Homemade Fresh Pumpkin Pie is the best dessert for Fall! With delicious homemade pumpkin pie spice, pumpkin mixture, and special homemade pie crust recipe, it’s really hard to beat.
This is the best pumpkin pie recipe to serve at your Thanksgiving dinner. And when you serve it with some whipped cream, might even steal the show – especially with that homemade crust. The best part is, it’s still an easy pumpkin pie recipe.
See all of our using our tips below for using fresh pumpkin in this delicious dessert.
Recipe Ingredients:
For the crust:
- Flour: be sure to use all-purpose flour (plus more to flour your work surface)
- Sugar: granulated sugar is what you will need
- Salt: use kosher salt
- Butter: for the flakiest crust, you need very cold butter that is unsalted
- Liquid: ice water
For the pumpkin pie filling
- Eggs: use large eggs that are at room temperature
- Sugar: you will need both brown sugar and granulated sugar
- Pumpkin: be sure to have a can of fresh pumpkin puree
- Milk: to make pumpkin pie mix creamy you will need a can of evaporated milk from the baking aisle
- Pumpkin spice: to make the homemade pumpkin pie spice use ground cinnamon, ground ginger, nutmeg, cloves, and allspice
- A pinch of salt
How To Make Pumpkin Pie With Fresh Pumpkin:
To make the crust
- Combine the dry ingredients. Whisk together the flour, sugar, and salt.
- Cut in the butter. Cut the butter into the flour mixture until it is the size of peas.
- Add the wet ingredients. Stir in the water, 1 tablespoon at a time, mixing after each addition. Only add enough water for the dough just to come together.
- Chill. Pull the dough into a ball, handling it as little as possible. Wrap the dough in plastic wrap and chill for 1 hour or overnight.
- Prep. Grease a 9-inch pie pan with butter and preheat the oven to 400°F.
- Roll. Remove the dough from the plastic wrap and place it on a floured surface. Roll it out into a circle ~12 inches in diameter. Place the dough in a 9-inch pie pan. Press it into the bottom and up the sides, crimping it at the rim of the pie dish.
- Chill. Chill for 20 minutes.
- Blind Bake. Place a sheet of parchment paper over the crust and fill it with dry rice or pie weights to blind-bake the crust. Bake in the preheated oven for 15 minutes. Remove the pie weights and the parchment paper and set aside while you make the filling.
To make the filling
- Make the filling. In a large mixing bowl, whisk the brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt together. Whisk in the eggs until smooth. Whisk in the pumpkin puree until smooth. Finally, add the evaporated milk in 3 parts, whisking until smooth after each addition.
- Bake. Pour the filling into the prepared pie crust and bake at 400°F for 15 minutes. Reduce the heat to 350°F and bake for an additional 40 minutes or until the filling has puffed up and the center jiggles just a little bit.
- Cool. Allow the pie to cool completely before slicing and serving.
Pro Tips
- When making homemade pumpkin puree make sure you are using either a sweet pumpkin or pie pumpkin, These pumpkin flesh are less fibrous and easier to work with, and create the best homemade pumpkin pie recipe using your own pumpkin puree.
- If you don’t want to make the pie shells for this recipe, you can get the frozen pie shells from the grocery store and skip to making the pumpkin pie filling.
- It is essentially to keep your butter cold when making the butter pie crust. When dicing the butter, handle it as little as possible. Your hands give off heat and you want the butter to stay VERY cold. You can pop it back in the fridge after you dice it if you’d like. When the butter is cut into the flour, it creates little pockets of butter, producing a flaky crust.
FAQs:
Yes, you can use canned pumpkin puree when making the pumpkin pie filling. However, you can also use homemade pumpkin puree as well.
The key to stopping those cracks in pumpkin pie is baking it until it’s just done and nicely set — any longer and the surface will split.
Carefully pull the pie out of the oven, if you can shake the homemade pumpkin pie slightly and it just jiggles a little bit but not wiggle, then it is done.
Another way to tell is if you can insert a knife into the fresh pumpkin pie filling and have it come out clean it is done.
Generally, the perfect pumpkin pie will darken slightly from the color you originally put it in. You can also check the internal temperature of the pie. Make sure not to get the pie shell, but the center of the pie, the pie should register at at least 180 degrees F.
Make Ahead & Storage Instructions:
Made ahead: To make this recipe ahead, stop after pouring the pie filling into the crust to use later. Then when you are ready, pull the pie out, preheat the oven, and continue baking as the directions state.
Fridge: Allow the pie to come down to room temperature (covering the pie when it’s still warm will cause condensation and a soggy crust). Cover the pie with plastic wrap and then aluminum foil on top and store it in the fridge for up to 4 days.
More pie recipes:
- Frozen Peanut Butter Cloud Pie Recipe
- Chocolate Chip Cookie Ice Cream Pie Recipe
- German Chocolate Cream Pie Recipe
- Apple Hand Pies
Homemade Fresh Pumpkin Pie
Ingredients
For the Pie Crust
- 1 ¼ cups flour plus more to flour your work surface
- 1 Tablespoon sugar
- ½ teaspoon salt
- 1 stick butter very cold, diced* (plus more to grease the pie pan)
- 3-8 Tablespoons ice water
For the Pumpkin Pie Filling
- 3 large eggs room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 15 ounces pumpkin puree 1 can
- 12 ounces evaporated milk 1 can
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ⅛ teaspoon allspice
- A pinch of salt
Instructions
To make the crust
- Combine the dry ingredients. Whisk together the flour, sugar, and salt.
- Cut in the butter. Cut the butter into the flour mixture until it is the size of peas.
- Add the wet ingredients. Add the water, 1 tablespoon at a time, mixing after each addition. Only add enough water for the dough to just come together.
- Chill. Pull the dough into a ball, handling it as little as possible. Wrap the dough in plastic wrap and chill for 1 hour or overnight.
- Prep. Grease a 9-inch pie pan with butter and preheat the oven to 400°F.
- Roll. Remove the dough from the plastic wrap and place it on a floured surface. Roll it out into a circle ~12 inches in diameter. Place the dough in a 9-inch pie pan. Press it into the bottom and up the sides, crimping it at the rim of the pie dish.
- Chill. Chill for 20 minutes.
- Blind Bake. Place a sheet of parchment paper over the crust and fill it with dry rice or pie weights. Bake in the preheated oven for 15 minutes. Remove the pie weights and the parchment paper and set aside while you make the filling.
To make the filling
- Make the filling. In a large mixing bowl, whisk the brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt together. Whisk in the eggs until smooth. Whisk in the pumpkin puree until smooth. Finally, add the evaporated milk in 3 parts, whisking until smooth after each addition.
- Bake. Pour the filling into the prepared pie crust and bake at 400°F for 15 minutes. Reduce the heat to 350°F and bake for an additional 40 minutes or until the filling has puffed up and the center jiggles just a little bit.
- Cool. Allow the pie to cool completely before slicing and serving.
Notes
Nutrition
Recipe Details
