Fresh Pumpkin Pie (From a Real Sugar Pumpkin)

What Makes This Recipe Work

Roasting a sugar pumpkin concentrates its natural sugars and drives off water that would otherwise make the custard soupy. Draining the puree in a sieve for 30 minutes brings it close to the density of canned pumpkin, so the pie sets the same reliable way.

Ingredients for Fresh Pumpkin Pie (From a Real Sugar Pumpkin)

• 1 sugar or cheese pumpkin, about 3 to 4 lb (1.4 to 1.8 kg)
• 1 unbaked 9-inch pie crust, chilled
• 3 large eggs
• 3/4 cup (150 g) granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp fine salt
• 1 1/4 cups (300 ml) heavy cream
• 1 tsp vanilla extract

How to Make Fresh Pumpkin Pie (From a Real Sugar Pumpkin)

1. Heat the oven to 400°F. Cut the pumpkin in half, scoop out the seeds and stringy fibers, and place the halves cut side down on a rimmed baking sheet.
2. Roast 40 to 50 minutes, until the flesh is fork tender and a knife slides in with no resistance. Cool until easy to handle.
3. Scoop the flesh from the skin into a food processor and puree until completely smooth. Transfer the puree to a fine-mesh sieve set over a bowl and let it drain 30 minutes, then measure out 1 3/4 cups.
4. Reduce the oven to 425°F. Line the chilled crust with parchment and pie weights and bake 15 minutes, then remove the weights and parchment. Set the par-baked crust aside and lower the oven to 350°F.
5. In a large bowl, whisk the eggs, sugar, cinnamon, ginger, nutmeg, cloves, and salt until blended, then stir in the drained pumpkin puree until smooth.
6. Add the cream and vanilla and whisk just until combined and uniform. Pour the filling into the par-baked crust and smooth the top.
7. Bake at 350°F for 45 to 50 minutes, until the edges are set and the center still wobbles slightly, about 175°F on a thermometer.
8. Cool on a wire rack 2 hours, then refrigerate at least 4 hours or overnight before slicing and serving with whipped cream.

Tips for the Best Fresh Pumpkin Pie (From a Real Sugar Pumpkin)

• Choose a sugar pie pumpkin or cheese pumpkin, not a jack-o-lantern pumpkin; carving pumpkins are stringy and watery.
• Draining the puree is the key step, so do not skip it or the custard will stay loose.
• If your puree still looks wet after draining, blot it with paper towels and measure again.

Variations and Substitutions

• For the canned shortcut with the same spice balance, use the base Pumpkin Pie recipe.
• For the evaporated-milk classic, make the Libby's Pumpkin Pie instead.
• For a sweeter, denser custard, try the Pumpkin Pie With Sweetened Condensed Milk.
• Swap in 1 tsp homemade pumpkin pie spice in place of the separate cinnamon, ginger, nutmeg, and cloves.

How to Store and Reheat

• Refrigerate the cooled pie, covered, up to 4 days; the fresh-custard filling is perishable.
• Freeze the whole pie or slices, wrapped tightly, up to 1 month; thaw overnight in the refrigerator. Extra roast pumpkin puree freezes up to 3 months.

Fresh Pumpkin Pie (From a Real Sugar Pumpkin) FAQ