Homemade Pumpkin Pie with Real Pumpkin
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!
Servings 8
Calories 300kcal
Ingredients
- 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!).
Notes
Homemade pumpkin puree is so easy to make (and freezes well for future desserts). Make sure to check out my How to Make Pumpkin Puree post for full directions.
Nutrition
Calories: 300kcal