How to Cook Whole Pumpkins (And Make the BEST Pie!)

If you would like to learn how to cook pumpkin for pie with your leftover pumpkins, here is the BEST fresh pumpkin pie recipe to use!

Fresh Pumpkin Pie Recipe

We are quickly coming up on pumpkin season, and if you’re looking for the BEST fresh pumpkin pie recipe, you don’t want to miss this one!

It’s easy to just throw out your pumpkins as you change out your Fall decor, but did you realize that you can take those store bought pumpkins, make your own pumpkin puree, and make a fresh pumpkin pie from scratch?

And it’s really not all that difficult!

Here’s how to cook Pumpkin for Pie: 

Start by gathering up your pumpkins and then cutting them in half. Scrape out your seeds (you can save them to make pumpkin seeds if you want!) and the pulp from the center.

Next, place your pumpkin on a baking sheet and roast in a 350 degree oven for about 45 minutes, or until the pumpkin is soft.  Allow to cool enough to handle with your hands and peel off the skin of the pumpkin.

Then, using either your blender or food processor, blend a few pieces at a time until you get a smooth consistency.

You can either use this homemade pumpkin puree immediately to make your homemade pumpkin pie or freeze until later use.

TIP : Pie pumpkins are best for this task! 

That’s ALL you need to do to make your own pumpkin puree!

Canned pumpkin can be expensive,  so why not use what you already have? AND, just think of how impressed our families will be when they learn we’ve all cooked up our very own pumpkins and made a delicious fresh pumpkin pie 🙂

Print Recipe

Fresh Pumpkin Pie Recipe

Ingredients

• 1 9 inch deep dish pie crust
• 1 cup brown or white sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 2 eggs
• 2 cups pumpkin puree
• 12 oz evaporated milk
• Reddi-Whip or Cool Whip optional for topping

Instructions

• Preheat the oven to 425 degrees
• Combine sugar and spices in a small bowl
• Beat eggs lightly in a large bowl
• Stir in pumpkin and sugar mixture
• Gradually stir in evaporated milk
• Pour into pie shell
• Bake for 15 minutes
• Reduce temperature to 350 degrees and bake for about 45 more minutes or until knife inserted near center comes out clean
• Cool on a wire rack.

If you’re looking for more family friendly meals, check out our Menu Planning Made Easy sets!  

Here are some other Fall recipes you might enjoy:

• Pumpkin Quick Bread
• Snicker Apple Salad
• Slow Cooker Chicken Pot Pie