Homemade Fresh Pumpkin Pie

by Angie Liew

Homemade Fresh Pumpkin Pie This homemade pumpkin pie recipe uses fresh pumpkin, which is a little more work than our classic pumpkin pie but it’s truly well worth it. Making pumpkin pies using fresh pumpkin is not just delicious, but it’s an easy way to add a homemade touch to everyone’s favourite dessert. It’s also a great-tasting pumpkin pie, spiced to perfection with ground ginger and cinnamon with a pinch of  nutmeg. Serve this pie with whipped cream and a sprinkle of ground cinnamon. It’s the one thing on the menu that just might be more important than the turkey for thanksgiving.  

Print Recipe
Print Recipe
Homemade Fresh Pumpkin Pie
By Angie Liew of Huang Kitchen
This homemade pumpkin pie recipe uses fresh pumpkin, which is a little more work than our classic pumpkin pie but it's truly well worth it. Making pumpkin pies using fresh pumpkin is not just delicious, but it's an easy way to add a homemade touch to everyone's favourite dessert. It's also a great-tasting pumpkin pie, spiced to perfection with ground ginger and cinnamon with a pinch of  nutmeg. Serve this pie with whipped cream and a sprinkle of ground cinnamon. It's the one thing on the menu that just might be more important than the turkey for thanksgiving.
Serving For
1
Prep Time
40minutes
Cook Time
40minutes
Serving For
1
Prep Time
40minutes
Cook Time
40minutes
Ingredients
(Pie Crust)
(Mashed Pumpkin)
(Pumpkin Filling)
Change Servings?
Change Unit?
Change Servings?
Change Unit?
Instructions
  1. Half the pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. Steam the pumpkin in a saucepan or pot of boiling water. Cover and steam for about 20 minutes or until tender. Drain, cool, scoop the soft pumpkin from the skin and mashed.
    Half the pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. Steam the pumpkin in a saucepan or pot of boiling water. Cover and steam for about 20 minutes or until tender. Drain, cool, scoop the soft pumpkin from the skin and mashed.
  2. Preheat oven to 400 degree F (200 degree C).
    Preheat oven to 400 degree F (200 degree C).
  3. Prepare pie crust by mixing together the all-purpose flour and salt in a large bowl. Add shortening into the flour. Cut into the flour using a pastry cutter or 2 knives. Then add ice cold water, 1 tablespoon at a time. Stir the dough after each addition until its just moist enough to hold together.
    Prepare pie crust by mixing together the all-purpose flour and salt in a large bowl. Add shortening into the flour. Cut into the flour using a pastry cutter or 2 knives. Then add ice cold water, 1 tablespoon at a time. Stir the dough after each addition until its just moist enough to hold together.
  4. Then lightly floured your hands and shape the dough into a ball. Roll the dough out onto a lightly floured surface into 1/8 inch thickness and 1 1/2 inch larger than the 9 inch pie plate. Gently roll the dough around the rolling pin and transfer it into the pie pan. Trim the edges leaving enough dough to trim or tuck the edges.
    Then lightly floured your hands and shape the dough into a ball. Roll the dough out onto a lightly floured surface into 1/8 inch thickness and 1 1/2 inch larger than the 9 inch pie plate. Gently roll the dough around the rolling pin and transfer it into the pie pan. Trim the edges leaving enough dough to trim or tuck the edges.
  5. For the pie filling, beat together the mashed pumpkin, evaporated milk,egg, brown sugar, cinnamon, ginger, nutmeg and salt in a large bowl of a stand mixer on medium speed. When the batter is well mixed, pour it into the prepared crust. Lightly tap on the work surface to release air bubbles.
    For the pie filling, beat together the mashed pumpkin, evaporated milk,egg, brown sugar, cinnamon, ginger, nutmeg and salt in a large bowl of a stand mixer on medium speed. When the batter is well mixed, pour it into the prepared crust. Lightly tap on the work surface to release air bubbles.
  6. Bake the pie in the 400 degree F (200 degree C) preheated oven for 10 minutes. Then reduce the heat to 350 degree F (180 degree C) and continue baking for about 30 minutes until just set in the middle or until a knife inserted into the filling about 1 inch from the crust comes out clean.
    Bake the pie in the 400 degree F (200 degree C) preheated oven for 10 minutes. Then reduce the heat to 350 degree F (180 degree C) and continue baking for about 30 minutes until just set in the middle or until a knife inserted into the filling about 1 inch from the crust comes out clean.
  7. Cool the pumpkin pie completely on a wire rack, about 2 hours before serving. Note that the pumpkin pie will come out of the oven all puffed up and will deflate as it cools.
    Cool the pumpkin pie completely on a wire rack, about 2 hours before serving. Note that the pumpkin pie will come out of the oven all puffed up and will deflate as it cools.
  8. Garnish as desired. Store leftovers covered in the
    Garnish as desired. Store leftovers covered in the
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  To make fresh pumpkin pie:

Homemade Fresh Pumpkin Pie

Half the pumpkin skin on, scoop out seeds and stringy portions. Then cut the pumpkin into chunks.

