Have you ever made pumpkin pie with fresh pumpkin before? It is simple to make, turns out smooth and is the perfect holiday or fall dessert!
Of course opening a can is easier then making homemade pumpkin puree, but it is definitely worth the effort! Canned runs the risk of bacteria. You will also notice a difference in taste, texture and color.
There are a couple ways to cook down a pumpkin, the easiest being in the Instant Pot. If you have an Instant Pot or plan on getting one, I show you how easy it is to cook here - how to cook a pumpkin in the Instant Pot. Seriously the easiest pumpkin puree you have ever made.
No Instant Pot? No worries! Christina's Cucina has an easy to follow way to cook a pumpkin in the oven - How to Cook, Bake or Roast a Pumpkin in 3 Easy Steps.
Depending on the size of your pie pumpkin, you might have enough puree for 2 pies. Or you will have some leftover to add to other dishes. I cook a few pumpkins down and freeze the puree in jars until ready to use.
How do you make pumpkin pie from scratch from fresh pumpkin?
It is a quite simple process once you have the pumpkin puree made. Here are some tips for making this amazing dessert! The recipe is below if you want to skip the tips.
The first thing is to cook the pumpkin and prepare puree. After you have your puree ready, you decide the crust you want. We have 2 favorites and both of them are over at our perfect pumpkin pie crust. We usually use the roll out recipe, but we do enjoy the graham cracker crust too sometimes!
Be sure to have the right pie dish
You will need to use a 9 and a half inch pie plate for this pie. A 9 inch pie plate is just a little bit too small and you run the risk of it overflowing.
Preparing the filling
There is no special equipment needed to make pumpkin pie with fresh pumpkin once you have the puree made. You will need a whisk and a bowl. It's best to manually stir with a whisk and not with a hand or stand mixer.
Slowly stir in the evaporated milk
Ok, that is big because it is important! With a spoon or carefully with the whisk you want to stir the milk in last. I gently move the spoon (or whisk) back and forth, do not stir fast. This will not ruin it, but you will have froth and a discoloration on the top of your pie (still edible and delicious tho.) Yes I have had this happen a few times but we enjoy it just the same.
Whipped cream hides inperfections 🙂
If your pie turns out with the above mentioned froth discoloration, fear not! It is still good and if you need to cover it up, that is the good spot to put the whipped cream. Works like a charm.
How to know pumpkin pie is done
I don't use a knife to test it because that can cause it to crack (tho you can always cover that with whipped cream like I mentioned above!)
There is a little bit of a science to getting this perfect, but no worries it isn't hard. First step is the color. Now this pie below was made with our graham cracker crust, but more often we use the roll out crust. Yours might have a slightly different color to it so use it as a rough guide.
But it should be a little darker on the edges then when it went in and it will be puffed up (no worries as it cools and sets this will go back down.) This is best to look at with the light on and keeping the oven door closed (if possible.)
If you notice a bit of a color change, either insert a toothpick (not a knife) in the center or do the jiggle test. The toothpick should come out mostly clean, it will continue to cook as it cools.
The jiggle test is when the edges don't move when you gently shake the pie bake and forth, but the center jiggles a little.
When using any crust other then graham cracker, you might want to check to make sure the edges of your crust are not browning too fast about 30 minutes into the cooking time. If they are, you can cover it with a pie crust shield (worth it if you will be baking pies) or you can loosely cover the edges with foil.
We like to put homemade chocolate whipped cream on top of our pumpkin pie with fresh pumpkin, but use your favorite topping (or try the amazing chocolate whipped cream.)
Pumpkin Pie with Fresh Pumpkin
- 2 tbsp flour
- 2 tsp pumpkin pie spice
- ¾ cup brown sugar packed
- ½ tsp vanilla extract
- 3 eggs
- 2 cups pumpkin puree fresh
- 5.3 oz plain Greek yogurt a single serve container
- 12 oz evaporated milk
- 1 pie crust for 9½ inch pie dish
- Preheat oven to 425° F
- Get your pie crust ready in the pie plate
- Mix flour, brown sugar and pumpkin pie spice with a whisk in a mixing bowl. Do not use any mixers (no hand or stand mixers for filling.)
- Add eggs and vanilla, mix just until incorporated with no big lumps.
- Add in the pumpkin puree and Greek yogurt. Mix until incorporated.
- Slowly pour in the evaporated milk while mixing gently. Slowly stir back and forth so you don't create a froth on top of filling.
- Carefully pour the filling into the pie crust.
- Bake uncovered for 15 minutes at 425°.Reduce temperature to 350° F and bake for another 40-50 minutes.
- Look for it to slightly change color to a darker shade and the filling to puff up on the edges. Test it by inserting a toothpick in the center, it should come out mostly clean. You can also do a jiggle test - if the inside of the pie jiggles slightly but the edges do not, it is done.
- Remove from oven and allow to cool about 2 hours on a cooling rack before placing in the fridge (or serving.) Be sure to keep in the fridge once cooled.