Can I make Homemade Fresh Pumpkin Pie ahead of time?

Absolutely. Homemade Fresh Pumpkin Pie is ideal for making in advance. You can bake the pie a day before serving and store it in the refrigerator, tightly covered. This actually enhances the flavor and helps the filling set perfectly, making slicing and serving even easier.

How do I store leftover Homemade Fresh Pumpkin Pie?

Store any leftover pie in the refrigerator, wrapped in plastic wrap or placed in an airtight container. It will stay fresh for up to 4 days. You can also freeze it by wrapping slices tightly in plastic and aluminum foil—just thaw overnight in the fridge before serving.

Why did my pumpkin pie crack on top?

Cracks are often caused by overbaking. Keep an eye on the center; it should jiggle slightly when the pie is ready. Residual heat will continue cooking it as it cools. Also, avoid sudden temperature changes—let it cool gradually on the counter instead of moving it directly to the fridge.

Can I use fresh pumpkin instead of canned puree?

Yes! Fresh pumpkin adds an earthy sweetness and depth of flavor. Just roast and puree sugar pumpkins until smooth. Be sure to strain or cook down the puree to remove excess moisture—too much liquid can prevent your filling from setting properly.

Homemade Fresh Pumpkin Pie – Easy Steps

Name: Homemade Fresh Pumpkin Pie
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 3 h 5 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour: base for the pie crust; 1 tablespoon sugar: adds a touch of sweetness to the crust; 1/2 teaspoon salt: enhances the overall flavor; 1/2 cup (1 stick) cold butter, diced: creates a flaky crust texture; 3 to 8 tablespoons ice water: brings the dough together without overworking it; 3 large eggs, room temperature: provides structure to the filling; 1/2 cup brown sugar: adds richness and depth to the filling; 1/4 cup granulated sugar: enhances sweetness and balance; 15 ounces pumpkin puree (1 can): the star ingredient of the pie; 12 ounces evaporated milk (1 can): creates a creamy custard; 3/4 teaspoon ground cinnamon: adds warm, sweet spice; 3/4 teaspoon ground ginger: brings slight heat and complexity; 1/4 teaspoon nutmeg: deepens the warm spice profile; 1/8 teaspoon cloves: contributes a bold, aromatic touch; 1/8 teaspoon allspice: adds a balanced mix of sweet and spicy flavor; Pinch of salt: enhances all the spices

Description

This Homemade Fresh Pumpkin Pie features a velvety pumpkin custard spiced with cinnamon, ginger, nutmeg, and cloves, all nestled in a flaky, buttery crust. Perfect for fall and holiday gatherings, it’s a comforting and classic dessert made with simple pantry staples.

Ingredients

Scale

1 1/4 cups all-purpose flour: base for the pie crust
1 tablespoon sugar: adds a touch of sweetness to the crust
1/2 teaspoon salt: enhances the overall flavor
1/2 cup (1 stick) cold butter, diced: creates a flaky crust texture
3 to 8 tablespoons ice water: brings the dough together without overworking it
3 large eggs, room temperature: provides structure to the filling
1/2 cup brown sugar: adds richness and depth to the filling
1/4 cup granulated sugar: enhances sweetness and balance
15 ounces pumpkin puree (1 can): the star ingredient of the pie
12 ounces evaporated milk (1 can): creates a creamy custard
3/4 teaspoon ground cinnamon: adds warm, sweet spice
3/4 teaspoon ground ginger: brings slight heat and complexity
1/4 teaspoon nutmeg: deepens the warm spice profile
1/8 teaspoon cloves: contributes a bold, aromatic touch
1/8 teaspoon allspice: adds a balanced mix of sweet and spicy flavor
Pinch of salt: enhances all the spices

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Instructions

In a large bowl, whisk together flour, sugar, and salt for the crust.
Cut in the cold butter until the mixture resembles pea-sized crumbs.
Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
Form the dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.
Preheat oven to 400°F (200°C) and grease a 9-inch pie pan with butter.
Roll out the chilled dough into a 12-inch circle and fit it into the pie pan. Crimp edges as desired.
Chill the crust in the pan for 20 minutes. Line it with parchment paper and fill with pie weights or dry rice. Blind bake for 15 minutes, then remove weights and paper.
In a mixing bowl, whisk together brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, allspice, and a pinch of salt.
Add the eggs and whisk until smooth, followed by the pumpkin puree. Mix well.
Gradually add evaporated milk in three parts, whisking after each addition until fully combined.
Pour the filling into the pre-baked crust and bake at 400°F for 15 minutes.
Reduce oven temperature to 350°F and bake for an additional 40 minutes, or until the center slightly jiggles and edges are set.
Cool the pie completely before slicing and serving.

Notes

You can use fresh pumpkin puree instead of canned, but ensure it’s strained to remove excess moisture.
The crust and filling can be prepared a day in advance.
Let the pie cool gradually to prevent cracks in the filling.
Store leftovers in the fridge for up to 4 days, or freeze for longer storage.

Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 355 kcal
Sugar: 27 g
Sodium: 312 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 104 mg