Description
This homemade fresh pumpkin pie is made entirely from scratch using a real pumpkin instead of canned puree. It’s rich, creamy, and perfectly spiced, making it an ideal dessert for the fall season or holiday celebrations.
Ingredients
- 1 sugar pumpkin (about 2–3 pounds)
- 1 recipe pastry for a 9-inch single crust pie
- 2 large eggs
- 1 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons pumpkin pie spice
- 1 (12 fluid ounce) can evaporated milk
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Cut the pumpkin in half, remove seeds and stringy pulp. Place cut side down on a baking sheet and bake for about 1 hour or until soft. Let cool, then scoop out flesh and puree in a food processor or blender.
- Increase oven temperature to 450 degrees F (230 degrees C).
- In a large bowl, beat eggs lightly. Add brown sugar, flour, salt, and pumpkin pie spice. Stir in 2 cups of the pumpkin puree and mix well.
- Gradually stir in evaporated milk until well combined.
- Line a 9-inch pie plate with the pastry and pour in the pumpkin filling.
- Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce temperature to 350 degrees F (175 degrees C) and continue baking for 40 to 50 minutes or until a knife inserted near the center comes out clean.
- Let pie cool before serving. Refrigerate leftovers.
Notes
- You can store leftover pie in the refrigerator for up to 3 days.
- Use any leftover homemade pumpkin puree in soups or baked goods.
- Top with whipped cream for extra indulgence.
- Prep Time: 30 mins
- Cook Time: 1 hr 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 316
- Sugar: 27g
- Sodium: 224mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 63mg
