1. Can I use fresh pumpkin instead of canned puree for this recipe?

Yes, you can absolutely use fresh pumpkin! Simply roast a small sugar pumpkin, scoop out the flesh, and blend it until smooth. Fresh pumpkin can give the pie a slightly different texture and flavor, but it’s a great way to make your Homemade Fresh Pumpkin Pie even more special.

2. How do I prevent my pumpkin pie crust from shrinking?

To avoid a shrinking crust, make sure to chill the dough thoroughly before rolling it out. Also, don’t overwork the dough. After placing it in the pie pan, chill it again for at least 20 minutes before baking. Using pie weights or dry rice during blind baking also helps keep the crust in place.

3. Can I make the pie ahead of time?

Yes, you can prepare the pie a day or two ahead of time. Simply bake it, allow it to cool, and store it in the refrigerator covered with plastic wrap. When you’re ready to serve, reheat it in the oven for a few minutes for that freshly baked taste.

Homemade Fresh Pumpkin Pie Recipe: A Perfect Fall Delight

Description

Homemade Fresh Pumpkin Pie is the perfect fall dessert with a creamy, spiced filling and a buttery, flaky crust. It’s the ultimate treat for holidays or any cozy gathering, filled with warm spices like cinnamon, ginger, and nutmeg.

Ingredients

Scale

1 ¼ cups flour, plus extra for dusting
1 Tablespoon sugar
½ teaspoon salt
1 stick (½ cup) butter, very cold, diced (plus extra for greasing the pie pan)
3–8 Tablespoons ice water
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

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Instructions

In a large bowl, whisk together the flour, sugar, and salt. Cut the cold butter into the flour mixture until it resembles pea-sized pieces. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Form the dough into a ball, wrap in plastic wrap, and chill for 1 hour or overnight.
Preheat the oven to 400°F and grease a 9-inch pie pan with butter. Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer to the pie pan and crimp the edges. Chill for 20 minutes.
Place a sheet of parchment paper over the dough and fill with dry rice or pie weights. Bake for 15 minutes. Remove the weights and parchment, and set aside to cool.
In a bowl, whisk together the brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Add the eggs and whisk until smooth. Stir in the pumpkin puree. Gradually mix in the evaporated milk in 3 parts, whisking after each addition.
Pour the pumpkin filling into the cooled crust and bake at 400°F for 15 minutes. Lower the oven temperature to 350°F and bake for another 40 minutes, until the filling is set but still slightly jiggly in the center.
Allow the pie to cool completely before slicing and serving.

Notes

For a gluten-free crust, use a gluten-free flour blend.
You can substitute pumpkin pie spice (1 ½ teaspoons) for the individual spices if you’re in a rush.
To make ahead, you can prepare the dough and filling a day before baking.
Store leftovers in the refrigerator for up to 4 days.

Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 355 kcal
Sugar: 27g
Sodium: 312mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 8g
Cholesterol: 104mg