This Pumpkin Pie recipe, made with fresh pumpkin, will be the hit dessert of your Thanksgiving feast. What better way to celebrate your family coming together, than with a homemade pumpkin pie?
Best Thanksgiving Pumpkin Pie Recipe
Thanksgiving is here! I’m so grateful to be spending the week with my parents. We’ll drive up to Indiana to be with grandparents and my large extended family on Thursday, and I’m giddy with anticipation. It’s been 6 or so years since we’ve spent this holiday with my family here in the Midwest, and I’m excited for my kids to have a few memories of the things I enjoyed so much as a kid!
I made this pumpkin pie from fresh pumpkin for my husband’s birthday, and have been saving the recipe for this week! The pie is awesome. The addition of molasses lends a subtle richness and the texture is a bit thicker and creamier than many pumpkin pie recipes. We loved it!
You don’t have to use homemade pumpkin puree, but you’ll feel pretty cool making a pumpkin pie with actual pumpkins. I haven’t tried making this with traditional canned pumpkin but I don’t see why it wouldn’t work just the same. You’ll need to use a deep 9-inch pie plate or plan on baking a bit of the filling in a dish by itself to enjoy hot out of the oven.
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Pumpkin Pie from Fresh Pumpkin
- Prep Time: 15 mins
- Cook Time: 1 hr 12 mins
- Total Time: 1 hr 57 mins
- Yield: 10 slices 1x
Description
This Pumpkin Pie recipe, made with fresh pumpkin, will be the hit dessert of your Thanksgiving feast. What better way to celebrate your family coming together, than with a homemade pumpkin pie?
Ingredients
- Homemade Pumpkin Puree from 1 to 2 small sugar pumpkins (see notes), about 4 cups
- 1 can sweetened condensed milk (14-ounce)
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 2 tablespoons molasses
- 2 tablespoons canola oil
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 unbaked 9 inch pie crust
Instructions
- To prep your pumpkins cooking them in the slow cooker is the easiest and best way to cook them. You can find full pumpkin cooking instructions here. You can do this a few days in advance if you need to.
- Preheat the oven to 350 degrees. Bake your prepared pie crust for 12 minutes.
- While the crust is cooking make your filling. Add your pumpkin puree (about 4 cups) to the bowl of your food processor. Process until smooth. Add the rest of the ingredient and process to combine well, about 1 minute, scraping down the sides as needed.
- When the pie crust has cooked for 12 minutes, remove it from the oven. Carefully pour in the filling, return the pie to the oven, and bake for an additional hour. Remove the pie from the oven and allow to cool on a rack for 30 minutes.
- Serve at room temperature or cold with fresh whipped cream.
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: Makes 1 9-inch pie
Keywords: thanksgiving pie recipe, homemade pumpkin pie recipe, best thanksgiving pie recipe, thanksgiving pumpkin pie recipe, how to make pumpkin pie, easy pumpkin pie recipe, best pumpkin pie recipe
Recipe from The Food Network.
A Tip on Making Pumpkin Pie:
Here’s a little tip for you. You can make a double pie crust recipe and make two pie crust bottoms from it. Then you can make this pie and the sugar cream pie recipe I posted last week. You only have to do the work of one traditional pie, but you get two pies from it, because that sugar cream pie filling practically makes itself. I make those two pies together often!
Have a great holiday and enjoy! Stay tuned for a great coupon code for my Etsy shop in honor of Black Friday and Cyber Monday! I’ll post it on Friday so that you can use it all weekend…
I’m making 3 apple pies for all of our Thanksgivings, but your pumpkin pies look beautiful! Sometime I want to try your sugar cream pie too.
I have been baking pies for 40 yrs. now. Pumpkin is one of our favorites. I gotta tell you, this is the best pumpkin pie I’ve ever made or had. Delicious.
★★★★★
THANK YOU! Such a great review, I’m so glad you liked it and that you tool the time to come back and let me know. I so appreciate that!
By adding 4 cups of pumpkin purée to the other listed ingredients, I had enough filling for 2 pies. Did I do something wrong.? I measured using standard measuring cups for solids and liquids. By indicating that recipe called for the puréed pumpkin, I assumed that the 4 cup measurement took into account any variation in measurement between the cooked pumpkin meat vs the puréed pumpkin. Why did I have so much filling?
My pie plate was probably just larger than yours, that’s all! Feel free to make two pies!