How to Make Pumpkin Pie Straight from the Pumpkin

Co-authored by Jennifer Levasseur

Last Updated: March 15, 2024

Have you ever wanted to make pumpkin pie straight from the pumpkin, rather than from a can? Follow these steps to turn a fresh pumpkin into a delicious pie that's perfect for the holiday and autumn season.

Ingredients

Pie Filling

1 pumpkin, about 6" in diameter
1 cup (250ml) milk or cream
1 cup (110g) Splenda (or substitute with brown sugar)
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon of ground ginger
2 frozen pie crusts, thawed (or homemade)
4 large eggs

Topping the Pie

Cinnamon for sprinkling
Fresh whipped cream
Grated nutmeg

Part 1

Part 1 of 2:

Preparing the Pie Filling

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Remove the top of the pumpkin and scoop out the stringy insides and seeds.
Cut the remaining pumpkin shell into squares or slices. Smaller squares and slices will cook more quickly.

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Cook the pumpkin meat that you just sliced.
- Boiling method: Boil the squares in a saucepan over medium heat, uncovered, until they're soft. Cook the pieces longer for a heartier texture and more intense flavor in your pie. Cool and remove the skin if you are peeling during this step.
- Oven method: Heat your oven to 275-300ºF (135-149ºC). Roast the pumpkin in a shallow pan until it's tender when you poke it with a fork. Roasting caramelizes the pumpkin meat and preserves nutrients that could be removed by boiling.
Add the milk, sugar, cinnamon, nutmeg and ginger. Blend the ingredients to form a thick filling for your pie.
Empty 1 cup of filling into each bowl.
Blend the eggs in with a whisk. Avoid using an electric mixer; this could give your pie filling a gluey texture. ^{[1]
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Part 2

Part 2 of 2:

Baking and Topping the Pie

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Spray 2 pie pans with nonstick cooking spray.
Use your hands to press the crusts into the pan. As directed, poke bottom of pie crusts with fork, to ventilate. Flute the edges with a fork.
Spread the filling over the crust using the back of a spoon, and sprinkle the top with cinnamon.
Check on your pies after 30 minutes to make sure that they don't burn. If your pie crust edges are browned before your filling is done, wrap the edges with aluminum foil and continue to bake the pies.
Let them cool at room temperature before serving them with some whipped cream and a small amount of fresh grated nutmeg.

Expert Q&A

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Question

Can I use pureed pumpkin in a can?

Jennifer Levasseur
Personal Chef
Chef Jennifer Levasseur is a Personal Chef and the Owner of The Happy Cuisiniere based in Breckenridge, Colorado. She has over 12 years of culinary experience and specializes in Mountain and Contemporary Rustic cuisine. Moreover, she can craft dishes and modify menus to accommodate dietary restrictions, such as gluten-free, vegetarian, vegan, pescatarian, and dairy-free diets. In addition to a Bachelor’s degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate’s degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College.

Jennifer Levasseur

Personal Chef

Expert Answer

If you're following a pureed pumpkin can recipe for your pie filling, be sure to taste the mixture and adjust the sugar levels when necessary to achieve the desired sweetness and flavor.

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How long should I bake the pumpkin?

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Community Answer

It depends on multiple factors, such as the size of the pieces, the oven, the type of the pumpkin etc. It usually takes 45 to 70 minutes for thick pieces of pumpkin. The best way is to watch and see when it gets darker in color with small brown spots.

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Can I use canned pumpkin instead?

Community Answer

You can, but you might want to find a recipe that specifies canned pumpkin or pumpkin pie mix instead.

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Tips

If you've taken the time to make the pumpkin pie filling, finish it by making the crust from scratch. It makes it taste so much better.

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For a different taste, replace some of the milk with eggnog. You might want to also reduce the sugar to compensate. Sprinkle nutmeg on top instead of cinnamon, and you've got a taste of Christmas with your pies.

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Line the pie crusts with a layer of thin apple slices sprinkled with cinnamon before pouring in the filling if you want a different flavor profile.

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Warnings

Avoid using large decorative pumpkins for baking. These pumpkins do not have a pleasing or satisfying flavor. ^{[2]
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