Classic Pumpkin Pie {Made with Fresh Pumpkin}

By Mindy, Contributing Writer

I never was a big fan of pumpkin pie during my childhood years.  Every year at Thanksgiving, I would choose cherry or apple pie over the classic pumpkin pie.  I never understood why it was such a big deal around the holidays!


I had my first pumpkin pie made out of fresh pumpkin. 

Wow!  What a difference it made in the taste and texture of the pie!  I finally had an appreciation for this time-honored dessert that I had never had before.

If you’ve never had a pumpkin pie made from fresh pumpkin instead of canned, I highly recommend giving it a try.  Think of the difference between fresh green beans and canned green beans.  The difference between fresh pumpkin and canned pumpkin is that drastic also!

If it seems like too much work to make your own pumpkin puree out of a whole pumpkin, I promise that it really is easy!  It’s basically the same as cooking any other winter squash (such as butternut or acorn).  Here is a very easy tutorial that shows you exactly how to do it.

Classic Pumpkin Pie
Recipe type: Desserts and Sweets
  • 1 9-inch pie crust
  • 3 cups fresh pumpkin puree
  • 4 eggs
  • 2 cups heavy cream
  • 1 cup sucanat
  • 1½ tsp. cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. allspice
  • ½ tsp. ginger
  • ½ tsp. salt
  • ½ tsp. vanilla extract
  1. Preheat oven to 425 degrees F.
  2. Mix all ingredients together very well in a large mixing bowl.
  3. Pour the mixture into a pie pan that has been lined with your pie crust.
  4. Bake for 15 minutes at 425 degrees F. Reduce heat to 350 degrees F. Continue to cook for 45-60 minutes or until the pie is set in the center. A butter knife inserted into the center of the pie should come out clean.
  5. Remove from the oven and allow to cool.
This recipe makes enough filling for a deep dish pumpkin pie. If you don't have a deep dish pie pan, you will most likely have some leftover filling. You can use this to make another smaller pie or pour it into muffin tins to make small, crust-less pumpkin "pies."

You can substitute 3-4 tsp. of pumpkin pie spice for the spices listed in the recipe. It will have a slightly different flavor profile, but use whatever is convenient for you.

The filling to this pie will seem very runny when you pour it into the pie shell. Don't worry, though! It will set up while it bakes. Allow it to cool completely for the best texture.

Are you a fan of pumpkin pie?  Have you ever eaten one made from fresh pumpkin?

About Mindy

Mindy is a wife, momma, and lover of all things simple. She works at home as a graphic designer from her design studio, Simply Designs, creating blogs, websites, ebooks, invitations, and more! She believes in eating real, whole food in the way that God intended for it to be enjoyed. Her desire is to live a healthy, God honoring, purposeful life.

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  1. I have been cooking pumpkins for decades. It started when my husband and I were starving graduate students, I cooked up the kids Halloween pumpkins (carved that evening, lit with the top off so the smoke went straight out, cooked starting at the close of trick or treat). I love doing them and freeze extra to use throughout the year.

  2. Debbie Quick says:

    I have been making pumpkin pies with fresh pumpkins for the last couple of years, and I agree that it is the only way to go…seems like I buy more pie pumpkins every year…now I’m making other things like pumpkin chili and using it in soups…what a culinary adventure! I’ll never go back to making pies with canned pumpkin ever again! And this year I began roasting the seeds…just some spray oil and sea salt is all I need to make them into a delicious, nutritious snack! Thanks for the wonderful recipes you bring to all of us!
    DQ :)

  3. My pie is in the oven as we speak! First time ever making a pie completely from scratch, crusty and all! You were right, the filling is really runny. Can’t wait to see how it comes out… I am quite sure if it tastes add good add it smells, it will be wonderful!

  4. Just made this…delicious! I have tried several pumpkin pie recipes using Rapadura and they all turned out less than perfect. This was amazing! Also used the crust recipe and it is wonderful as well…very flaky!! My 17 mo. old got into the pumpkin pie filling and did not want Mama to take it away (we raise our own egg laying chickens – so there wasn’t any raw egg concerns). =) Fantastic recipe! Thank you!

  5. I’m with Stacy, I don’t like pumpkin pie but love cooking with pumpkin. My family, however, enjoys pumpkin pie and I’ve been wanting a from scratch recipe. I have a lot of pumpkin pie spice from my coop, so I’ll probably sub that. You don’t mean that it subs for the salt, too, right?

    • I hope you like it, Christi. For the spices, I did not mean the salt too. Just the cinnamon, cloves, allspice, and ginger.

      • I didn’t end up subbing the spices with the pumpkin pie spice. I made the recipe as written. I used a pie crust from Trader Joe’s. This was delicious! I’m making another one for our Thanksgiving feast right now.

  6. In my roasting my pumpkins frenzy this yr i discovered the fastest easiest way. Take pumpkin. Stuff in oven whole at 350. Roast. When done cool awhile. Seperate (flesh skin seeds) it was WAY fasterand easier and less messy. Ill never go back!

  7. Candice H says:

    THANK YOU for this recipe! I have been looking everywhere for one from scratch. I’m not much of a pie person since i find them too sweet except for pumpkin or sweet potato pie! :D

  8. This looks absolutely delicious, Mindy! I love your pics!

  9. DH is a fanatic about his pumpkin pies and insists on making them from scratch himself. We grow a patch of pumpkins expressly for that purpose!

    • That is so funny! We had plans to grow a patch of pie pumpkins this year, but it didn’t quite work out :-/ Maybe next year!

  10. I don’t like pumpkin pie…but Barry LOVES IT! I like everything else with pumpkin in it though…I’m an odd bird. Pretty pictures, Mindy! :-)


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