Pumpkin Pie Using Milk And Fresh Pumpkin Recipe

Indulge in the warm, comforting flavors of fall with this elevated pumpkin pie recipe! Made with fresh pumpkin puree for a vibrant, intense flavor, this recipe swaps evaporated milk for creamy whole milk, and adds a touch of warming ginger and extra vanilla for an unforgettable taste. While it takes a bit longer to bake than traditional pies due to the fresh puree, the result is well worth the wait. Get ready for the most delicious pumpkin pie you've ever tasted!

Prep Time 30 mins
Cook Time 85 mins
Calories 232.1 kcal
Protein 7g
Rating 3.9 (18 Reviews)
Pumpkin Pie Using Milk And Fresh Pumpkin

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Pie Using Milk And Fresh Pumpkin

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Pumpkin Pie Using Milk And Fresh Pumpkin? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Pumpkin Pie Using Milk And Fresh Pumpkin

  1. Preheat oven to 350°F (175°C).
  2. Prepare your pie crust (homemade or store-bought). Press into a 9-inch pie plate.
  3. In a large bowl, whisk together the pumpkin puree, milk, sugar, eggs, vanilla extract, and ground ginger until completely smooth.
  4. Pour the pumpkin mixture into the prepared pie crust.
  5. Bake for 85-90 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
  6. Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
  7. Once cooled, chill for at least 2 hours for optimal flavor and texture. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

77g

Fat

14g

Carbs

10g