I’m a bit biased but this is the Best Pumpkin Pie Recipe and the ultimate Thanksgiving dessert in my opinion. I prefer it cold with homemade crust and without whipped cream on top. Whipped cream lovers probably just gasped, but I’m pretty particular on this one. I want to taste the pumpkin and the pumpkin only. But, I’m not opposed to creaminess, which is why I mix my whipped cream in the batter! Welcome to the most creamiest, smoothest, delicious homemade pumpkin pie made from fresh fresh pumpkin!
Now, there are a few important steps to achieve this fabulous Holiday Pie. First, you must make a pie crust from scratch using my Homemade Pie Crust Recipe. This recipe makes enough for two 9 inch pie crusts. You can use one half for the bottom pie crust and chill the other for later.
It will only take you about 10 minutes or less to form the pie crust dough. Wrap that sucker in plastic wrap and stick it in the fridge until you’r ready to make pie. Trust me you will get major baking props on Thanksgiving.
Fresh Pumpkin Pie Filling
Next, take those extra pumpkins you aren’t using for decoration and make fresh pumpkin puree. Another key factor in the amazing taste of this pumpkin pie. Simply slice your pumpkins in half, scrape out all the seeds, and bake them for about 45 minutes. Scoop the soft baked flesh from the skins and puree. Whoa!! Yep, you have channeled your inner Martha Stewart.
Which Pumpkins Do I Choose?
When looking for the best baking pumpkins, choose those labeled labeled “sugar pumpkins” or “pie pumpkins” in the store. Pumpkins are basically a winter squash, so substituting between them can be tricky. Here are a few of my favorite pumpkins to use for baking a pie.
- Baby Bear are smaller about 2 pounds that are classically shaped and soft orange.
- Cinderella resemble the flatter carriage shaped pumpkin with bright colors. Ranging between 10-25 pounds with minimal strings inside and lovely sweet flesh for pie.
- Jarrahdale are the pale blue-greenish grey pumpkins and my favorite for decorating. They weight 6-10 pounds each, have basically no strings, and a fruity delicious golden flesh.
- Dickinson resembles the soft pale color and flavor of butternut squash. It is mainly used for canned pumpkin pie filling you find in the stores.
Moving on to the final step of constructing the pie. Blend together your homemade pumpkin puree, whipping cream, and other filling ingredients. Roll out your crust and place onto pie dish. Pour your filling into the pie crust. Bake, cool, and eat!
Whether you are hosting Thanksgiving dinner or just in charge of bringing a pie, your fellow guests will be blown away. Not only do you have an incredible tasty pumpkin dessert to share, but you recycled old pumpkins, and made a pie for less than you can buy in the store. So, pat yourself on the back and eat a big slice already:)
How to make Pumpkin Pie
- Homemade All Butter Pie Crust and fresh puree are the secret to the structure and flavors of this pie!
- Blend the soft pumpkin flesh with an immersion blender or stand blender to make it creamy.
- Chill your pie crust for about 15 minutes after lining your pie dish. Do this before adding your pumpkin pie filling.
- Use only heavy whipping cream for best filling results.
- Bake your pie on the mid to lowest rack.
- Cover with aluminum foil halfway through baking.
- Remove your pie with the center is still a bit wobbly. Or, let it bake a few more minute to get a browner top with richer flavor like this one!
- Let cool before serving. A hot pie will not hold its slice structure as well for serving.
Homemade Pumpkin Pie from Fresh Pumpkin
- 1 teaspoon water
- 1 large egg lightly beaten
Pumpkin Pie Filling
- 1 cup (100 g) light brown sugar
- 2 tablespoons all purpose flour
- ½ tsp sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 3 large eggs
- 2 cups (15 ounces) fresh pumpkin puree
- 1 ¼ cups (300 ml) heavy whipping cream
Homemade Pie Crust
- Make the homemade pie crust and divide into two discs. Use one for bottom crust and store the other in the fridge or freezer for another pie. Refrigerate dough for 30 minutes to an hour before rolling out for pie.
- Slice three small pumpkins or one large pumpkin into halves and quarters.
- Scrape out seeds and string. Remove stems.
- Gently season with salt and place flesh side down on a lined baking tray.
- Bake for 45-60 minutes at 400 F (204 C)
- Remove from oven and let cool.
- Flesh should easily be scooped from skin with a spoon.
- Blend pumpkin flesh with an immersion blender or stand mixer until smooth.
- (Can be made the day before and stored in the fridge.)
- Prepare the pie crust by rolling the dough out to 12-14 inches in diameter.
- Carefully lift the dough and set onto a 9-inch pie plate (make sure it's at least 1 and ½ inches deep). I prefer to use a metal pie pan.
- Using your fingers, gently press the dough into the pie plate , letting excess hang over.
- Take a sharp knife and trim the overhanging dough. Tuck the overhanging dough back underneath itself for a thicker pie crust around the edge or lip of the pie.
- Take a fork and poke a few holes across bottom of crust.
- Beat egg and water together in a bowl with a fork. Take a pastry brush and lightly coat the crimped edges of the pie.
- Place in fridge to firm while you prepare your filling.
Make your filling:
- In bowl of stand mixer with whisk attachment, whisk together the brown sugar, flour, salt, spices until well combined.
- Pour in eggs one at a time until mixed.
- Add your heavy whipping cream and continue to mix on medium high until everything is incorporated. Scrape sides and bottom of bowl.
- Whisk for about 3 minutes until foamy.
- Add your fresh pumpkin puree.
- Mix until everything is incorporated.
Make the Pumpkin Pie:
- Preheat oven to 375°F (190 C)
- Remove crust from the fridge.
- Pour your filling into crust. Place pie pan on a metal cookie sheet. Then transfer to the middle rack of the oven.
- Bake for 15 minute then lower the temperature to 350 F (180 C) and bake for 40-50 additional minutes until the center is almost set and slightly jiggly. Check your pie at the 40 minute mark, 45, 50 etc.
- Cover pie with aluminum foil halfway through baking to prevent burning the crust.
- Place pie dish on cooling rack for a couple hours to completely cool and set.
- Store in the fridge!