Print

Print Recipe

A classic, creamy fresh pumpkin pie with a flaky homemade crust, made using fresh pumpkin for vibrant flavor and simple pantry spices.

Ingredients

Scale
  • 1¼ cups all-purpose flour
  • 1/2 teaspoon salt (for the crust)
  • 6 tablespoons cold butter or shortening
  • 3 tablespoons cold water (plus 1 extra tablespoon if needed)
  • 1½ pounds fresh pumpkin, cooked and mashed (about 2 cups mashed)
  • about 1 inch water (for simmering pumpkin)
  • 1 cup evaporated milk
  • 2 large eggs
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • pinch of salt (for the filling)

Instructions

  1. Gather all ingredients and preheat oven to 400°F (200°C).
  2. Stir together the flour and salt in a bowl.
  3. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
  4. Slowly add cold water 1 tablespoon at a time (about 3 tablespoons), mixing until the dough just holds together; add an extra tablespoon if needed.
  5. Form the dough into a ball and roll it out on a floured surface to 1/8-inch thickness.
  6. Place a 9-inch pie plate upside-down on the dough and cut a circle about 1½ inches larger than the pan; discard scraps.
  7. Roll the dough around a rolling pin, transfer it over the pie plate, unroll, and press it into the bottom and sides of the pan.
  8. Pinch the edges to form a fluted rim.
  9. Cut the pumpkin in half, scoop out seeds and stringy parts, keep the skin on, and cut into chunks.
  10. Place pumpkin chunks in a saucepan with about 1 inch of water over medium heat; bring to a boil, then reduce heat to low, cover, and simmer about 30 minutes until tender.
  11. Drain the pumpkin, cool, peel off and discard the skin, and mash the pumpkin smooth with a potato masher or push through a food mill.
  12. In a large bowl, beat the cooked mashed pumpkin with evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and a pinch of salt using an electric mixer until smooth.
  13. Pour the filling into the prepared pie crust.
  14. Bake in the preheated oven 40–60 minutes until a knife inserted about 1 inch from the edge comes out clean; cover crust edges with foil if they brown too quickly.
  15. Remove the pie from the oven and let it cool completely on the counter before slicing.

Notes

You can replace fresh pumpkin with about 2 cups of canned pumpkin as a shortcut., Add ¼ teaspoon ground cloves or ½ teaspoon pumpkin pie spice to enrich the flavor., Maple syrup can be used instead of brown sugar by adjusting liquid amounts accordingly., For dairy-free versions, use full-fat coconut milk instead of evaporated milk., Eggs can be replaced with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or commercial egg replacer for vegan/egg allergy options., A graham cracker crust or store-bought pie dough can substitute the homemade crust if desired., To avoid soggy bottom crusts, blind-bake the crust for 8–10 minutes or bake on a lower oven rack., Cover crust edges with foil or use a pie shield to prevent over-browning., Pie can be refrigerated up to 4 days or frozen up to one month; thaw overnight in the fridge before serving., Reheat pie slices gently in a 300°F oven for 5–10 minutes or microwave briefly (20–30 seconds) to keep creamy texture.

Nutrition

Find it online: https://gingerbaking.com/homemade-fresh-pumpkin-pie/