Pumpkin Pie Made with Real Pumpkin. Gasp!

I don’t know why pumpkin pie is relegated to only shine at Thanksgiving.  I could eat it every day of the year.  ESPECIALLY pumpkin pie that’s made with real pumpkin.  This is a pumpkin pie recipe that’s truly made from scratch.

 

 

Jump to Recipe

You can cook pumpkin pie made with real pumpkin. Yes. Sugar pumpkins to be precise. That realization  knocked me right on my ass about a decade ago. 

Before my pumpkin revelation it never occurred to me to do anything other than open up a can of pumpkin when it came time to make a pumpkin pie. I mean that’s what you do. You go to the store, buy a can, open it and let the blob of pumpkin slip out. 

It just never occurred to me for some reason that you could make pumpkin pie by cooking a fresh pumpkin. Until one day I saw a sign. It said: Pie Pumpkins. I’d seen them before of course, but this time it actually clicked – Omgthesepumpkinsareformakingpumpkinpie.

Pie Pumpkins.

Holy crap!  I bought a pumpkin.  I made a pie. I did it again and again, then proceeded to tell EVERYONE that this was a thing you could do.  And it isn’t even much harder than opening a can of pie filling. You just have to bake a pumpkin.

Pie pumpkins are smaller and sweeter than regular old pumpkins which makes them perfect for whipping into a pie. You just need to turn them into pumpkin puree.

How Do You Make Pumpkin Puree?

First things first … like I said, you need a pie pumpkin.  These are the smaller pumpkins you see around.  About the size of a small head.  Like a toddler’s head for instance.

  1. Your first job is to crack off the stem and then cut the pumpkin in half.

Cracking stem off of pie pumpkin to the left of photograph and slicing through the centre of the pumpkin with a chef's knife to the right.

Inside it’ll look just like a squash or a Halloween pumpkin does when you split it in half.

Scoop out all of the guts and fibres … then place face down on a greased baking sheet. Bake in a 350°F oven for 45 minutes – 1 hr.


*If the wall of your pie pumpkin is thin you might need 2 of them. If it’s thick it should be enough for a pie*


The pumpkins are done when they’re easily pierced with a fork.

Steaming, freshly baked pie pumpkins on a baking sheet.

 

When they’ve cooled a bit, flip the pumpkins over and grab a spoon. Scrape the flesh out of the pumpkins and put it into a bowl.

Scooping out cooked pumpkin pie flesh for making pumpkin pie.

 

One small pumpkin will yield around 3 cups. Plenty for one pumpkin pie. Puree your pumpkin either in a traditional blender or with a hand blender.

Pumpkin pureed with immersion blender in an ironstone bowl.

 

Blend it until it has a very smooth consistency. Put the pumpkin puree into a swath of cheesecloth and let it drain.

Cooked pumpkin puree straining through cheesecloth and a metal sieve.

About a cup of liquid will drain out of a 2.5 pumpkin, leaving you with around 2 cups of pumpkin.

Lifted cheesecloth full of pumpkin puree, draining into bowl.

 

Now you have cooked, strained pumpkin just like they sell in cans.  YOU are fantastic. You did it.

A pumpkin is a type of squash.

A few years ago there was a worldwide Facebook-shared panic that somehow squash was making its way into canned pumpkin.  People were completely out of their minds over the thought of this.

Calm down. They’re the same thing. And some squash are so sweet (Delicata for instance) that they make better tasting pumpkin pies anyway.

So when pie pumpkins aren’t in season and you hanker for pumpkin pie, just grab a squash for the job. Incidentally, if a can of pumpkin puree contains “squash” it’ll say so.  You shouldn’t care if it does.

 

Pumpkin Pie Making Tips
  • Use a sweet squash if you can’t find pie pumpkins (kabocha, delicata, buttercup)
  • In a rush? Use a store bought crust. They’re actually pretty good.
  • Yes you can freeze pumpkin pie! So go ahead and make it in advance if you want. 
  • If your crust is browning too much, cover it with a pie crust shield (or just some tin foil)
  • Store your pumpkin pie in the refrigerator. It’s a custard base so it needs to be kept in the fridge, not out on the counter.

