Last Updated on November 1, 2022

Here’s the most delicious homemade pumpkin pie recipe with fresh pumpkin. Many swear that this is the best thing they have ever tasted!

One of the most requested desserts on the Thanksgiving table is undoubtedly pumpkin pie. It’s simply synonymous with the holidays and goes perfectly with almost everything, from lattes to doughnuts. Keep reading because below is the best homemade pumpkin pie recipe with fresh pumpkins.

Homemade Pumpkin Pie Recipe with Fresh Pumpkin

Ingredients

For the filling

2 eggs
1 egg yolk
1/2 cup of brown sugar
A pinch of salt
2 teaspoons of cinnamon
1 teaspoon of ginger (must be ground)
1/4 teaspoon of nutmeg (must be ground)
1/4 teaspoon of cloves (must be ground)
1/8 teaspoon of cardamom
Finely grated lemon zest to taste
2 cups of homemade pumpkin purée
1 1/2 cups of heavy cream

For the dough

1 cup of unsalted butter (cut into cubes)
2 cups of all-purpose flour
2 teaspoons of sugar
A pinch of salt
1/2 cup of sour cream

Instructions

Step #1: Choose the perfect pie pumpkin

You know what they say, the bigger the pumpkin, the better, but that’s only the case when you’re using it for carving. It is recommended to stay away from decorative varieties and large pumpkins and choose only those labeled as “pie pumpkins”.

Here’s a (rough) guide to help you choose the ideal one for your next time:

A 2½-pound pumpkin will give you 1¾ cups of puree, which is actually equivalent to one 15-ounce can.
A 3½-pound pumpkin will give you 2½ cups of puree.
A 5-pound pumpkin will give you 2¾ cups of puree.

Step #2: Make the crust

First mix all the dry ingredients, then add the butter and work with your hands until you get something that resembles a coarse meal with only a few pieces of butter left. Then add sour cream and combine with batter. Gather the pastry dough together into a large ball, cut it into two parts, sprinkle with flour, cover, and leave in the refrigerator to rise.

After about an hour, remove it from the refrigerator and let it sit for 5 to 10 minutes at room temperature. The dough is then ready to use. Line a baking dish with baking paper or spray with nonstick spray. Don’t forget; be sure to turn on the oven to preheat.

Step #3: Make the pumpkin puree

Choose a larger bowl in which you will first beat the eggs and only then add both types of sugar as well as salt, cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and the inevitable lemon zest.

After you have obtained a nice mixture, at the end add the cream, and mix until everything is well combined.

Step #4: Fill the shell & bake the fresh pumpkin pie

Transfer the prepared fresh pumpkin pie filling to the crust and bake for 15 minutes at a high temperature of 425°F. Expert tip: To avoid excessive browning, cover the edge of the pie with foil, and be sure to remove it after approximately 30 minutes of baking.

When it’s done remove it from the oven and cool it to room temperature before serving.

Final Words

This time of year is ideal to skip the canned pumpkin and store-bought crusts, there’s no better time than now to make your own holiday pumpkin pie from scratch. Hope you enjoy it as much as we do!

Did you love this homemade pumpkin pie recipe with fresh pumpkin? Tell us more below.

Homemade Pumpkin Pie Recipe with Fresh Pumpkin

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Ingredients

For the filling

2 eggs
1 egg yolk
1/2 cup brown sugar
2 tsps cinnamon
1 tsp ginger (must be ground)
1/4 tsp nutmeg (must be ground)
1/4 tsp cloves (must be ground)
1/8 tsp cardamom
2 cups homemade pumpkin purée
1 1/2 cups heavy cream
A pinch of salt
Finely grated lemon zest to taste

For the dough

1 cup unsalted butter (cut into cubes)
2 cups all-purpose flour
2 tsps sugar
1/2 cup sour cream
A pinch of salt

Instructions

You know what they say, the bigger the pumpkin, the better, but that's only the case when you're using it for carving. It is recommended to stay away from decorative varieties and large pumpkins and choose only those labeled as "pie pumpkins".
First mix all the dry ingredients, then add the butter and work with your hands until you get something that resembles a coarse meal with only a few pieces of butter left. Then add sour cream and combine with batter. Gather the pastry dough together into a large ball, cut it into two parts, sprinkle with flour, cover, and leave in the refrigerator to rise.
After about an hour, remove it from the refrigerator and let it sit for 5 to 10 minutes at room temperature. The dough is then ready to use. Line a baking dish with baking paper or spray with nonstick spray. Don't forget; be sure to turn on the oven to preheat.
Choose a larger bowl in which you will first beat the eggs and only then add both types of sugar as well as salt, cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and the inevitable lemon zest.
After you have obtained a nice mixture, at the end add the cream, and mix until everything is well combined.
Transfer the prepared fresh pumpkin pie filling to the crust and bake for 15 minutes at a high temperature of 425°F. Expert tip: To avoid excessive browning, cover the edge of the pie with foil, and be sure to remove it after approximately 30 minutes of baking.
When it's done, remove it from the oven and cool it to room temperature before serving.