How to Make Pumpkin Pie Straight from the Pumpkin

Co-authored by wikiHow Staff

Last Updated: November 12, 2021 Tested

Have you ever wanted to make pumpkin pie straight from the pumpkin, rather than from a can? Follow these steps to turn a fresh pumpkin into a delicious pie that's perfect for the holiday and autumn season.

Ingredients

Pie Filling

1 pumpkin, about 6" in diameter
1 cup (250ml) milk or cream
1 cup (110g) Splenda (or substitute with brown sugar)
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon of ground ginger
2 frozen pie crusts, thawed (or homemade)
4 large eggs

Topping the Pie

Cinnamon for sprinkling
Fresh whipped cream
Grated nutmeg

Part 1

Part 1 of 2:

Preparing the Pie Filling

1
Cut a round cap around the pumpkin stem with a knife. Remove the top of the pumpkin and scoop out the stringy insides and seeds.
2
Wash the exterior of your pumpkin. Cut the remaining pumpkin shell into squares or slices. Smaller squares and slices will cook more quickly.

Advertisement
3
Cook the pumpkin meat that you just sliced.
- Boiling method: Boil the squares in a saucepan over medium heat, uncovered, until they're soft. Cook the pieces longer for a heartier texture and more intense flavor in your pie. Cool and remove the skin if you are peeling during this step.
- Oven method: Heat your oven to 275-300ºF (135-149ºC). Roast the pumpkin in a shallow pan until it's tender when you poke it with a fork. Roasting caramelizes the pumpkin meat and preserves nutrients that could be removed by boiling.
4
Allow the cooked pumpkin to cool.
5
Place the cooked pumpkin into a blender pitcher. Add the milk, sugar, cinnamon, nutmeg and ginger. Blend the ingredients to form a thick filling for your pie.
6
Set 2 bowls out on your counter top. Empty 1 cup of filling into each bowl.
7
Add 2 eggs to each bowl. Blend the eggs in with a whisk. Avoid using an electric mixer; this could give your pie filling a gluey texture. ^{[1]
X
Research source}

Part 2

Part 2 of 2:

Baking and Topping the Pie

1
Preheat your oven to 375ºF (190ºC). Spray 2 pie pans with nonstick cooking spray.
2
Drape your pie crusts over 2 pie pans. Use your hands to press the crusts into the pan. As directed, poke bottom of pie crusts with fork, to ventilate. Flute the edges with a fork.
3
Scoop the filling from the 2 bowls into the 2 pie crusts. Spread the filling over the crust using the back of a spoon, and sprinkle the top with cinnamon.
4
Bake the pies for 45 minutes on the same rack. Check on your pies after 30 minutes to make sure that they don't burn. If your pie crust edges are browned before your filling is done, wrap the edges with aluminum foil and continue to bake the pies.
5
Remove the pies from the oven. Let them cool at room temperature before serving them with some whipped cream and a small amount of fresh grated nutmeg.

Community Q&A

Question

How long should I bake the pumpkin?

The Hungry Bites

Community Answer

It depends on multiple factors, such as the size of the pieces, the oven, the type of the pumpkin etc. It usually takes 45 to 70 minutes for thick pieces of pumpkin. The best way is to watch and see when it gets darker in color with small brown spots.
Question

Can I use canned pumpkin instead?

Community Answer

You can, but you might want to find a recipe that specifies canned pumpkin or pumpkin pie mix instead.
Question

Do you have a recommendation for replacing the eggs?

Community Answer

You could replace the eggs with 4 tablespoons of applesauce, but since egg is a thickening agent, you might need to add some sort of thickening agent into the pumpkin pie. I would recommend Clearjel starch; it is great for pies.

Warnings

Avoid using large decorative pumpkins for baking. These pumpkins do not have a pleasing or satisfying flavor. ^{[2]
X
Research source}

⧼thumbs_response⧽
Helpful 0 Not Helpful 0