Making a pie with fresh squash offers a different texture and flavor compared to canned puree. This recipe starts by boiling raw squash until tender, then blends it with milk, butter, and spices for a straightforward filling.
The process takes a bit over two hours from start to finish. Blind baking the crust ensures the bottom stays crisp under the wet custard.
Why You'll Love This Recipe
- Boiling the fresh pumpkin softens the flesh quickly so it can be pureed into a smooth base.
- Blind baking the crust with pie weights prevents the pastry from becoming soggy once the liquid filling is added.
- Starting the pie at a high heat before lowering the temperature helps set the custard quickly without overcooking the edges.
Ingredients You Need
- Pumpkin: Sugar pumpkins or butternut squash work better than large carving pumpkins, which can be watery and stringy.
- Pie crust: You can use a store-bought shortcrust pastry or your own homemade dough. Keep it chilled until ready to roll.
- Spices: Freshly grated nutmeg has a stronger, warmer flavor than pre-ground nutmeg.
- Eggs: These act as the binder for the custard filling. Use large eggs at room temperature.
- Milk: Whole milk provides the necessary fat for a rich filling. Avoid skim milk, which can make the custard too thin.
Exact amounts are in the recipe card below.
How to Make It
Prep the crust: Roll out your chilled dough and fit it into your pie dish. Blind bake it with weights so the bottom cooks through, then remove the weights to let it lightly brown.
Cook the squash: Boil the peeled chunks of pumpkin or butternut squash until very soft. Drain them well and mash or blend them into a smooth puree.
Mix the filling: Combine the dry spices and sugar, then whisk in the wet ingredients including the eggs and milk. Fold this liquid into the pureed pumpkin.
Bake and chill: Pour the mixture into the prepared shell. Bake at a high heat briefly, then lower the oven temperature to finish setting the custard safely.
Baking Tips
- Food safety: The pie filling contains eggs and must reach an internal temperature of 160°F (71°C) to be safe to eat.
- Butternut squash often yields a smoother, sweeter filling than standard carving pumpkins. Sugar pumpkins or pie pumpkins are the best choice if using fresh pumpkin.
- Draining the cooked pumpkin thoroughly is highly recommended. If it holds too much water, the filling will struggle to set.
Serving Ideas
Serve this pie chilled with a dollop of unsweetened whipped cream or a scoop of vanilla ice cream.
Storing and Freezing
Store leftover pie loosely covered in the refrigerator for up to 3 days. Freezing is not recommended as the custard may separate and weep upon thawing. Serve cold directly from the fridge.
FAQ
Can I use canned pumpkin puree instead of fresh?
Why did my pie crust shrink in the oven?
How do I know when the pie is done?
Pumpkin Pie
Fresh pumpkin is boiled and pureed before baking in a flaky crust with milk, butter, and warm spices.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Total Time: 130 minutes
- Yield: 1 (9-inch) pie 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1.5 lbs (750g) fresh pumpkin or butternut squash, peeled, deseeded, and chopped
- 12 oz (350g) unbaked pie crust
- All-purpose flour, for dusting
- 2/3 cup (140g) granulated sugar
- 1/2 tsp salt
- 1/2 tsp freshly grated nutmeg
- 1 tsp ground cinnamon, divided
- 2 large eggs
- 2 tbsp (28g) unsalted butter, melted
- 3/4 cup (180ml) whole milk
- 1 tbsp powdered sugar
Instructions
- Place the chopped pumpkin in a large pot and cover with water. Bring to a boil, cover with a lid, and simmer for 15 minutes until tender. Drain well and let cool.
- Preheat your oven to 350°F (180°C). Roll out the pie crust on a lightly floured surface and fit it into an 8.5-inch or 9-inch (22cm) tart pan or pie dish. Chill in the refrigerator for 15 minutes.
- Line the chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove the paper and weights, then bake for another 10 minutes until the pastry is pale golden. Let the crust cool slightly.
- Increase the oven temperature to 425°F (220°C).
- Push the cooled pumpkin through a fine mesh sieve into a large bowl, or blend it into a smooth puree using a food processor.
- In a separate bowl, whisk together the granulated sugar, salt, nutmeg, and 1/2 teaspoon of the cinnamon. Whisk in the eggs, melted butter, and milk.
- Stir the egg mixture into the pumpkin puree until fully combined. Pour the filling into the pre-baked pie crust.
- Bake for 10 minutes at 425°F (220°C). Reduce the oven temperature to 350°F (180°C) and bake for 35 to 40 minutes more. The filling is done when the edges are set, the center has a slight jiggle, and a thermometer inserted in the center reads 160°F (71°C).
- Let the pie cool completely in the pan. Mix the remaining 1/2 teaspoon of cinnamon with the powdered sugar and dust over the chilled pie before slicing.
Notes
- Food safety: The pie filling contains eggs and must reach an internal temperature of 160°F (71°C) to be safe to eat.
- Butternut squash often yields a smoother, sweeter filling than standard carving pumpkins. Sugar pumpkins or pie pumpkins are the best choice if using fresh pumpkin.
- Draining the cooked pumpkin thoroughly is highly recommended. If it holds too much water, the filling will struggle to set.
Keywords: pumpkin pie, thanksgiving dessert, holiday baking, fresh pumpkin, fall desserts
