Save on Pinterest

Fresh Pumpkin Pie

In my opinion, there’s no contest as to which homemade pumpkin pie is best. No matter how good your canned filling is, it will never match pumpkin pie from scratch. —Christy Harp, Massillon, Ohio
  • Total Time
    Prep: 30 min. Bake: 55 min. + cooling
  • Makes
    8 servings


  • 1 medium pie pumpkin
  • Pastry for single-crust pie (9 inches)
  • 2 eggs
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup 2% milk
  • Whipped cream, optional


  • Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high for 15-18 minutes or until very tender.
  • Meanwhile, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Set aside.
  • Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use).
  • In large bowl, combine the mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust.
  • Bake at 425° for 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edges with foil during the last 30 minutes to prevent over-browning if necessary. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.

Test Kitchen Tips
  • Need help with your pumpkin puree? Follow our step-by-step guide.
  • Be sure to grab a pie pumpkin for this recipe. The kind of pumpkins you use for carving jack-o'-lanterns simply won't do.
  • Don't toss those pumpkin seeds! Roasted pumpkin seeds make a great garnish (or afternoon snack!). Learn how to roast pumpkin seeds.a>
  • Nutrition Facts
    1 piece: 239 calories, 9g fat (4g saturated fat), 60mg cholesterol, 289mg sodium, 37g carbohydrate (23g sugars, 0 fiber), 4g protein.


    Click stars to rate
    Average Rating:
    • Patricia
      Dec 15, 2020

      1st time I ever made this it was great I loved it

    • Sheri
      Nov 13, 2020

      My family loves this pie!!! It is the best!!!

    • Richard
      Oct 26, 2019

      I use the Tupperware Stack Cooker to cook my pumpkin in 1 inch of water for 10 minutes. comes out soft. I have also done in Tupperware pressure cooker in 15 minutes. makes it so much better than cooking or roasting all day. making this recipe today and will give star review when done.

    • Judy
      Oct 9, 2019

      Made this recipe a few times- always delicious. I use the slow cooker to cook my pumpkins. So easy. I’m sure he mic is also but I love my slow cooker. The pies are great! I use a blender on the mix to prevent strings and never have a problem. Everyone loves “my” pumpkin pie best!! ;)

    • Clayton
      Sep 28, 2019

      Before I started looking at recipes I assumed that people roasted their pumpkin the day before, drying out the flesh. I grew up on canned filling, with more attention being paid to the crust, so was ignorant to how to prep the flesh when using fresh pumpkin. I’ve been happy with results, but am curious to learn the benefits of steaming or boiling the flesh. I suspect it’s mainly in the effort required.

    • Ann
      Nov 10, 2018

      For those who found the filling less than firm as you would have expected, the trick is to put the pumpkin in a sieve and let it sit at least overnight in the fridge to lose some of the moisture. It truly makes a world of difference in the texture of your pie. Don't give up on using fresh pumpkin! I usually try to buy a few as soon as they appear in the grocery, and cook/process them and freeze in 1 cup portions so I'm ready to go when I want to bake.

    • Berdov
      Mar 24, 2018

      I have made this pie twice now, using fresh pumpkin. Although everyone loves it and the pie vanishes so quick, I am disappointed with the fact that it comes out so mushy, even when i added extra cooking time the second time. Help!!

    • malinm123
      Nov 27, 2017

      So simple and delicious! Not alot of sugar. Nice amount of spices that don't overpower the pie. Absolutely worth the extra effort. Thank you for sharing.This smells so good cooking in the oven. I didn't use the cloves and didn't miss it.

    • PatGilliland
      Oct 16, 2017

      I haven't made this exact recipe, but have made very similar ones. To get rid of the strings in the pumpkin, I put all filling ingredients in a blender instead of a bowl, and blend for a bit. Very easy, and no strings!

    • Bfozardcook
      Nov 17, 2016

      This smells fabulous cooking. The flavor is superb! However, even though I mashed the pumpkin, my mom said that I should have run it through a sieve. There were "strings." It was still eaten! By the 3rd day when there was only one piece left, it was very stringy! I don't know what to do about that!