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Fresh Pumpkin Pie

Fresh Pumpkin Pie
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This fresh pumpkin pie from scratch features a silky spiced custard made with roasted sugar pumpkin and a buttery homemade crust. It’s a classic fall dessert perfect for Thanksgiving or cozy autumn evenings.

Ingredients

  • 1 medium sugar pumpkin (3–4 pounds)
  • 2 tablespoons olive oil
  • Pinch of sea salt
  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • ⅓ cup cold unsalted butter, cubed
  • 3–4 tablespoons ice water
  • 2 cups fresh pumpkin puree
  • 3 large eggs, room temperature
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 can (12 oz) evaporated milk

Instructions

  1. Preheat oven to 400°F (200°C). Cut the sugar pumpkin in half, remove seeds and pulp, brush with olive oil, and sprinkle with salt.
  2. Place cut-side down on a parchment-lined baking sheet and roast for 45 minutes until flesh is tender. Let cool for 10 minutes, then scoop out flesh and puree until smooth.
  3. In a bowl, mix flour and salt. Cut in cold butter until crumbly. Add ice water gradually until dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes.
  4. Roll out chilled dough on a floured surface and fit into a 9-inch pie pan. Crimp edges as desired.
  5. In a large bowl, whisk pumpkin puree, eggs, brown sugar, and vanilla. Add spices and salt, then whisk in evaporated milk until smooth.
  6. Pour filling into prepared crust. Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) and bake for an additional 40 minutes or until a knife inserted 1 inch from center comes out clean.
  7. Cool pie on a wire rack for at least 2 hours before serving.

Notes

  • Use butternut squash as a substitute for sugar pumpkin if needed.
  • To avoid a soggy crust, blind bake for 10 minutes before filling.
  • Strain pumpkin puree through a fine-mesh sieve for an extra smooth custard.
  • Coconut milk can replace evaporated milk for a dairy-free version.
  • Maple syrup (⅔ cup) can replace brown sugar—reduce milk slightly.

Find it online: https://www.cookwithbenchi.com/fresh-pumpkin-pie/