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Homemade Pumpkin Pie from Scratch with fresh pumpkin puree

Pumpkin Pie from Scratch

A smooth and creamy pumpkin pie with warm spices, baked in a flaky crust that captures the essence of fall.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Fall
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 unbaked 9 inch crust 1 unbaked 9 inch pie crust in a pie plate You can use homemade or store-bought crust.
For the Pumpkin Filling
  • 2 cups about 2 cups pumpkin puree Use fresh pumpkin for the best flavor.
  • 2 large 2 large eggs Room temperature eggs are preferred.
  • 1 cup 1 cup heavy cream Half and half can be used for a lighter version.
  • 1/2 cup 1/2 cup packed brown sugar
  • 1 1/2 teaspoons 1 1/2 tsp cinnamon Adjust spices to taste.
  • 1/2 teaspoon 1/2 tsp ginger
  • 1/4 teaspoon 1/4 tsp cloves
  • 1/4 teaspoon 1/4 tsp nutmeg
  • 1/2 teaspoon 1/2 tsp salt
  • 1 teaspoon 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. If desired, par-bake the crust for 8 to 10 minutes to prevent sogginess.
  3. If using fresh pumpkin, roast a small pie pumpkin at 400°F (200°C) cut side down until tender (35 to 50 minutes), cool, scoop flesh, and blend until smooth.
Filling
  1. In a large bowl, whisk the eggs and add pumpkin puree, brown sugar, spices, salt, vanilla, and cream.
  2. Whisk until smooth, avoiding incorporating too much air.
Baking
  1. Carefully pour the filling into the pie crust and gently tap to release air bubbles.
  2. Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 35 to 45 minutes.
  3. The edges should look set with the center slightly jiggly.
Cooling
  1. Cool completely on the counter for at least 2 hours before slicing.

Notes

Chilling the pie after cooling improves texture and slicing. Cover and refrigerate for up to 4 days, or freeze for up to 1 month.