Imagine sinking your fork into a slice of pumpkin pie so rich, creamy, and bursting with flavor that it makes every other dessert pale in comparison. This isn't just any pumpkin pie—this is a from-scratch, made-with-love masterpiece that will transform your Thanksgiving dessert game forever. By using fresh pumpkin and a perfect blend of warm spices, you'll create a dessert that will have your guests begging for the recipe and wondering how you became such a baking genius.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups fresh pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 pie crust
Instructions
- Prepare the fresh pumpkin by washing and cutting a sugar pie pumpkin in half. Remove seeds and stringy pulp using a spoon.
- Preheat the oven to 375°F (190°C). Place pumpkin halves cut-side down on a baking sheet lined with parchment paper.
- Roast the pumpkin for 45-50 minutes until the flesh is tender and easily pierced with a fork. Allow to cool completely.
- Scoop out the roasted pumpkin flesh and puree in a food processor until smooth. Drain excess liquid through a cheesecloth if needed.
- Lower oven temperature to 350°F (175°C). Prepare your pie crust and place it in a 9-inch pie dish, crimping the edges decoratively.
- In a large mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, and vanilla extract until smooth.
- Add cinnamon, nutmeg, ginger, and salt to the mixture. Stir until all spices are fully incorporated.
- Pour the pumpkin mixture into the prepared pie crust, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly. A knife inserted near the center should come out clean.
- Remove from oven and let cool completely on a wire rack for at least 2 hours. The pie will continue to set as it cools.
- Serve at room temperature or chilled, optionally topped with whipped cream. Refrigerate any leftovers.
Tips
- Choose the right pumpkin: Always use sugar pie pumpkins, which are sweeter and less watery than carving pumpkins.
- Remove excess moisture: After pureeing your pumpkin, drain it through cheesecloth to prevent a soggy pie crust.
- Room temperature ingredients: Ensure eggs and cream are at room temperature for smoother mixing.
- Don't overbake: A slight jiggle in the center is okay—the pie will continue setting as it cools.
- Crust protection: If the edges brown too quickly, cover them with aluminum foil during baking.
- Cooling is crucial: Let the pie cool completely for the best texture and easier slicing.
- Make ahead: This pie can be prepared a day in advance, making holiday prep easier.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg
