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Creamy Pumpkin Pie Recipe: Easy Homemade with Fresh Pumpkin Puree

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This creamy pumpkin pie is made with fresh pumpkin puree, warm spices, and a rich, silky filling. It’s easy to prepare, perfect for holidays or cozy autumn evenings, and guaranteed to impress with its ultra-smooth texture and deep flavor.

Ingredients

Scale
  • 2 cups fresh pumpkin puree (from about 1 small sugar pumpkin; roasted and blended)
  • 1 tablespoon unsalted butter
  • Pinch of salt
  • 2 large eggs (room temperature)
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 3/4 cup packed brown sugar (dark brown preferred; can substitute coconut sugar)
  • 1/4 cup granulated sugar
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 single 9-inch pie crust, homemade or store-bought (gluten-free option works too)
  • Extra flour for dusting (if rolling out homemade crust)
  • Whipped cream (optional, for topping)
  • Ground cinnamon (optional, for dusting)
  • Toasted pecans or walnuts (optional, for topping)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice a small sugar pumpkin in half, scoop out seeds, and place halves cut-side down on a parchment-lined baking sheet.
  3. Bake for 45-50 minutes until flesh is tender. Let cool, scoop out flesh, and blend until smooth (about 2 cups puree). Stir in butter and a pinch of salt. Drain if watery.
  4. If using homemade crust, roll out on a lightly floured surface to fit a 9-inch pie pan. Transfer to pan, trim, and crimp edges. Chill crust for 15 minutes.
  5. In a large bowl, whisk together pumpkin puree, eggs, heavy cream, brown sugar, granulated sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until very smooth. Use a blender for extra creaminess if desired.
  6. Pour filling into prepared pie crust and spread evenly.
  7. Place pie pan on a baking sheet and bake at 375°F for 45-55 minutes, until mostly set with a slight jiggle in the center. Cover crust edges with foil if browning too quickly.
  8. Cool pie on a rack for at least 2 hours before slicing.
  9. Serve at room temperature or chilled, topped with whipped cream and a sprinkle of cinnamon.

Notes

For a crisp crust, blind bake for 10 minutes before adding filling. Blend filling for ultra-smooth texture. Start checking pie at 45 minutes; center should jiggle slightly. Cool completely before slicing for best texture. Gluten-free and dairy-free adaptations are easy. Pie tastes even better after chilling overnight.

Nutrition

Keywords: pumpkin pie, creamy pumpkin pie, fresh pumpkin puree, Thanksgiving dessert, autumn baking, homemade pie, easy pumpkin pie, holiday dessert, gluten-free option, dairy-free option

Find it online: https://norasfoods.com/creamy-pumpkin-pie-recipe-easy-homemade-with-fresh-pumpkin-puree/