Making Pumpkin Pie With Fresh Pumpkin Is Easier Than You Think—Here's How


Wondering how to make pumpkin pie with fresh pumpkin? Believe it or not, it's quite simple.

Photo: Getty Images
Hands On Time:
25 mins
Total Time:
1 hrs


  • 1 ¾ pound sugar pumpkin, halved, seeds removed

  • 1 tablespoon olive oil

  • 2 large eggs

  • ½ cup heavy cream

  • ¼ cup packed light brown sugar

  • ¼ cup granulated sugar

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon kosher salt

  • ¼ teaspoon ground nutmeg

  • 1 par-baked 9-inch pie shell or graham-cracker crust

  • Lightly sweetened whipped cream, for serving


  1. 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.

  2. 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.

  3. 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.

  4. Just before serving, top with whipped cream.

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