As the seasons change and the temperature drops, our thoughts turn to warm, comforting desserts. And what’s more iconic than a slice (or three) of classic pumpkin pie? But why settle for just any old recipe when you can use real, fresh pumpkin puree to give your pies an extra boost of flavor and nutrition? In this article, we’ll share 20 delicious pumpkin pie recipes that use real pumpkin puree as the star ingredient. From classic versions with a twist, to creative takes featuring unique spices and toppings, these recipes are sure to satisfy any pumpkin lover’s cravings.
From traditional graham cracker crusts to innovative streusel toppings, each of these pies has its own unique charm. And the best part? They’re all made with real pumpkin puree, so you can enjoy the benefits of this nutritious superfood in every delicious bite.
Classic Homemade Pumpkin Pie with Fresh Pumpkin Puree
A seasonal favorite, this homemade pumpkin pie recipe uses fresh pumpkin puree to create a rich and creamy filling, perfectly balanced by spices and sweetened with sugar. This classic dessert is a staple of autumn celebrations.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs), cooked and pureed
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in eggs until well combined.
4. Roll out pie crust and place in a 9-inch pie dish.
5. Pour filling into pie crust.
6. Bake for 15 minutes, then reduce heat to 350°F (180°C) and bake for an additional 30-40 minutes, or until filling is set.
Cooking Time: 45-50 minutes
Spiced Pumpkin Pie with Cinnamon and Nutmeg
A classic Thanksgiving dessert gets a warm boost from the perfect blend of cinnamon and nutmeg, creating a delightful twist on the traditional pumpkin pie.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together pumpkin, heavy cream, sugar, salt, cinnamon, and nutmeg until smooth.
3. Beat in the eggs until well combined.
4. Roll out the pie crust and fill with the pumpkin mixture.
5. Bake for 15 minutes, then reduce heat to 350°F (180°C) and continue baking for an additional 30-40 minutes, or until the filling is set.
Cooking Time: 45-50 minutes
Maple-Glazed Pumpkin Pie with Real Pumpkin Filling
Start the fall season off right with this rich and creamy pumpkin pie, topped with a sweet and sticky maple glaze.
Ingredients:
For the crust:
– 2 cups all-purpose flour
– 1 tsp salt
– 1/2 cup cold unsalted butter, cut into small pieces
For the filling:
– 1 cup cooked, mashed pumpkin
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 2 large eggs
– 1 tsp vanilla extract
For the glaze:
– 1/2 cup pure maple syrup
– 2 tbsp heavy cream
– 1 tsp unsalted butter, melted
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the crust and place in a 9-inch pie dish.
3. In a large bowl, whisk together the filling ingredients until smooth.
4. Pour the filling into the pie crust.
5. Bake for 15 minutes, then reduce heat to 350°F (180°C) and bake an additional 30-40 minutes or until filling is set.
6. While the pie is baking, prepare the glaze by whisking together the maple syrup, heavy cream, and melted butter.
7. Remove the pie from the oven and brush with the maple glaze.
8. Let the pie cool before serving.
Cooking Time: 45-50 minutes
Vegan Pumpkin Pie with Coconut Milk and Fresh Pumpkin
Celebrate the flavors of fall with this creamy and comforting vegan pumpkin pie, made with fresh pumpkin puree and coconut milk.
Ingredients:
– 1 cup fresh pumpkin puree
– 1 1/2 cups unsweetened coconut milk
– 1/4 cup maple syrup
– 1 tablespoon cornstarch
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together pumpkin puree, coconut milk, maple syrup, cornstarch, salt, cinnamon, nutmeg, and ginger.
3. Roll out the pie crust and place it in a 9-inch pie dish.
4. Pour the pumpkin mixture into the pie crust.
5. Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) and bake for an additional 30-40 minutes, or until filling is set.
Cooking Time: 45-55 minutes
Pumpkin Pie with Graham Cracker Crust and Real Pumpkin
This classic pumpkin pie recipe gets a crunchy twist with a graham cracker crust, filled with real pumpkin puree and topped with a flaky whipped cream. Perfect for your Thanksgiving or Halloween gathering.
Ingredients:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
– 2 cups real pumpkin puree (canned or fresh, cooked and mashed)
– 1 1/2 cups heavy cream
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 large eggs
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter until well combined.
3. Press crust mixture into a 9-inch pie dish.
4. In a separate bowl, whisk together pumpkin puree, heavy cream, cinnamon, nutmeg, and salt.
5. Beat in eggs until smooth.
6. Pour filling into prepared crust.
7. Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) and bake for an additional 30-40 minutes, or until filling is set.
8. Cool completely before serving.
Cooking Time: 45-50 minutes
Brown Butter Pumpkin Pie with Fresh Pumpkin Puree
Elevate your pumpkin pie game with this unique recipe that combines the warm, nutty flavor of brown butter with the sweetness of fresh pumpkin puree. This twist on a classic recipe is sure to impress at your next holiday gathering.
Ingredients:
– 1 cup fresh pumpkin puree
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 3 large eggs
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 6 tablespoons unsalted butter, plus more for greasing the pie dish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large skillet, cook the butter over medium heat until it turns golden brown and has a nutty aroma.
3. In a separate bowl, whisk together the pumpkin puree, heavy cream, whole milk, brown sugar, granulated sugar, eggs, salt, cinnamon, nutmeg, and ginger.
4. Gradually add the cooked butter to the pumpkin mixture, whisking until smooth.
5. Pour the filling into a pre-baked pie crust and bake for 15 minutes at 425°F (220°C).
6. Reduce oven temperature to 350°F (180°C) and continue baking for an additional 30-40 minutes or until the filling is set.
Cook Time: 45-50 minutes
Pumpkin Pie with Bourbon Whipped Cream and Real Pumpkin
This classic pumpkin pie recipe is elevated by the addition of bourbon-infused whipped cream, creating a rich and indulgent dessert perfect for the fall season.
Ingredients:
For the pie:
– 1 cup cooked, mashed real pumpkin
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1 pie crust (homemade or store-bought)
For the whipped cream:
– 1 cup heavy cream
– 2 tablespoons bourbon whiskey
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 425°F.
2. In a bowl, whisk together pumpkin, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in eggs until well combined.
4. Roll out pie crust and fill with pumpkin mixture.
5. Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 30-40 minutes or until filling is set.
6. For the whipped cream, beat heavy cream, bourbon, and sugar until stiff peaks form.
7. Serve pie warm or at room temperature with a dollop of bourbon whipped cream.
Cooking Time: Approximately 45-50 minutes
Gluten-Free Pumpkin Pie with Almond Flour Crust
A classic pumpkin pie gets a gluten-free twist with an almond flour crust, perfect for those with dietary restrictions or preferences. This recipe yields a flaky and flavorful crust paired with a creamy pumpkin filling.
Ingredients:
For the Crust:
– 2 cups almond flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/4 teaspoon xanthan gum (optional)
– 1/2 cup cold unsalted butter, cut into small pieces
For the Filling:
– 1 cup cooked, mashed pumpkin
– 3 large eggs
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Make the crust by combining almond flour, confectioners’ sugar, and salt in a bowl.
3. Add cold butter and mix until crumbly.
4. Press mixture into a 9-inch pie dish.
5. Bake crust for 15-20 minutes or until lightly browned.
6. Prepare filling by whisking together pumpkin, eggs, heavy cream, sugar, cinnamon, nutmeg, and salt.
7. Pour filling into the baked crust.
8. Bake pie for an additional 40-45 minutes or until filling is set.
Cook Time: 55-65 minutes
Pumpkin Pie with Streusel Topping and Fresh Pumpkin
Savor the flavors of fall with this classic pumpkin pie, elevated by a crunchy streusel topping and the richness of fresh pumpkin puree.
Ingredients:
– 1 cup fresh pumpkin puree
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1 pie crust (homemade or store-bought)
– Streusel topping: 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 425°F.
2. In a medium bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in eggs until well combined.
4. Roll out pie crust and place in a 9-inch pie dish. Fill with pumpkin mixture.
5. To make streusel topping, combine flour, brown sugar, and butter in a small bowl. Use fingers or a pastry blender to work into coarse crumbs.
6. Top pie with streusel crumbs, spreading evenly.
7. Bake for 15 minutes at 425°F, then reduce heat to 350°F and bake for an additional 30-40 minutes, or until crust is golden brown and filling is set.
Cooking Time: Approximately 45-50 minutes
Chocolate Swirl Pumpkin Pie with Real Pumpkin Filling
This rich and indulgent pie combines the comfort of pumpkin with the luxury of dark chocolate, making it a perfect treat for the fall season. With a flaky crust and real pumpkin filling, this dessert is sure to be a hit at any gathering.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup confectioners’ sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup melted dark chocolate (at least 60% cocoa)
– Whipped cream, for serving (optional)
Instructions:
1. Preheat oven to 425°F.
2. In a bowl, whisk together flour and confectioners’ sugar. Add butter and use a pastry blender or fingers to work into coarse crumbs.
3. Press mixture into a 9-inch pie dish. Trim edges and crimp crust to form a border.
4. In a separate bowl, combine pumpkin puree, heavy cream, granulated sugar, eggs, and vanilla extract. Mix until smooth.
5. Pour filling into the prepared crust and drizzle with melted chocolate.
6. Bake for 45-50 minutes or until crust is golden brown and filling is set.
7. Let cool before serving. Optional: Top with whipped cream.
Cooking Time: 45-50 minutes
Pumpkin Pie with Pecan Praline Topping
Elevate your Thanksgiving dessert game with this classic pumpkin pie recipe topped with a crunchy pecan praline topping.
