It's not every day I like to spend my entire day preparing for a holiday, but when it's a holiday, it must be done right, at least in our family.
Pumpkin pie is always made from fresh sugar pie pumpkins.
Every year we anticipate the arrival of those fresh little sugar pie pumpkins and can't wait to dive into the best tasting fresh pumpkin pie using those and mom's pie crust.
Sure it's a little work but the end results are fabulous in comparison to store-bought bar none!
It's really not that difficult, getting the pumpkin cooked is the first order of business and I do mine in a slow cooker overnight in water.
Another family favorite during Thanksgiving week we also make a delicious Classic Pumpkin Roll filled with cream cheese for dessert, it's a must on our holiday table.
If you really love pumpkin desserts, also try our no-bake Easy Pumpkin Fluff Pie along with our delicious Pumpkin Frappuccino.
Scroll through the many tips and suggestions before making a fresh pumpkin pie all these instructions is available to be printed in the recipe card below.
Pumpkin and Fall Spices We Love
There are so many recipes for pumpkin pie.
I love the taste of pumpkin therefore, our recipe isn't overpowering with spice.
If you love it a lot or less you can adapt this recipe any way you like it.
We enjoy a more of a cinnamon taste over a heavy taste of ginger, cloves, and nutmeg as we add to our Pumpkin Bread for that extra spicey flavor.
I actually love the color of this pie without weighing it down with all those dark spices.
A little goes a long way for me.
This pie is easy to make and just right in my opinion.
Slow Cooker Puree
Mom always cut up her fresh pumpkin, cleaned it boiled it, and then mashed it.
Nope, not this girl I found the easiest way was to add the whole pumpkin to a slow cooker in water and let it roast overnight.
Slow cooker sugar pie pumpkin is the best tasting sweetest pumpkin for making pies!
Easy, no fuss, no cutting, and now we are ready to make a pie!
Other Suggestions
- use butternut squash instead of pumpkin
- substitute sweet potatoes for pumpkin
- always used evaporated milk not whole milk or skim for best results
- serve with freshly made whipped cream not topping
- although roasting in the oven or slow cooker is recommended you can also cut up the pumpkin and boil it first for puree
- if using fresh pumpkin be sure to always remove all the stringy insides always use the smooth fleshy parts of the pumpkin
Pumpkin Made Fresh Ditch the Canned!
The freshly made puree is the best, however, this recipe can be made with canned pumpkin.
This fresh sugar pie pumpkin puree will make the freshest smoothest custard you've ever tasted!.
Making your own over canned will make you a believer with that first bite you take.
I freeze the pureed pumpkin in little freezer bags and use it in all kinds of recipes that call for it, just drain the water out after it thaws out.
Ingredients you will need to make Homemade Fresh Pumpkin Pie
The measurement below in the recipe card
- freshly made pumpkin (or of course, you can use canned if you prefer)
- cinnamon
- brown and white sugar
- pinch of salt
- pinch of nutmeg, ginger, and cloves
- eggs
- evaporated milk
- deep pie crusts homemade or store-bought frozen shells
- Garnish:
- whipped cream whipped, canned, or use frozen non-dairy topping
A Special Treat
You can make homemade pie crust or use a deep dish frozen store-bought.
The pie crust homemade is delicious and my grandma and mom's recipe.
Again choose the preference they will still be a delicious pie either way
I like to use a leaf cutter to make a pretty edge around my pies.
Tools You Will or May Need
- Slow Cooker for roasting sugar pumpkins
- Measuring cups and spoons
- Pie plates
- Mixing bowls
- Cookie sheet if you roast in the oven
- Parchment paper for the making pumpkin seeds
- Spatula
- Mixing spoons
Tips
- make your own puree roasted or place the sugar pie pumpkin in the slow cooker overnight
- always use sugar pie pumpkins (smaller and sweeter for pies)
- make your own crust or use a frozen crust
- keep the leftover pie in the refrigerator
- pies can be frozen baked for up to 3 months covered
- serve with whipped cream and either a drizzle of warm caramel or cinnamon sugar
- before baking add cinnamon and sugar to the bottom of the crust for a spiced up crusted flavoring
Don't forget to save the seeds from your pumpkin, to make homemade pumpkin seeds.
More Pumpkin Recipes:
Oatmeal Pumpkin Bars
Pumpkin Bread Pudding
Pumpkin Turnovers
Fresh Pumpkin Pie Recipe Pin Me For Later
A Little Extra Work
I always love to make Holiday time special, that's why I always make out traditional homemade freshly baked pumpkin pie from scratch.
Although when I was working full time, I never had a lot of time to prepare everything from scratch working on Thanksgiving.
If I had to do anything semi-homemade it was always the crust, not the filling.
I always found time to make homemade pumpkin puree in the slow cooker for this fresh Pumpkin pie.
Homemade Fresh Pumpkin Pie
Yield: 12
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
This is a freshly baked homemade pumpkin pie recipe handed down for generations. My mom and grandmother always made this easy homemade pumpkin puree in a fresh-baked pie crust during the Thanksgiving holiday.
Ingredients
- 16 ounces of freshly made pumpkin around 2 cups ( get the instructions here)
- (or of course, you can use canned if you prefer)
- 1/2 teaspoon cinnamon or more to taste
- 3/4 cup mixture of brown and white sugar
- pinch of salt
- pinch of nutmeg, ginger, and cloves
- 2 eggs
- 12- ounce can of evaporated milk
- 2 regular deep pie crusts homemade or store-bought frozen shells
- Garnish:
- whipped cream whipped, canned, or use frozen non-dairy topping
Instructions
- Beat all ingredients except the whipped topping together just until smooth and blended then pour into two regular deep pie crusts ( not cooked a raw pie dough).
- Bake at 350 degrees until pie is set in the middle around 40 minutes.
- Cool, refrigerate. Top with freshly whipped cream.
- Note: these pie freeze well raw and cook while still frozen with the same directions above.
Notes
Tips
- make your own puree roasted or place the sugar pie pumpkin in the slow cooker overnight
- always use sugar pie pumpkins (smaller and sweeter for pies)
- make your own crust or use a frozen crust
- keep the leftover pie in the refrigerator
- pies can be frozen and baked for up to 3 months covered
- serve with whipped cream and either a drizzle of warm caramel or cinnamon sugar
- before baking add cinnamon and sugar to the bottom of the crust for a spiced-up crusted flavoring
Nutrition Facts
Calories
484.81Fat (grams)
25.88Sat. Fat (grams)
9.03Carbs (grams)
56.01Fiber (grams)
1.95Net carbs
54.06Sugar (grams)
35.06Protein (grams)
9.48Sodium (milligrams)
323.19Cholesterol (grams)
40.21
Fresh Pumpkin Pie Recipe Pin Me For Later
Try some of my other Pumpkin Recipes
Homemade Pumpkin Pie
Oatmeal Pumpkin Bars
Pumpkin Bread Pudding
Pumpkin Turnovers
Disclosure: This recipe was originally shared in 2016. It was edited and re-published in 2018