My Real Pumpkin Pie

Celebrate the essence of autumn with "My Real Pumpkin Pie," a homemade masterpiece made with fresh pumpkin puree for an authentic flavor that far surpasses store-bought alternatives. This traditional dessert combines the warm, comforting spices of cinnamon, ginger, nutmeg, and cloves with the richness of heavy cream and a hint of vanilla for a perfectly balanced filling that's both creamy and aromatic. Nestled in a flaky, golden-brown pie crust, this from-scratch recipe is baked to perfection, offering a luscious, custard-like texture. Ideal for holiday gatherings or a cozy fall treat, this pie invites you to serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence. With a prep time of just 30 minutes, this Thanksgiving classic is as easy to make as it is irresistible.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 2 cups Fresh pumpkin puree
• 0.75 cup Granulated sugar
• 0.25 cup Brown sugar
• 1 teaspoon Ground cinnamon
• 1 teaspoon Ground ginger
• 0.5 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 0.5 teaspoon Salt
• 2 Eggs
• 1 cup Heavy cream
• 0.5 cup Whole milk
• 1 teaspoon Vanilla extract
• 1 Unbaked 9-inch pie crust

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Prepare your fresh pumpkin puree by roasting a small sugar pumpkin, scooping out the flesh, and blending it until smooth. Measure out 2 cups of puree.

Step 3

In a large mixing bowl, whisk together the granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.

Step 4

In a separate bowl, lightly beat the eggs. Add the eggs to the sugar and spice mixture and combine well.

Step 5

Stir in the heavy cream, milk, and vanilla extract until the filling is smooth and fully incorporated.

Step 6

Gently fold the fresh pumpkin puree into the mixture, ensuring everything is evenly distributed.

Step 7

Roll out your unbaked pie crust and place it into a 9-inch pie pan. Trim and crimp the edges as desired.

Step 8

Pour the pumpkin filling into the prepared pie crust, smoothing the surface with a spatula.

Step 9

Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes.

Step 10

Reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 45 minutes, or until the center is set and a knife inserted into the center comes out clean.

Step 11

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.

Step 12

Serve with whipped cream or vanilla ice cream for a delightful finish.

Nutrition Facts

Serving size	1261.4 grams (1261.4g)

Amount per serving	% Daily Value*
Calories	2469

Total Fat 130.40g	167%
Saturated Fat 63.80g	319%
Polyunsaturated Fat 0.10g
Cholesterol 627mg	209%
Sodium 1869mg	81%
Total Carbohydrate 289.00g	105%
Dietary Fiber 14.70g	53%
Total Sugars 214.10g
Protein 30.00g	60%

Vitamin D 136IU	678%
Calcium 426mg	33%
Iron 10mg	56%
Potassium 2028mg	43%

*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: 47.9%

Protein: 4.9%

Carbs: 47.2%