From-Scratch Pumpkin Pie Recipe With Fresh Pumpkin Purée

You don’t always have to buy pumpkin pie from the store!

You can make one from the comfort of your home. It gives you the power to determine the texture and flavor. If you are searching for the best pumpkin pie recipe, well, this is the right place. 

Read on to find out more about my flavorful from-scratch pumpkin pie recipe with fresh pumpkin puree.

From-Scratch Pumpkin Pie Recipe

In this section, I will disclose the ingredients you need and my simple preparation steps to make the BEST pumpkin pie EVER. 

Let’s get right into it.

Ingredients For the Pumpkin Purée:

• 1 small sugar pumpkin (or similar variety, about 1.2–1.5 kg)
• Foil and baking tray (for roasting)

Ingredients for the Filling:

• 2 cups homemade pumpkin purée (from above)
• 2 large eggs
• 120 ml (½ cup) heavy cream (or evaporated milk)
• 100 g (½ cup) brown sugar
• 1 tsp cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 1 tsp vanilla extract

For the Crust and Topping:

• 1 pre-made pie shell (graham cracker or shortcrust)
• 2 tbsp finely chopped walnuts or pecans (optional)
• Whipped cream, for serving

Easy Step-by-Step:

Step 1: Roast the pumpkin

Preheat the oven to 375°F (190°C).

Cut the pumpkin in half and scoop out the seeds.

Slice it into large wedges and place on a foil-lined tray.

Cover the pumpkin with foil and roast it for up to 55 minutes, or until a fork easily penetrates through. 

Let cool slightly before peeling off the skin and scooping the flesh into a bowl.

Blend the rest until it’s smooth. You can use a hand blender or food processor.

Step 2: Make the filing

Combine 2 cups of pumpkin puree, eggs, cream, sugar, vanilla, spices, and salt in a large bowl. 

Mix until it’s smooth and creamy (use a hand mixer or whisk).

Step 3: Assemble the pie

Pour the filling into your pre-made crust and smoothen the top.

Afterwards, sprinkle with chopped nuts (if using).

Step 4: Bake

Bake at 375°F (190°C) for up to 50 minutes or until the center is JUST SET.

The next step is to let the pie cool at room temperature.

Ensure you refrigerate it for at least 2 hours before slicing. 

Step 5: Serve

Before serving, top the pie with whipped cream.

You can enjoy pumpkin pie at room temperature or chilled.

Can I Use a Canned Pumpkin?

Yes, you can use canned pumpkin. It’s a shorter route, especially when you are short on time but want to eat pumpkin pie nonetheless. Replace the homemade puree with 1 can (425g) of pure pumpkin.

I’ve tried this version and it still tastes super delicious.

Can I Make Pumpkin Pie Ahead Of Time?

Yes, you can make this pumpkin pie recipe ahead of time. This is the advantage of my super homemade recipe. All you need is to make it up to 2 days ahead and store it in the fridge. 

However, if you want to store it for up to 1 month, ensure the pie is ungarnished before freezing and thaw properly overnight in the fridge when it’s time to eat.

What If I Don’t Have Heavy Cream?

Well, there are other alternatives. 

Try these out:

• Use evaporated milk for a more classic texture.
• If you want a dairy-free version, full-fat coconut milk is a great pick. It also infuses your pie with an extra flavor.

There you have it! A fresh homemade pumpkin pie with a fresh pumpkin recipe from scratch! I stopped buying the store-bought version after making this recipe. Trust me, after your first try, you will understand why this is the BEST recipe. 

Don’t forget to drop your comments. I would really love to know what you think about my recipe.

Have fun cooking!