Ingredients:
For the Pumpkin Pie:
– 1 cup cooked, mashed pumpkin
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
For the Pecan Praline Topping:
– 1/2 cup light brown sugar
– 1/4 cup granulated sugar
– 1/2 cup chopped pecans
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 425°F.
2. In a large bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, and nutmeg until smooth.
3. Beat in eggs until well combined.
4. Pour mixture into a pie crust and bake for 15 minutes.
5. Reduce heat to 350°F and continue baking for an additional 30-40 minutes, or until filling is set.
6. While the pie is baking, prepare the praline topping by combining brown sugar, granulated sugar, and chopped pecans in a small bowl.
7. Stir in melted butter until well combined.
8. Remove the pie from the oven and top with the pecan praline mixture.
9. Return to the oven for an additional 5-10 minutes, or until topping is golden brown.
Cooking Time: 45-50 minutes
Mini Pumpkin Pies with Fresh Pumpkin Puree
Celebrate the flavors of fall with these bite-sized pumpkin pies made fresh from scratch. Perfect for a seasonal gathering or a cozy night in, these mini pies are easy to make and sure to impress.
Ingredients:
– 1 cup cooked, mashed fresh pumpkin
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 6 mini pie crusts (homemade or store-bought)
– Whipped cream, for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together pumpkin, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Roll out mini pie crusts and spoon about 1 tablespoon of pumpkin mixture into each crust.
4. Fold crust over filling and press edges to seal.
5. Place pies on a baking sheet lined with parchment paper and bake for 20-25 minutes or until crust is golden brown.
6. Allow pies to cool before serving. Top with whipped cream, if desired.
Cooking Time: 20-25 minutes
Pumpkin Pie with Gingersnap Crust and Real Pumpkin
This recipe puts a creative spin on the traditional pumpkin pie by using a crunchy gingersnap crust instead of traditional pastry. The result is a delightful combination of sweet and spicy flavors that will impress your friends and family.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
– 1 cup cooked, mashed pumpkin (canned or fresh)
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
Instructions:
1. Preheat oven to 425°F.
2. In a medium bowl, mix crushed gingersnaps, sugar, and melted butter until well combined. Press mixture into the bottom and up the sides of a 9-inch pie dish.
3. In a large bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
4. Pour filling into crust-lined pie dish.
5. Bake for 15 minutes at 425°F, then reduce heat to 350°F and bake for an additional 30-40 minutes or until filling is set.
Cooking Time: 45-50 minutes
Pumpkin Pie with Cardamom and Fresh Pumpkin
This recipe combines the warm spices of cardamom with the natural sweetness of fresh pumpkin, resulting in a unique and delicious twist on the classic pumpkin pie.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/2 teaspoon salt
– 1/2 cup fresh pumpkin puree (cooked and mashed)
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, whisk together cream, sugar, cinnamon, cardamom, and salt.
3. Add the fresh pumpkin puree and whisk until smooth.
4. Beat in the eggs until well combined.
5. Roll out the pie crust and place it in a 9-inch pie dish.
6. Pour the pumpkin mixture into the pie crust.
7. Bake for 15 minutes, then reduce heat to 350°F (180°C) and bake for an additional 30-40 minutes, or until the filling is set.
Cooking Time: 45-50 minutes
Pumpkin Pie with Mascarpone Whipped Cream
This recipe combines the warm spices of traditional pumpkin pie with the creamy richness of mascarpone whipped cream. Perfect for a Thanksgiving or fall gathering, this dessert is sure to impress.
Ingredients:
For the Pumpkin Pie:
– 1 cup cooked, mashed pumpkin
– 1 cup heavy cream
– 1/2 cup sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1 pie crust (homemade or store-bought)
For the Mascarpone Whipped Cream:
– 8 ounces mascarpone cheese
– 2 tablespoons heavy cream
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 425°F.
2. In a bowl, whisk together pumpkin, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in eggs until well combined.
4. Roll out pie crust and fill with pumpkin mixture.
5. Bake for 15 minutes, then reduce heat to 350°F and bake an additional 30-40 minutes or until filling is set.
6. In a bowl, whip mascarpone cheese until smooth. Add heavy cream and sugar; whip until stiff peaks form.
7. Serve warm pie with whipped cream on top.
Cooking Time: 45-50 minutes
Pumpkin Pie with Candied Ginger and Real Pumpkin
This recipe combines the comforting flavors of pumpkin pie with the spicy warmth of candied ginger, making it a perfect treat for fall and winter gatherings.
Ingredients:
– 1 cup real pumpkin puree
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1/4 cup candied ginger, finely chopped
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in eggs until well combined.
