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Creamy Pumpkin Pie Recipe: Easy Homemade Fall Dessert with Real Pumpkin

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This creamy pumpkin pie features real roasted pumpkin, a silky custard filling, and a flaky homemade crust. It’s the perfect fall dessert for gatherings, holidays, or cozy afternoons, with balanced spices and a hint of cream cheese for extra richness.

Ingredients

Scale
  • 2 cups (480g) real pumpkin puree (homemade from roasted sugar pumpkin, cooled and mashed; canned works in a pinch)
  • 3/4 cup (180ml) heavy cream
  • 1/2 cup (115g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 1/4 cups (160g) all-purpose flour (use gluten-free blend if needed)
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1/4 teaspoon salt (for crust)
  • 2–4 tablespoons ice water
  • Whipped cream (optional garnish)
  • Toasted pecans or walnuts (optional garnish)
  • A sprinkle of cinnamon or nutmeg (optional garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Cut a small sugar pumpkin in half, scoop out seeds, and place halves cut-side down on a parchment-lined baking sheet. Roast for 40-50 minutes until flesh is soft. Cool, scoop out flesh, and puree until smooth (about 2 cups). If using canned pumpkin, skip this step.
  2. In a medium bowl, combine flour and salt. Add chilled, cubed butter. Cut butter into flour using a pastry cutter or fingers until mixture looks like coarse crumbs. Gradually add ice water, mixing just until dough comes together. Pat into a disc, wrap in plastic, and chill for 30 minutes.
  3. On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9-inch pie pan, trim edges, and crimp. Prick base with a fork. For extra crispness, line with parchment and fill with pie weights. Bake at 375°F (190°C) for 10 minutes. Remove weights and parchment, bake 5 more minutes. Cool slightly.
  4. In a large bowl, beat pumpkin puree, cream cheese, and sugar until smooth. Add eggs, heavy cream, vanilla, cinnamon, nutmeg, ginger, allspice, and salt. Mix until creamy and lump-free. If filling seems too thick, add a splash more cream.
  5. Pour filling into cooled crust. Smooth top with spatula. Bake at 350°F (175°C) for 45-55 minutes, until edges are set and center barely jiggles when shaken. If edges brown too fast, cover with foil.
  6. Let pie cool on wire rack for at least 2 hours. Chill in fridge if you prefer firmer texture. Serve with whipped cream and a sprinkle of cinnamon.

Notes

For best results, roast your own pumpkin and blend filling until ultra-smooth. Chill crust before baking for flakiness. If pie cracks, it’s likely overbaked—watch for a slight jiggle in the center. Make pie a day ahead for deeper flavor. For gluten-free or dairy-free adaptations, swap flour and cream ingredients as needed. Pie can be made ahead, refrigerated, or frozen for later.

Nutrition

Keywords: pumpkin pie, creamy pumpkin pie, fall dessert, Thanksgiving, homemade pie, real pumpkin, holiday baking, easy pumpkin pie, autumn dessert, pie recipe

Find it online: https://norasfoods.com/creamy-pumpkin-pie-recipe-easy-homemade-fall-dessert-with-real-pumpkin/