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Fresh Pumpkin Pie

Total Time

Prep: 30 min. + chilling Bake: 55 min. + cooling

Makes

8 servings

In my opinion, there’s no contest as to which homemade pumpkin pie is best. No matter how good your canned filling is, it will never match pumpkin pie from scratch. —Christy Harp, Massillon, Ohio

Ingredients

  • Dough for single-crust pie
  • 1 medium pie pumpkin
  • 2 large eggs, room temperature
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup 2% milk
  • Whipped cream, optional

Directions

  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  2. Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes.
  3. Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use). In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust.
  4. Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.



Test Kitchen Tips
  • Need help with your pumpkin puree? Follow our step-by-step guide.
  • Be sure to grab a pie pumpkin for this recipe. The kind of pumpkins you use for carving jack-o'-lanterns simply won't do.
  • Don't toss those pumpkin seeds! Roasted pumpkin seeds make a great garnish (or afternoon snack!). Learn how to roast pumpkin seeds.a>
  • Editor's Note
    Combine 1-1/2 cups all-purpose flour and 1/4 tsp. salt; cut in 2/3 cup cold butter until crumbly. Gradually add 3-6 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

    Nutrition Facts

    1 piece: 303 calories, 14g fat (8g saturated fat), 79mg cholesterol, 343mg sodium, 41g carbohydrate (24g sugars, 2g fiber), 5g protein.