Wondering how to make pumpkin pie with fresh pumpkin? Believe it or not, it's quite simple. We used a sugar pumpkin for this take on the Thanksgiving favorite, but you could use roasted butternut squash or even baked sweet potato in its place. The most important step is to roast the pumpkin until it’s super tender; that way the filling will be silky smooth throughout. Once it’s tender, let the pumpkin cool before combining the rest of the ingredients in your food processor—otherwise the hot pumpkin could cook the eggs. Last tip: always bake your pies on the bottom rack of your oven so that the bottom doesn't get soggy. Now, here it is: our favorite pumpkin pie recipe with fresh pumpkin.

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Recipe Summary

hands-on:
25 mins
total:
1 hr
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Drizzle cut side of pumpkin with olive oil, then place cut side down on a rimmed baking sheet. Bake until tender when pierced with a sharp knife, 30 to 35 minutes. Let cool. Reduce oven to 350°F.

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  • When cool enough to handle, scoop pumpkin flesh into a food processor and process until smooth. Add eggs, cream, brown sugar, granulated sugar, vanilla, cinnamon, ginger, salt, and nutmeg, and process until smooth, scraping down sides of bowl to make sure ingredients are evenly incorporated.

  • Pour pumpkin mixture into par-baked pie shell or graham cracker crust and smooth top. Bake on bottom rack of the oven until center is firm to the touch, 45 to 50 minutes. Let cool completely.

  • Just before serving, top with whipped cream.