Thanksgiving Dessert: Pumpkin Pie made with fresh Pumpkin

Ingredients

• 480 g (2 cups) fresh pumpkin purée, or 425 g (15 oz) canned pumpkinpumpkin purée
• 397 g (14 oz)condensed milk
• 2, at room temperatureeggs
• 1¼ tspground cinnamon
• ¼ tspground nutmeg
• 1 tspvanilla extract
• ½ tspsalt
• 1 deep-dish, 24 cm (9.5 inches)pie shell

Instructions

1. 1

   Roast the pumpkin

   For homemade purée, use about two sugar pumpkins weighing 2.3–2.7 kg (5–6 lb) in total to yield at least 480 g (2 cups). Remove the stems, halve the pumpkins vertically, and scoop out the seeds and stringy flesh. Rinse and dry the halves, then place them flesh-side down on a baking sheet. Bake at 190°C (375°F) for 1 hour, until soft. Scoop the flesh into a bowl, then purée it in a food processor; if using a blender, work in small batches. If saving purée for later, measure 240 g (1 cup) into each bag.

2. 2

   Preheat the oven

   Heat the oven to 180°C (350°F).

3. 3

   Mix pumpkin

   Put 480 g (2 cups) of pumpkin purée in a mixing bowl. Add the condensed milk and mix thoroughly.

4. 4

   Whisk the filling

   Add the eggs, vanilla, salt, cinnamon and nutmeg. Whisk until combined.

5. 5

   Fill and bake

   Pour the filling into the pie shell and bake for 45 minutes. Gently shake the pie while it is still in the oven; it is done when the centre jiggles like jelly.

6. 6

   Cool the pie

   Let the pie cool to room temperature and serve with whipped cream.

What is pumpkin pie?

Pumpkin pie is a custard-style pie commonly served for Thanksgiving in the United States. It combines pumpkin with eggs, milk and warm spices in a pastry shell.

This version uses condensed milk for sweetness and a smooth filling, with either homemade roasted-pumpkin purée or canned pumpkin. The deep-dish shell gives the custard room to set.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 6g protein, 42g carbs, 11g fat.

The condensed milk and pastry shell provide much of the carbohydrates and fat, while the eggs contribute protein; pumpkin adds a smaller amount of carbohydrate and fibre. Serve a slice with fruit or alongside a meal with vegetables for a more balanced plate.

Choosing the pumpkin

Fresh pumpkin: Sugar pumpkins are suggested for making the purée. Roast the halves until tender, then blend the flesh until smooth.

Canned pumpkin: Use plain canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced. The recipe gives a weight for the canned option.

Getting a smooth filling

Pumpkin first: Mix the purée thoroughly with the condensed milk before adding the remaining ingredients. This helps distribute the thick milk evenly.

Eggs and spices: Room-temperature eggs are easier to whisk into the mixture. Whisk just until the filling is combined and looks even.

Checking when it is done

Centre jiggle: The recipe's cue is a gentle shake while the pie is still in the oven. The centre should wobble like jelly rather than look liquid.

Carry-over setting: The pie is left to cool to room temperature after baking. Avoid judging the set while it is still hot.

Timing the homemade purée

Roasting time: The pumpkin takes 1 hour at 190°C (375°F), before the pie is baked at 180°C (350°F) for 45 minutes. Allow additional time for blending and cooling the pie.

Make ahead: The method suggests measuring unused purée into 240 g (1-cup) bags so the amount is ready for another bake.

Serving the pie

Cream: Serve the cooled pie with whipped cream, as suggested in the method. A small spoonful adds a soft, airy contrast to the dense custard.

On the plate: The pie is rich and sweet, so fruit or an unsweetened drink can make a simple accompaniment without competing with its spiced flavour.

Recipe notes & tips

• Let freshly roasted pumpkin drain or cool before blending if it seems particularly wet.
• Use a blender in small batches if you do not have a food processor.
• Measure the purée rather than relying on the number of pumpkins.
• Have the eggs at room temperature before whisking them into the filling.
• Set the filled shell on a baking sheet to make it easier to move in and out of the oven.
• Cool the pie to room temperature before serving so the filling has time to set.

Variations

• Use canned pumpkin: Choose plain pumpkin purée for a quicker version.
• Add ginger: Include a little ground ginger alongside the listed spices for a sharper warm-spice note.
• Change the spice balance: Adjust the cinnamon and nutmeg to suit your taste.
• Serve with cream: Add whipped cream just before serving.
• Make individual portions: Divide the filling between smaller pastry shells and check them for doneness earlier.

Common mistakes to avoid

• Using pie filling: It is already sweetened and spiced; choose plain canned pumpkin instead.
• Blending too much at once: A full blender can be difficult to process evenly; purée in small batches.
• Skipping the quantity check: Pumpkin size varies, so measure out 480 g (2 cups) of purée.
• Overbaking the filling: Use the gentle jelly-like jiggle in the centre as the recipe's doneness cue.
• Cutting while hot: Let the pie cool to room temperature before serving so the filling can settle.

How to store

Once cooled, cover and refrigerate leftover pie and eat within 3–4 days. Serve chilled or warm individual slices gently in the oven; avoid overheating, which can make the filling firm.

Frequently asked questions