How to Make Homemade Fresh Pumpkin Pie Perfect for Fall

As the leaves begin to change and the air turns crisp, I find myself dreaming of the perfect fall dessert: a homemade fresh pumpkin pie! There’s something so comforting about the rich, spiced flavor of pumpkin pie, especially when it’s made from scratch. If you’re like me and love to whip up delicious treats for your family, this Fresh Pumpkin Pie Recipe is just what you need. Plus, it’s a fantastic way to impress your guests during the holiday season! So, let’s dive into this delightful recipe that will surely become a staple in your home.

Why You’ll Love This Recipe

• It’s made from fresh ingredients, ensuring a rich and flavorful pie.
• Perfect for Thanksgiving or any fall gathering.
• Easy to follow, even for beginners!
• Can be made ahead of time, making it a great addition to your quick family dinners.
• Pairs wonderfully with whipped cream or vanilla ice cream.

Ingredients

To create this delicious homemade fresh pumpkin pie, you’ll need the following ingredients:

• 1 1/4 cups flour, plus more to flour your work surface
• 1 Tablespoon sugar
• 1/2 teaspoon salt
• 1 stick butter, very cold, diced (plus more to grease the pie pan)
• 3-8 Tablespoons ice water
• 3 large eggs, room temperature
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 15 ounces pumpkin puree, 1 can
• 12 ounces evaporated milk, 1 can
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/8 teaspoon allspice
• A pinch of salt

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get started on making this delightful pie!

1. To make the crust:
• Combine the dry ingredients. Whisk together the flour, sugar, and salt in a large bowl.
• Cut in the butter. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles the size of peas.
• Add the wet ingredients. Gradually add the ice water, one tablespoon at a time, mixing after each addition. You want the dough to just come together.
• Chill. Form the dough into a ball, handling it as little as possible. Wrap it in plastic wrap and chill for at least 1 hour or overnight.
• Prep. Grease a 9-inch pie pan with butter and preheat your oven to 400°F.
• Roll. On a floured surface, roll out the dough into a circle about 12 inches in diameter. Place it in the pie pan, pressing it into the bottom and up the sides, crimping the edges as desired.
• Chill. Chill the crust for 20 minutes.
• Blind Bake. Place a sheet of parchment paper over the crust and fill it with dry rice or pie weights. Bake in the preheated oven for 15 minutes. Remove the weights and parchment paper, and set aside.
2. To make the filling:
• In a large mixing bowl, whisk together the brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt.
• Whisk in the eggs until smooth.
• Stir in the pumpkin puree until well combined.
• Finally, add the evaporated milk in three parts, whisking until smooth after each addition.
3. Bake: Pour the filling into the prepared pie crust and bake at 400°F for 15 minutes. Then, reduce the heat to 350°F and bake for an additional 40 minutes, or until the filling has puffed up and the center jiggles just a little.
4. Cool: Allow the pie to cool completely before slicing and serving.

Pro Tips for Making the Recipe

Here are some tips to ensure your pumpkin pie turns out perfectly:

• Use fresh pumpkin puree for a more intense flavor, but canned works just fine!
• Don’t skip the chilling step for the crust; it helps keep the pie flaky.
• For a twist, try adding a splash of vanilla extract to the filling.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.

How to Serve

This homemade fresh pumpkin pie is perfect for any fall gathering or holiday celebration. Serve it warm or at room temperature, and don’t forget the whipped cream! It’s also a great addition to your Thanksgiving Pies lineup. Pair it with other American Desserts for a delightful dessert table.

Make Ahead and Storage

You can make this pie ahead of time! It keeps well in the refrigerator for up to 3 days. Just cover it with plastic wrap to keep it fresh. If you want to make it even earlier, you can freeze the baked pie for up to a month. Just thaw it in the fridge overnight before serving.

Now that you have this Fresh Pumpkin Pie Recipe in your arsenal, you’ll be ready to impress your family and friends with your baking skills. Enjoy the flavors of fall and happy baking!