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Nothing beats the aroma of a fresh pumpkin pie baking in the oven. This recipe brings out the best of fall flavors with cinnamon, ginger, and cloves. Using fresh pumpkin puree makes all the difference, giving the pie a rich, authentic taste. Perfect for gatherings or a cozy night in, this pie is sure to become a favorite.
Fresh Pumpkin Pie Recipe
Ingredients:
- 2 cups fresh pumpkin puree
- 1 cup sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 eggs
- 1 can (12 oz) evaporated milk
- 1 unbaked pie crust
Instructions:
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, cloves, and salt.
- Beat in the eggs, then stir in the evaporated milk.
- Pour the mixture into the unbaked pie crust.
- Bake for 15 minutes. Reduce the temperature to 350°F (175°C) and bake for another 45 minutes, or until a knife inserted near the center comes out clean.
- Cool on a wire rack for 2 hours. Serve immediately or refrigerate.
What You Will Need
Read more: Fresh Rhubarb Pie Recipe
What you will need to make fresh pumpkin pie
- Fresh pumpkin puree: Provides a rich, authentic pumpkin flavor and creamy texture, essential for a homemade pie taste.
- Sugar: Sweetens the pie, balancing the natural earthiness of the pumpkin.
- Ground cinnamon: Adds warmth and depth, enhancing the pumpkin's natural sweetness.
- Ground ginger: Brings a subtle spiciness, complementing the cinnamon and cloves.
- Ground cloves: Offers a hint of aromatic spice, rounding out the flavor profile.
- Eggs: Bind the ingredients together, giving the pie structure and a custard-like consistency.
- Evaporated milk: Adds creaminess and richness, ensuring a smooth, velvety filling.
- Unbaked pie crust: Provides a buttery, flaky base, perfect for holding the pumpkin filling.
Essential Tools and Instruments
What tools/instruments will be needed to make Fresh Pumpkin Pie Recipe
- Mixing bowl: Essential for combining pumpkin puree, sugar, spices, and eggs into a smooth, consistent mixture.
- Whisk: Helps blend ingredients thoroughly, ensuring a lump-free pie filling.
- Pie dish: Provides the perfect shape and support for baking the pie crust and filling.
- Oven: Necessary for baking the pie at precise temperatures to achieve the right texture and doneness.
- Wire rack: Allows the pie to cool evenly, preventing a soggy crust.
Fresh Pumpkin Pie Recipe
A classic homemade pumpkin pie made from fresh pumpkin puree, perfect for the fall season.
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Ingredients:
Main Ingredients
- 2 cups Fresh pumpkin puree
- 1 cup Sugar
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground cloves
- 1/2 tsp Salt
- 2 Eggs
- 1 can Evaporated milk (12 oz)
- 1 Unbaked pie crust
Instructions:
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, cloves, and salt.
- Beat in the eggs, then stir in the evaporated milk.
- Pour the mixture into the unbaked pie crust.
- Bake for 15 minutes. Reduce the temperature to 350°F (175°C) and bake for another 45 minutes, or until a knife inserted near the center comes out clean.
- Cool on a wire rack for 2 hours. Serve immediately or refrigerate.
Notes:
For best results, use fresh pumpkin puree instead of canned.
Nutrition value:
Calories: 323kcalCarbohydrates: 45gProtein: 7gFat: 13gSaturated Fat: 6gCholesterol: 70mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 30gVitamin A: 8000IUVitamin C: 4mgCalcium: 150mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the pumpkin pie filling as directed.
- Store the filling in an airtight container.
- Refrigerate for up to 2 days.
- When ready, pour filling into pie crust and bake.
Freezing Instructions
- Bake the pie as directed.
- Cool completely on a wire rack.
- Wrap the pie tightly with plastic wrap.
- Cover with aluminum foil.
- Freeze for up to 1 month.
- Thaw in the refrigerator overnight before serving.
Using fresh pumpkin puree instead of canned gives the pie a richer, more authentic flavor. Roasting the pumpkin before pureeing can add a subtle caramelized sweetness.
Frequently Asked Questions
FAQ:
How do I make fresh pumpkin puree?
Cut a pumpkin in half, scoop out seeds, bake at 350°F (175°C) for 45-60 minutes, then scoop out the flesh and blend until smooth.
Can I use canned pumpkin instead of fresh?
Yes, substitute 2 cups of canned pumpkin for the fresh puree.
How do I know when the pie is done?
Insert a knife near the center; if it comes out clean, the pie is ready.
Can I make the pie crust from scratch?
Absolutely, use your favorite pie crust recipe or a store-bought one.
How should I store leftover pumpkin pie?
Keep it in the refrigerator, covered, for up to 4 days.
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