    Homemade Fresh Pumpkin Pie

Place the cut pumpkin on a steaming tray  in a pot of boiling water. Cover to steam.

    Homemade Fresh Pumpkin Pie

Steam till the pumpkin becomes soft and tender, about 20 minutes.

    Homemade Fresh Pumpkin Pie

Using a spoon, scoop the soft and tender pumpkin from the skin.

    Homemade Fresh Pumpkin Pie

Mashed the pumpkin till smooth.

    Homemade Fresh Pumpkin Pie

Preheat oven to 400 degree F ( 200 degree C ). Place wire rack in centre of oven.

    Homemade Fresh Pumpkin Pie

Prepare ingredients to make the pie crust.

    Homemade Fresh Pumpkin Pie

To the flour in a large bowl, add in the salt.

    Homemade Fresh Pumpkin Pie

Stir everything together. This recipe makes just one 9 inch pie.

    Homemade Fresh Pumpkin Pie

 Add the shortening to the flour.

    Homemade Fresh Pumpkin Pie

 Using a pastry cutter or 2 knives, cut the shortening into the flour.

    Homemade Fresh Pumpkin Pie

Add ICE cold water, 1 tablespoon at a time.

  Homemade Fresh Pumpkin Pie

Stir the dough after each addition until it’s just moist enough to hold together.

    Homemade Fresh Pumpkin Pie

 With lightly floured hand, shape the dough into a ball.

    Homemade Fresh Pumpkin Pie

 Transfer the dough onto a lightly floured surface.

    Homemade Fresh Pumpkin Pie

Roll the dough out to 1/8 of an inch thick and 1 1/2 inch larger than a 9 inch pie pan.

    Homemade Fresh Pumpkin Pie

Gently roll the dough around the rolling pin.

    Homemade Fresh Pumpkin Pie

Then transfer onto the pie pan. Unroll, easing the dough into the bottom of the pie pan

    Homemade Fresh Pumpkin Pie

Trim the edges with a pair of scissors, leaving enough dough to crimple or tuck the edges.

    Homemade Fresh Pumpkin Pie

Tuck the edges well and the pie crust is ready.

    Homemade Fresh Pumpkin Pie

Then prepare ingredients to make the pie filling.

    Homemade Fresh Pumpkin Pie

Place the mashed and cooked fresh pumpkin into a bowl of a stand mixer.

    Homemade Fresh Pumpkin Pie

Then add the evaporated milk.

    Homemade Fresh Pumpkin Pie

 And the beaten egg.

    Homemade Fresh Pumpkin Pie

Next, add the packed brown sugar.

    Homemade Fresh Pumpkin Pie

Then add the ground ginger.

    Homemade Fresh Pumpkin Pie

 And the ground cinnamon.

    Homemade Fresh Pumpkin Pie

And the nutmeg.

    Homemade Fresh Pumpkin Pie

 And lastly add salt.

    Homemade Fresh Pumpkin Pie

Mix well on medium speed.

    Homemade Fresh Pumpkin Pie

When the batter is well mixed, pour it into the prepared crust.

    Homemade Fresh Pumpkin Pie

 Lightly tap on the work surface to release air bubbles.

    Homemade Fresh Pumpkin Pie

Bake the pie in the 400 degree F (200 degree C) preheated oven for 10 minutes. Then reduce the heat to 350 degree F(180 degree C) and continue baking for about 30 minutes until just set in the middle.

    Homemade Fresh Pumpkin Pie

 To check for doneness, insert a knife into the filling about 1 inch from the crust and it should come out clean.

    Homemade Fresh Pumpkin Pie

Cool the pumpkin pie completely on a wire rack, about 2 hours before serving.

    Homemade Fresh Pumpkin Pie

 Note that the pumpkin pie will come out of the oven all puffed up and will deflate as it cools.

    Homemade Fresh Pumpkin Pie

And you’re done!  Once the pie has cooled to room temperature, cut into slices.

    Homemade Fresh Pumpkin Pie

This fresh pumpkin pie tastes so delicious even when served plain.

    Homemade Fresh Pumpkin Pie

 Or it can be topped with whipped cream.

    Homemade Fresh Pumpkin Pie

 And a sprinkle of ground cinnamon.

    Homemade Fresh Pumpkin Pie

 These delicious traditional pumpkin pie dessert surely make the perfect ending to a Thanksgiving feast.

 

AS ALWAYS …… ENJOY!

   

Leave a Comment

2 comments

Esther Wong October 16, 2014 - 7:27 am

Looks delicious, love pumpkin!

Reply
Angie Liew October 16, 2014 - 8:34 pm

Thanks Esther for comment. It’s very healthy too.

Reply

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