Fresh from the Garden Pumpkin Pie

Savor the ultimate taste of autumn with our "Fresh from the Garden Pumpkin Pie," a recipe that celebrates the wholesome richness of fresh pumpkin puree. This homemade masterpiece combines the earthy sweetness of garden-fresh pumpkin with a harmonious blend of warm spices like cinnamon, ginger, nutmeg, and cloves, creating a perfectly spiced pie filling. The creamy texture is achieved with heavy cream and a hint of vanilla, all nestled within a flaky, golden pie crust. Whether you're using a freshly roasted pumpkin or one straight from your own backyard, this pie is the epitome of seasonal comfort food. Ready in just over an hour, this easy-to-follow recipe sets the stage for a holiday dessert that's not only delicious but also shows off your commitment to fresh, natural ingredients. Top it off with a dollop of whipped cream for the perfect finishing touch, and let the flavors of fall take center stage!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2 cups Fresh pumpkin puree
• 0.75 cup Granulated sugar
• 0.25 cup Brown sugar, packed
• 1.5 teaspoons Ground cinnamon
• 1 teaspoon Ground ginger
• 0.5 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 0.5 teaspoon Salt
• 2 pieces Large eggs
• 1.25 cups Heavy cream
• 1.5 teaspoons Vanilla extract
• 1 piece Unbaked 9-inch pie crust

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

If using a fresh pumpkin, cut it in half, remove the seeds, and bake at 400°F (200°C) for about 45 minutes, or until tender. Scoop out the flesh and blend to make a smooth puree.

Step 3

In a large mixing bowl, whisk together the fresh pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until fully combined.

Step 4

Beat the eggs in a small bowl, then add them to the pumpkin mixture and whisk until smooth.

Step 5

Stir in the heavy cream and vanilla extract, mixing until the filling is well-incorporated.

Step 6

Place the unbaked pie crust into a 9-inch pie pan. Pour the pumpkin filling into the pie crust, spreading it evenly.

Step 7

Cover the edges of the pie crust with aluminum foil to prevent over-browning.

Step 8

Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 40 minutes, or until the filling is set and a knife inserted near the center comes out clean.

Step 9

Remove the pie from the oven and allow it to cool completely on a wire rack. This will take approximately 2 hours.

Step 10

Serve the pie at room temperature or slightly chilled with a dollop of whipped cream, if desired.

Nutrition Facts

Serving size	1217.7 grams (1217.7g)

Amount per serving	% Daily Value*
Calories	2658

Total Fat 147.40g	189%
Saturated Fat 73.50g	368%
Polyunsaturated Fat NaNg
Cholesterol 672mg	224%
Sodium 1845mg	80%
Total Carbohydrate 300.10g	109%
Dietary Fiber 15.70g	56%
Total Sugars 221.50g
Protein 25.60g	51%

Vitamin D 80IU	400%
Calcium 303mg	23%
Iron 11mg	58%
Potassium 1877mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 3.9%

Carbs: 45.7%