I haven’t given you a recipe for crust because most people have their own crust recipe that they use, but I do want to remind you to blind bake the crust.

How To Blind Bake
  • Line unbaked pie with parchment paper, then fill with beans, dried peas, lentils or actual pie weights.
  • Bake at 350 for 15 minutes.
  • Remove parchment and weights, then bake for another 5 minutes.

 

 

Classic Pumpkin Pie

 

Top with Maple Syrup Whipped Cream and enjoy!

PUMPKIN PIE MADE WITH ... GASP ... PUMPKINS!

Here's the best thing. You can make this pumpkin puree then freeze it to use whenever you want!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: pumpkin pie
Prep Time: 3 hours
Cook Time: 1 hour
Servings: 8 pieces of pie
Calories: 329.86kcal
Author: Karen

Ingredients

  • 2 cups Pumpkin Puree
  • 1 can evaporated milk 12 ounces
  • 1/2 cup dark brown sugar packed
  • 1/3 cup white sugar
  • 1/2 tsp salt
  • 2 eggs
  • 1 egg yolk
  • 2 tsps. cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves You can also substitute with allspice
  • 1/4 tsp. lemon zest
  • 1 pie crust

Pumpkin Puree

  • 1 pie pumpkin 2.5 lbs

Instructions

Pumpkin Puree

  • Cut pie pumpkin in half and scoop out the guts. Cook face down on a greased baking sheet until fork tender. 30-45 minutes.
  • Once cool enough to handle, scoop out the flesh and puree with an immersion blender.
  • Strain the puree through cheesecloth. Around 1 cup of liquid should come out over a few hours.
  • You now have pumpkin puree!

Pumpkin Pie Instructions

  • Preheat oven to 425 F
  • Add sugar, salt, spices and lemon zest to bowl and mix.
  • Beat the eggs very well and add them to the bowl of mixed ingredients.
  • Mix in YOUR HOMEMADE pumpkin puree and evaporated milk and combine well.
  • Roll out pie crust and put in pie plate.
  •  Blind bake your pie crust.  To blind bake: line your pie crust with parchment paper, fill with pie weights, rice or dried beans. Bake for 15 minutes at 350 F. Remove parchment paper and weights, then bake for another 5 minutes.
  • Remove blind baked crust from the oven and fill it with the pumpkin mixture.
  • Bake at 425 F for 15 minutes, then turn oven down to 350 F and bake an additional 40-50 minutes.  If the crust starts to darken, cover it with tin foil for the remainder of the bake.
  • The pie is done when the centre reaches a temperature of 175 F. A knife should come out *almost* clean.  Just a speck or two of filling on it. 
  • Let it cool and set up on a wire rack.

Notes

  • Use a sweet squash if you can't find pie pumpkins (kabocha, delicata, buttercup)
  • In a rush? Use a store bought crust. They're actually pretty good.
  • Yes you can freeze pumpkin pie! So go ahead and make it in advance if you want. 
  • Pour your filling into the prebaked pie shell on the counter until almost full.  Then put the pie in your oven and pour the rest of the filling in. This lets you get the pie as full as possible without the chance of spilling.
  • If your crust is browning too much, cover it with a pie crust shield (or just some tin foil)
  • Store your pumpkin pie in the refrigerator. It's a custard base so it needs to be kept in the fridge, not out on the counter.
  • Use a Pyrex pie plate.  It might not look as good as a vintage metal one, but they work better.  You'll get a better crust with Pyrex.

Nutrition

Serving: 1piece (1/8th of pie) | Calories: 329.86kcal | Carbohydrates: 53.31g | Protein: 7.74g | Fat: 10.84g | Saturated Fat: 4.46g | Cholesterol: 78.16mg | Sodium: 306.82mg | Potassium: 644.33mg | Fiber: 4.48g | Sugar: 30.28g | Vitamin A: 19695.56IU | Vitamin C: 23.1mg | Calcium: 205.94mg | Iron: 2.59mg

Tools For Successful Pie Making

 

→Follow me on Instagram where I often make a fool of myself←

 

Pumpkin Pie Made with Real Pumpkin. Gasp!
Pin54K
Share976
Email