Perfect Pumpkin Pie

Pumpkin pie is one of those fragrant, comforting desserts that fills the kitchen with autumn warmth. Using fresh pumpkin gives this pie a deep, natural flavor, and the balance of warm spices and lightly sweetened filling makes it a beautiful seasonal treat. It’s not only perfect for any cozy autumn meal but also a wonderful holiday dessert and a true Thanksgiving favorite.

Course Dessert

Cuisine American

Keyword dessert, holiday, pie, pumpkin

Prep Time 3

Cook Time 1

Resting time 30

Total Time 4 30

Servings

Calories 218kcal

Ingredients

For the Pumpkin Purée

1.3 kg Fresh pumpkin about 1.2–1.5 kg (2½–3½ lb) (Yields about 425 g / 2 cups of purée once roasted and drained)

For the Pie Filling

2 large eggs lightly beaten
425 g fresh pumpkin purée
100 g granulated sugar
1¼ teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
360 ml sweetened evaporated milk

For the Crust

1 unbaked 23 cm 9-inch pie crust

Metric - U.S. Customary

Instructions

Preheat the oven to 200°C / 400°F.

Cook the pumpkin and make the purée

Cut the pumpkin in half and scoop out the seeds.
Place the halves cut-side down on a baking sheet.
Roast 45–60 minutes, until very soft.
Scoop out the flesh and purée until smooth.
Place the purée in a muslin cloth–lined sieve or bowl and allow it to drain for several hours or overnight to remove excess liquid.
Measure out what you need for the pie.

Make the pie

Preheat the oven to 220°C / 425°F.
Place the unbaked pie crust in a 23 cm (9-inch) pie dish.
In a large bowl, whisk the eggs.
Add the pumpkin purée, sugar, cinnamon, salt, ginger, and cloves, and mix well.
Slowly pour in the evaporated milk and whisk until the filling is smooth.
Pour the filling into the unbaked crust.
Bake for 15 minutes at 220°C / 425°F.
Reduce the oven to 175°C / 350°F and bake for an additional 40–55 minutes, or until the center is set and a knife inserted near the middle comes out clean.
Cool for at least 2 hours before slicing.

Notes

Substitution Notes
Spice levels can be adjusted to taste.
Wine Pairing
A lightly sweet Italian wine such as Vin Santo, Passito di Pantelleria, or Moscato d’Asti pairs beautifully with this pie.

Nutrition