If you’ve only ever made pumpkin pie with canned puree, consider this your sign to try it with fresh, real pumpkin — it’s like autumn in every bite! My filling recipe combines fresh pumpkin (bonus points if the pumpkin is homegrown!) with cozy fall spices and sweetened condensed milk. Ready in less than 1 hour, this is an easy pumpkin pie that’s perfect for your holiday table!
Easy pumpkin pie recipe with fresh pumpkin
Pumpkins are one of my favorite things to grow in the garden (shh, don’t tell the other vegetables!). I love filling our apartment with homegrown pumpkins, then turning them into all kinds of cozy fall desserts — like this fresh pumpkin pie, my Pumpkin Roll With Cream Cheese Filling, and soft Baked Pumpkin Donuts. There’s nothing better than baking with pumpkins straight from the garden!
If you can use fresh pumpkin for this pie, please do — it truly brings out the rich, natural flavor that makes a homemade pumpkin pie taste unforgettable. Never made your own pumpkin purée before? Don’t worry, here’s how to make homemade pumpkin puree — it’s easy, I promise! But if canned pumpkin is what you have, that works perfectly too. Either way, this fresh pumpkin pie turns out creamy, spiced, and delicious every single time.
How to Make Homemade Pumpkin Pie
This recipe won’t take more than 15 active minutes. You’ll start by preparing the pie crust. If you’re using a frozen pie crust, remove from the freezer right when you start. If you’re using a homemade pie crust, add into a greased pie pan.
Now, mix all the filling ingredients. The condensed milk adds a creamy, dreamy richness that you don’t find in most pumpkin pie recipes. Pour into the pie crust.
You’re going to bake this at 2 different temperatures. Just trust me on this one as it makes perfect pumpkin pie. First bake at 425 degrees F for 15 minutes. Then reduce the temperature to 350 and bake for 35 more minutes. PERFECT!
Your pumpkin pie will still have a slight jiggle when cooked, but not be wet or wiggly. Make sure you allow the pumpkin pie to cool after baking. I usually cool my pie on a cooling rack to speed up the process.
You can serve pumpkin pie at room temperature, but it also tastes great chilled. I like to add some whipped cream topping for extra deliciousness!
I hope you enjoy my favorite Pumpkin Pie Recipe! Tip: Have leftovers? Make this Leftover Pumpkin Pie Milkshake!
Can I make Pumpkin Pie in Advance?
Yes! You can absolutely make this fresh pumpkin pie a day (or even two) ahead of time. Making it in advance not only helps free up your time on a busy holiday or family gathering, but it also allows the flavors to meld together, giving your pie an even richer, more spiced taste. After baking, let it cool completely, then cover it tightly and refrigerate until ready to serve.
Pin for later:
Homemade Pumpkin Pie with Real Pumpkin
PrintIngredients
- 2 cups fresh pumpkin puree (or you can use a 15 ounce can pumpkin puree)
- 14 oz can Sweetened Condensed Milk
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 9 inch unbaked pie crust
Instructions
- Preheat oven to 425 degrees F. If using a frozen pie crust, remove from the freezer now. If using a homemade pie crust, grease a pie pan and add crust into the pan.
- Mix pumpkin, condensed milk, eggs, cinnamon, ginger, nutmeg and salt in a bowl. Pour into crust and bake for 15 minutes.
- Reduce oven temperature to 350 degrees and continue baking 35 minutes.
- Remove from oven and let cool for 15 minutes.
- Serve, adding whipped cream on top of each piece (optional, but delicious!).
Debbie Davis says
This pie is incredible. Added all spices only increased the amount.
Cheryl says
My family declared this the best pumpkin pie last year so I’m back to make it again. Thank you.
Laurie says
I LOVE pumpkin pie! Can’t wait to try out your recipe. Thanks for sharing!
Owen Powell says
One of the better pieces i’ve seen this week.