Imagine sinking your fork into a creamy, perfectly spiced pumpkin pie made entirely from scratch - no canned puree, just pure, fresh pumpkin goodness! This isn't just another dessert; it's a culinary journey that transforms an ordinary sugar pumpkin into a mouthwatering masterpiece that will have your family and friends begging for seconds. Get ready to elevate your baking skills and create a pie so delicious, it'll make store-bought versions look like child's play!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 1 pie
Ingredients
- 2 cups fresh pumpkin puree
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 pie crust
Instructions
- Prepare the fresh pumpkin by washing and cutting a sugar pumpkin in half. Remove the seeds and stringy pulp using a spoon.
- Preheat the oven to 400°F (200°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 soft and easily pierced with a fork. Remove from oven and let cool completely.
- Scoop out the roasted pumpkin flesh and puree in a food processor until smooth. Strain through a fine-mesh sieve to remove any fibrous bits.
- Reduce oven temperature to 375°F (190°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 fresh pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, and all spices until completely smooth.
- Pour the pumpkin mixture into the prepared pie crust, ensuring an even distribution.
- Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly. The edges should be golden brown.
- 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, optionally topped with whipped cream. Refrigerate any leftovers for up to 3 days.
Tips
- Choose the right pumpkin: Always use sugar pumpkins (also called pie pumpkins) for the smoothest, sweetest puree.
- Strain your pumpkin puree thoroughly to ensure a silky-smooth texture without stringy bits.
- Let the pie cool completely before slicing to allow the filling to set properly - patience is key!
- For extra flavor, consider toasting your spices lightly before mixing them into the filling.
- Use a pie crust shield or aluminum foil edges to prevent over-browning during the long baking time.
- To check doneness, the pie should have a slight jiggle in the center but look mostly set when you gently shake the pan.
- For the freshest taste, make your pie the same day you plan to serve it, and store any leftovers in the refrigerator.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 90mg
