Homemade Pumpkin Pie

How to make a pumpkin pie from fresh pumpkin. Learn how to roast a whole pumpkin, puree it, then make a pie out of it!

We love anything pumpkin around our house. We make pumpkin cornbread and even pumpkin pie playdough for the kids!

I’ve been busy this week making pumpkin puree and using it make many other recipes! Here in this post I will show you how to roast a pumpkin in the oven, make a puree, then how to make a pie!

How to roast a pumpkin:

• I use two small pie pumpkins which can also be called sugar pumpkins.
• I cut the stem off them then cut them in half.
• Scoop out all the seeds and guts.
• Cut the halves one more time so each pumpkin is quartered.

• Preheat the oven to 350 degrees.
• Place the pumpkin quarters on a baking sheet, skin up or down. Doesn’t matter!

• Bake for 1 hour or until tender.
• Let the pumpkin cool down enough that you can handle it. At least 30 minutes.

• Take a large spoon and scrape the flesh from the pumpkin, discarding the skin.
• Put the pumpkin into a food processor or blender.

• Place the lid on the food processer or blender.
• If the puree has a hard time blending add water, a tablespoon at a time.

Can I cook the pumpkin in the slow cooker instead?

Yes! Use my recipe for How to Cook Pumpkin in the Slow Cooker. I use this recipe when I have more time.

How to make Fresh Pumpkin Pie:

You can now make a pie out of the puree, in fact, you can use this puree anywhere that canned pumpkin is called for. Here is my recipe for pumpkin pie, I double the spices and use brown sugar instead of white sugar.

1. You will need: Fresh pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, nutmeg, and salt. (Full Recipe Below)
2. For the crust: I use a frozen Marie Callender’s pie crust. I make an egg wash by whisking an egg and two teaspoons of water together. I brush that all over the pie.
3. Mix: Add all the pie filling ingrediendts to a large bowl and whisk until smooth.
4. Pour: Pour the pie filling into the pie crust. All the way to the top is fine!

How long do I bake a pumpkin pie?

• Preheat oven to 425 degrees. Place the pie on a baking sheet then place into the oven.
• Bake at this temperature for only 15 minutes.
• After the 15 minutes is up. Reduce the temperature down to 350 degrees and cook for 45 minutes longer or until the center is set. It’s ok if the top of the pie browns! It makes it even prettier.
• Place on a rack and cool for at least 2 hours. After that, I recommend placing in the fridge before serving. The pie tastes even better after is has a chance for the flavors to meld together.

Can I freeze a cooked pumpkin pie?

Yes! Follow my tips for freezing pumpkin pie:

• Make sure the pie has cooled down to room temperature.
• I freeze pumpkin pie the same way I do layers of cake; wrap in plastic wrap twice, then in foil.
• Freeze for up to one month.
• Thaw out for 12 hours in the fridge before needed.
• Top with whipped cream or nutmeg if the top of the pie has been messed up from the plastic wrap.

How to serve pumpkin pie:

Here are optional ideas to make serving your pumpkin pie unique for your guests:

• Top with fresh whipped cream or even egg nog whipped cream!
• Serve warm and top with ice cream (warm each slice in the microwave for approximatly 30 seconds).
• Have a shaker of nutmeg to top each piece.

Have extra pumpkin puree?

Try my Pumpkin Cornbread!