Homemade Fresh Pumpkin Pie always brings back memories for me. Ever spent hours searching for that one recipe that’ll finally make your pie taste like the holiday table at grandma’s? Maybe you’ve tried canned stuff (we all have, no shame), but it never quite hits the spot.
I used to worry homemade meant “so much work” but honestly, it’s less complicated than you’d think. This post is my answer to disappointing, bland pumpkin pie: real, simple, and honestly kinda fun to make. Trust me, your kitchen is about to smell incredible.
Homemade Fresh Pumpkin Pie
Homemade Fresh Pumpkin Pie: Why Bother?
Let’s start here. Sure, grabbing a bakery pie is easy. But Homemade Fresh Pumpkin Pie? It’s on a different level. You control the spice, you use actual pumpkin (not that strange can goop), and somehow, it just feels nicer to eat something you really made.
The first time I baked this, I will not lie, I messed it up. The crust was a little wonky and my hands got all orange, but wow—the flavor made up for the mess. I think homemade pie always comes with an extra dose of “Oh yes, I made this” pride. Plus, if you’re looking to cut back on additives, fresh is the way to go.
One more cool thing: using a real sugar pumpkin instead of a carving one makes a huge taste difference! I learned that after buying the wrong one…twice. You live, you learn.
Homemade Fresh Pumpkin Pie
Ingredients You’ll Really Need
Okay, so here’s my down-to-earth round-up. Nothing weird, nothing fussy. Just good stuff.
- 1 small sugar pumpkin (not the decorating kind, really)
- 1 store-bought or homemade pie crust (I won’t judge which you pick)
- 3/4 cup sugar (I like half brown, half white, for wow flavor)
- 2 eggs (room temp means happier batter)
- 1 cup evaporated milk (makes it rich)
- 2 tsp cinnamon (plus a pinch more if you’re like me)
- Pinch of ground cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
That’s it! Totally doable, and honestly, you probably have most of these already.
How To Make Homemade Fresh Pumpkin Pie
First thing, don’t get stressed by all the steps. They look busier than they feel.
- Cut your sugar pumpkin in half, scoop the gunk (seeds out, keep for roasting if you want), then roast the halves in a 400 degree oven for about 40 minutes. Fork-tender? You did it.
- Cool, then scoop out flesh and mash or blend it till smooth. Aim for about 1.5 cups.
- Preheat oven to 375. Plop your crust into the pie pan.
- In a big bowl, mix pumpkin, eggs, sugar, salt, spices, and milk. Stir until it looks like thick orange pudding.
- Pour into the crust. Bake for about 50 minutes. Check at 40 just in case your oven is sneaky.
- Let cool (I know, hardest part).
Sometimes mine cracks a bit in the middle. Does not matter. It tastes like a five-star restaurant anyway.
Homemade Fresh Pumpkin Pie
Serving Suggestions
Alright, don’t overthink it. Here are my favorite low-fuss ways:
- Plop a big dollop of whipped cream right in the center.
- Dust a bit of cinnamon or nutmeg on top just before serving.
- Eat a cold leftover slice for breakfast the next morning. (No judging, it’s amazing.)
- Pair with hot coffee for the most comforting fall treat.
People will rave. I promise.
“My mom always begged for my Homemade Fresh Pumpkin Pie at Thanksgiving. She swore no other pie came close. I swear by real pumpkin now. It’s a game-changer!”
— User TestimonialHomemade Fresh Pumpkin Pie
Homemade Fresh Pumpkin Pie
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful homemade pumpkin pie using fresh sugar pumpkin for an incredible flavor, perfect for the holiday season.
Ingredients
- 1 small sugar pumpkin
- 1 store-bought or homemade pie crust
- 3/4 cup sugar (half brown, half white)
- 2 eggs (room temperature)
- 1 cup evaporated milk
- 2 tsp cinnamon
- Pinch of ground cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
Instructions
- Cut the sugar pumpkin in half, scoop out the seeds, and roast the halves in a 400°F (200°C) oven for about 40 minutes until fork-tender.
- Cool the pumpkin, then scoop out the flesh and mash or blend it until smooth, aiming for about 1.5 cups.
- Preheat the oven to 375°F (190°C) and place the pie crust into a pie pan.
- In a big bowl, mix the pumpkin, eggs, sugar, salt, spices, and milk until it resembles thick orange pudding.
- Pour the mixture into the crust and bake for about 50 minutes, checking at 40 minutes.
- Let cool before serving.
Notes
If the pie cracks a bit in the middle, it doesn’t alter the taste. Serve with whipped cream or a dusting of spice on top.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
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