4. Stir in chopped candied ginger.
5. Pour mixture into a pie crust and bake for 15 minutes at 425°F (220°C).
6. Reduce heat to 350°F (180°C) and continue baking for an additional 30-40 minutes, or until filling is set.
Cooking Time: 45-50 minutes
Pumpkin Pie with Oatmeal Crust and Fresh Pumpkin
This recipe combines the warm spices of traditional pumpkin pie with the nutty flavor of oatmeal crust, featuring fresh pumpkin puree for a vibrant and inviting dessert.
Ingredients:
For the crust:
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/4 cup brown sugar
– 1/2 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
For the filling:
– 1 cup fresh pumpkin puree (about 1 small to medium-sized pumpkin)
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 large eggs
Instructions:
1. Preheat oven to 425°F (220°C).
2. Prepare the crust by mixing oats, flour, brown sugar, and salt in a bowl. Add cold butter and use a pastry blender or fingers to work into crumbs.
3. Press crust mixture into a 9-inch pie dish, forming an even layer.
4. In a separate bowl, whisk together pumpkin puree, heavy cream, granulated sugar, cinnamon, nutmeg, and salt until smooth. Beat in eggs until well combined.
5. Pour filling into the prepared crust and bake for 15 minutes at 425°F (220°C). Reduce heat to 350°F (180°C) and continue baking for an additional 30-40 minutes or until filling is set.
Cooking Time: 45-50 minutes
Pumpkin Pie with Espresso Whipped Cream
Elevate your Thanksgiving dessert game with this unique twist on the classic pumpkin pie. The addition of espresso whipped cream adds a bold and rich flavor that complements the warm spices perfectly.
Ingredients:
For the Pumpkin Pie:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup cooked, mashed pumpkin
– 2 large eggs
For the Espresso Whipped Cream:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1 tablespoon espresso powder
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together cream, sugar, salt, cinnamon, nutmeg, and ginger.
3. Add mashed pumpkin and eggs; whisk until smooth.
4. Pour mixture into a pie crust and bake for 15 minutes.
5. Reduce heat to 350°F (180°C) and continue baking for an additional 30-40 minutes or until filling is set.
6. Allow pie to cool completely before serving with Espresso Whipped Cream.
Cooking Time: 45-50 minutes
Pumpkin Pie with Salted Caramel Drizzle
Elevate your pumpkin pie game with this rich and indulgent dessert, featuring a velvety salted caramel drizzle that will leave you wanting more.
Ingredients:
For the Pumpkin Pie:
– 1 cup heavy cream
– 1/2 cup canned pumpkin puree
– 1/2 cup sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1 pie crust (homemade or store-bought)
For the Salted Caramel Drizzle:
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon flaky sea salt
– 1 tablespoon unsalted butter
Instructions:
1. Preheat oven to 425°F (220°C). Roll out the pie crust and place in a 9-inch pie dish.
2. In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, nutmeg, and ginger. Beat in eggs until smooth.
3. Pour the pumpkin mixture into the pie crust and bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) and bake for an additional 30-40 minutes or until set.
4. To make the Salted Caramel Drizzle, combine heavy cream, sugar, and sea salt in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens slightly.
5. Remove from heat and stir in butter until melted. Allow to cool and thicken before drizzling over the pumpkin pie.
Cooking Time: 45-50 minutes
Pumpkin Pie with Fresh Pumpkin and Vanilla Bean
Celebrate the flavors of fall with this classic pumpkin pie recipe, elevated by the use of fresh pumpkin and a hint of vanilla bean. This homemade delight is perfect for Thanksgiving, Halloween, or any autumnal gathering.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs), peeled, seeded, and chopped
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 vanilla bean, split lengthwise
– 2 large eggs
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a blender or food processor, puree the pumpkin until smooth.
3. In a separate bowl, whisk together heavy cream, sugar, salt, cinnamon, nutmeg, and ginger.
4. Add the vanilla bean to the cream mixture and let it infuse for at least 30 minutes in the refrigerator.
5. Remove the vanilla bean and whisk in the eggs.
6. Stir in the pumpkin puree until well combined.
7. Pour the mixture into a pie crust and bake for 15 minutes.
8. Reduce heat to 350°F (180°C) and continue baking for an additional 30-40 minutes, or until the filling is set.
Cooking Time: 45-50 minutes
Summary
Get ready to spice up your holiday season with these 20 delectable pumpkin pie recipes using real pumpkin! From classic homemade pies to creative twists like maple-glazed, vegan, and gluten-free options, there’s something for everyone. Discover new flavor combinations featuring cinnamon, nutmeg, bourbon, and more. Whether you’re a traditionalist or looking to mix things up, these mouthwatering recipes are sure to satisfy your pumpkin pie cravings.
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