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Have you ever made pumpkin pie with fresh pumpkin before? It is easy and tastes amazing! It doesn’t have to be Thanksgiving to make this pie, trust me I know. I make it throughout the fall.
Of course opening a can is easier then making homemade pumpkin puree, but 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.
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.
Making the Pumpkin Pie with Fresh Pumpkin
First thing you want to do is pick your crust. We like it with a graham cracker crust, which is included in the recipe. If you have a favorite or even if you want to use a store bought that is good too. We use a 9.5 inch pie dish as the filling will be overflowing in a 9 inch dish. Most store bought pie crusts are for 9 inch pie dishes, but you can just make it.
Making the Crust
If you are making the graham cracker crust, it is easy. I put the graham crackers and brown sugar in a food processor and after the graham crackers are crumbs I add the melted butter. Then just process until it is all combined. Transfer to the pie dish and squish it down as much as you can in the dish, going up the sides too.
If using a regular pie crust, roll it out to fit into the pie dish. Store bought ones are for a 9 inch pie dish, but you can roll it out just a little bit to fit better into the 9.5 inch dish.
Preparing the Filling
I use 2 cups of fresh pumpkin puree for this, the cans of pumpkin are only about a 1 and 3/4 cup. Also fresh pumpkin has a little more moisture then the canned stuff so I add just a little flour – about 2 tablespoons.
Whisk together the flour, brown sugar and pumpkin pie spice. Add in the eggs and vanilla extract, whisk together. Now add in the pumpkin puree and yogurt. Whisk it until incorporated. With a spoon stir in the evaporated milk just until combined. It will get frothy if you stir too much on any of these steps so just until incorporated for each step. This will not ruin it, but you will have froth and a discoloration on the top of your pie (still edible and delicious tho.)
Baking the Pumpkin Pie
Pour the filling into the pie dish with the prepared crust. Bake at 425 for 15 minutes and then reduce heat to 350. Bake for another 45-50 minutes. 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!)
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 your’s may not look like this one:
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. If so, it is done.
If 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 loosely cover just the edges of the crust with foil to keep them from getting to brown.
We like to put homemade chocolate whipped cream on top of the pumpkin pie with fresh pumpkin
Pumpkin Pie with Fresh Pumpkin
- 9.5 inch pie dish
Graham Cracker Crust
- 14 graham cracker
- 6 tbsp butter unsalted, melted
- 1 tbsp brown sugar
- 2 tbsp flour
- 2 tsp pumpkin pie spice
- ¾ cup brown sugar packed
- ½ tsp vanilla extract
- 3 eggs
- 2 cups pumpkin puree fresh (or frozen fresh puree)
- 5.3 oz plain Greek yogurt a single serve container
- 12 oz evaporated milk
- Preheat oven to 425° F
The Crust (optional can use crust of choice)
- Put the graham crackers and brown sugar together in the food processor and process until the crackers are fine crumbs. Add in melted butter and process until it is mixed well.
- Squish the graham cracker mix into the 9.5 inch pie dish, bringing some of it up the sides.
- 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.
- Add in the pumpkin puree and Greek yogurt. Mix until incorporated.
- Slowly pour in the evaporated milk while mixing gently.
Baking the Pie
- 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.