Food Recipes Making Pumpkin Pie With Fresh Pumpkin Is Easier Than You Think—Here's How 4.2 (11) Add your rating & review Wondering how to make pumpkin pie with fresh pumpkin? Believe it or not, it's quite simple. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines and Betty Gold Betty Gold Betty Gold is the former senior digital food editor at Real Simple. Real Simple's Editorial Guidelines Updated on October 14, 2022 Rate PRINT Share Close Photo: Getty Images Hands On Time: 25 mins Total Time: 1 hr Ingredients 1 ¾ pound sugar pumpkin, halved, seeds removed 1 tablespoon olive oil 2 large eggs ½ cup heavy cream ¼ cup packed light brown sugar ¼ cup granulated sugar 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon kosher salt ¼ teaspoon ground nutmeg 1 par-baked 9-inch pie shell or graham-cracker crust Lightly sweetened whipped cream, for serving Directions Preheat oven to 400 F. Drizzle cut side of pumpkin with olive oil, then place cut side down on a rimmed baking sheet. Bake until tender when pierced with a sharp knife, 30 to 35 minutes. Let cool. Reduce oven to 350°F. When cool enough to handle, scoop pumpkin flesh into a food processor and process until smooth. Add eggs, cream, brown sugar, granulated sugar, vanilla, cinnamon, ginger, salt, and nutmeg, and process until smooth, scraping down sides of bowl to make sure ingredients are evenly incorporated. Pour pumpkin mixture into par-baked pie shell or graham cracker crust and smooth top. Bake on bottom rack of the oven until center is firm to the touch, 45 to 50 minutes. Let cool completely. Just before serving, top with whipped cream. Rate It Print