For a richer flavor, consider using brown butter instead of vegetable oil to roast the pumpkin. If you don't have fresh pumpkin, you can substitute with high-quality canned pumpkin purée. Just be sure it's 100% pumpkin and not pumpkin pie filling. Adjust the amount of spices to your liking. A pinch of nutmeg or cloves can add extra warmth. For an extra smooth filling, strain the pumpkin purée through a fine-mesh sieve before mixing with the other ingredients. To prevent the crust from browning too quickly, cover the edges with foil during the last 20 minutes of baking.
Fresh Pumpkin Pie
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PREP TIME20 mins
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COOK TIME1 hrs 35 mins
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TOTAL TIME1 hrs 55 mins
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SERVING8 People
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VIEWS732
Embrace the essence of autumn with this Fresh Pumpkin Pie, a symphony of garden-fresh pumpkin and warm spices. Baked to golden perfection, it's best served with a dollop of freshly whipped cream, a delightful treat for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate60 g
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Cholesterol115 mg
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Fiber2 g
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Protein8 g
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Saturated Fat7 g
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Sodium458 mg
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Sugar39 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil; lightly oil the foil.
02 Step
Recipe View Cut pumpkin in half; remove seeds. Lightly oil cut surfaces; place cut-sides down on the prepared jelly roll pan.
03 Step
Recipe View Bake in the preheated oven until flesh is fork-tender, about 45 minutes. Cool until just warm.
04 Step
Recipe View Increase the oven temperature to 400 degrees F ( 205 degrees C).
05 Step
Recipe View Scrape out pumpkin flesh into a bowl; mash by hand or purée in small batches in a blender.
06 Step
Recipe View Place pie dough into the bottom and up sides of a 9-inch pie plate; flute edges
07 Step
Recipe View Combine 2 cups pumpkin purée, salt, ginger, and cinnamon, in a large bowl; beat in eggs, honey, milk, and cream. Pour filling into pie shell.
08 Step
Recipe View Bake in the preheated oven until a knife inserted 1 inch from the edge of pie comes out clean, 50 to 55 minutes. Cool on a wire rack.
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Please Rate
Hannah Schultz
Jan 21, 2025The honey adds a lovely sweetness to the pie.
Gerson Toy
Jan 14, 2025This recipe is amazing! The fresh pumpkin really makes a difference.
Mae Prosacco
Oct 3, 2024This is my new go-to pumpkin pie recipe!
Danny Kling
Jul 27, 2024My crust was a bit soggy, so I'll blind-bake it next time.
Lillie Wilkinson
Jul 10, 2023Easy to follow and delicious!
Braulio Ruecker
Apr 15, 2023I used maple syrup instead of honey and it turned out great!
Marianna Welch
Apr 14, 2023I added a little nutmeg and it was perfect!
Zaria Marquardt
Nov 29, 2022The spices are perfectly balanced.