Print

Pumpkin Pie

Sliced pumpkin pie dusted with powdered sugar on a plate.
Print Recipe

Fresh pumpkin is boiled and pureed before baking in a flaky crust with milk, butter, and warm spices.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Increase the oven temperature to 425°F (220°C).
  5. Push the cooled pumpkin through a fine mesh sieve into a large bowl, or blend it into a smooth puree using a food processor.
  6. 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.
  7. Stir the egg mixture into the pumpkin puree until fully combined. Pour the filling into the pre-baked pie crust.
  8. 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).
  9. 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

Find it online: https://recipesbysofia.com/pumpkin-pie/