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Fresh Pumpkin Pie Recipe with Fresh Pumpkin Puree

Homemade pumpkin pie from REAL fresh pumpkins is a delicious holiday dessert you can be proud of.

The flavor of fresh roasted pumpkin puree is more full bodied and intense than canned.

Add this Simple homemade coconut oil pie crust and the flavor is so outstanding you will make it all through the Fall Holidays.

Recipes like this pumpkin pie made with fresh pumpkin are all about the harvest. If you’re a gardener and grow your own sugar pie pumpkins read on for tips and information on how to use them in this recipe.

If you have a store bought pumpkin you chose for Fall decorating….

… I hope you have the sugar pie pumpkin variety. It’s the very best choice to make the dense sweet pumpkin puree a pie really needs.

Carving Jack O Lanterns are too stringy and flavorless to make good pie. Best use canned pumpkin instead.

Pumpkin Pie With Dough Cut Outs On Top Two Pumpkins And Fall Leaves Bake In To Celebrate The Season
Pumpkin Greetings. Two Fresh Pumpkins With Happy Fall And A Cute Face.
Sugar Pie Pumpkins from our arden. Our Grandkids made you a Fall greeting. Happy Fall everyone!

We grew some nice sugar pie pumpkins in our garden. The grandkids have had their fun decorating  and now it’s time to make pie!

The beauty of having a freezer full of pumpkin puree is year round pumpkin recipes. Good luck finding canned pumpkin in the grocery stores in summer.

Pumpkin Pie Recipe

There is hardly a more iconic and widely sought fall dessert recipe than this one.

A Rich, thick, custard pumpkin pie filling baked in our flaky coconut oil crust, sourdough pie crust or whatever pie crust you prefer. Your family will love this pie.

Pumpkin Pie Filling From Fresh Pumpkins Baked In A Sourdough Pie Crust With A Turkey And Three Fall Leaf Dough Toppers
Pumpkin Pie filling from fresh pumpkin puree bakes into a beautiful pie.

Cinnamon, ginger  and nutmeg spices scent the air while this lovely homemade pumpkin pie bakes in your oven.

Pumpkin Pie With Fall Decor

TIPS For Using Fresh Pumpkin Puree in Pumpkin Pie:

  1. Only use the sugar pie variety of pumpkins for pie. The huge Jack O Lanterns and decorative pumpkin varieties are not meant for pie. They give poor watery flavor and stringy texture.
  2. Use our recipe for Roasted Pumpkin Puree for best texture and flavor. Steamed pumpkins give the pumpkin puree a lot of extra liquid and it is tricky to get the  correct texture. Roasting your pumpkin really adds flavor and makes the baking much easier.
Pumpkin Pie
Pumpkin Pie with a sourdough crust and dough cut outs on top

And don’t forget to Roast your Pumpkin seeds for an excellent healthy snack. Just click the link to see how to roast the seeds.

Roasted Pumpkin Seeds In A Clear Airtight Container. Sitting By A Pumpkin.
Processing a fresh sugar pie pumpkin gives you plenty of pumpkin puree for two good sized pies and lots of seeds for roasting.

Pumpkin Pie From Fresh Pumpkin:

Processing a fresh pumpkin into pumpkin puree is not difficult and can be done several different ways. To make a fresh pumpkin pie filling please follow these tips.

To use frozen homemade fresh pumpkin puree in this recipe:

  1. Thaw it at room temperature in a big bowl and pour out any extra fluid. You want a fairly thick puree for this recipe. Take a look at the puree I’m using in the recipe video to see the correct consistency for the puree.
  2. If its too loose for pie when thawed strain it through a cloth or tight sieve until you like the density.
  3. FYI: Canned Pumpkin puree will work fine in this recipe but adjust the pumpkin spices to taste.
  4. To protect your pie crust from over browning (like mine did) make pie shields with tinfoil or purchase silicone pie shields. I wish I had these. They are So handy!

Learn How To Make Fresh Roasted Pumpkin Puree from a Fresh Pumpkin

Homemade Roasted Pumpkin Puree

Two good pie crust recipes

Both of these pie crust recipes are AMAZING with pumpkin pie filling. The pies I have pictured here use one of these crusts. They offer great flavor for this filling and make pumpkin pie in to a wonderful Thanksgiving dessert.

If you’re a sourdough baker  try our sourdough pie crust.  It’s an easy sourdough discard recipe made in your food processor and uses butter. What flavor!! The dough  freezes well, is easy to work with and the sourdough flavor is perfect with pumpkin pie.

Whichever pie crust you choose, Grab a fresh sugar pie pumpkin, turn it into homemade pumpkin puree and make this delicious filling recipe.

Decorating your pie top:

Want To add a cute seasonal Fall look to your pie?

Use Fall dough cut outs. These are mine. I’ve used them several times over two pie seasons. They work great and wash up well.

Pie Dough Cut Outs And Stamps With The Raw Dough Shapes They Create
Just keep your dough scraps and turn them into a bit of Fall fun.

To bake the dough toppers into your pie:

  1. Keep your dough scraps from rolling out your pie crusts. Set it aside while you complete the pie and put it in the oven to bake.
  2. While you pies bake roll out the scraps and press the dough cut outs into the dough to make the shapes you prefer. Set them on a piece of parchment.
  3. 15 minutes before your pies are finished baking, remove them from the oven and lay the dough shapes onto the pie top. Be careful the pies are hot and unset. So once the shapes are placed do not move them.
  4. Return the pies to your oven and complete baking.

Aren’t those dough toppers cute?

Here’s your Printable:

Pumpkin Pie Filling From Fresh Pumpkins Baked In A Sourdough Pie Crust With A Turkey And Three Fall Leaf Dough Toppers
Yield: 16 slices

Pumpkin Pie from fresh or canned puree

Prep Time: 20 minutes
Cook Time: 55 minutes
cooling time: 30 minutes
Total Time: 1 hour 45 minutes

This lovely traditional pumpkin pie has a Rich, thick, custard pumpkin filling made from either fresh, frozen homemade roasted puree or canned pumpkin. Add dough toppers for fun. Video instructions included. This recipe makes two 10 inch pumpkin pies.


  • 4 Cups roasted pumpkin purée, or Canned pumpkin
  • 2 12 ounce oz.cans evaporated milk
  • 4 eggs , lightly beaten
  • 1 1/2 Cup brown sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground ginger
  • (or replace spices with 3 tsp. pumpkin pie spice


  1. Preheat oven to 425 degrees
  2. Oil your pie plates.
  3. Prepare Pie crusts, lay them in the pie plates and Set aside.
  4. In a large bowl beat pumpkin with evaporated milk, eggs, brown sugar, spices and salt. .
  5. Mix well and pour into a prepared crust. You will have enough filling to fill two regular depth 10 inch pie plates.
  6. Bake 15 minutes. REDUCE heat to 350 degrees F. Bake 40 minutes or until a knife inserted one inch from the edge comes out clean.


Using fresh pumpkin puree made in a steamer is looser and less successful in this recipe. For best results follow the easy instructions for Homemade Roasted Pumpkin Puree. This will give you a rich flavor and good texture too.

Nutrition Information



Serving Size

1 slice

Amount Per Serving Calories 182Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 60mgSodium 140mgCarbohydrates 27gFiber 1gSugar 23gProtein 6g

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Classic Homemade Pumpkin Pie-Pin Image
Homemade pumpkin pie from REAL fresh pumpkins is a delicious holiday dessert you can be proud of. The flavor of fresh roasted pumpkin puree is more full bodied and intense than canned.

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