby.

5 from 8 votes

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: fresh pumpkin pie, pumpkin pie, roasted pumpkin pie

Servings: servings

Author: Elena Davis

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
½ teaspoon ground allspice
Pinch of salt

US Customary - Metric

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