Pumpkin pie recipe with fresh pumpkin and condensed milk

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Today, we’re getting down to business with a recipe that boasts genuine autumnal flavors. Yep, I’m talking about Pumpkin Pie made with fresh pumpkin and condensed milk. Forget the canned stuff; using fresh pumpkin elevates this dish to new heights. And let me tell you, if your goal is to impress guests or simply bask in a culinary masterpiece, this is the way to do it.

Best Pumpkin pie recipe with fresh pumpkin and condensed milk

Table of Contents

What is Pumpkin Pie with Fresh Pumpkin and Condensed Milk?

This version isn’t your standard pie. We’re talking fresh pumpkin for that farm-to-table feel, combined with the luxurious sweetness of condensed milk. This mix ensures a smooth, rich filling that’s perfectly spiced. It’s a recipe I’ve perfected over years of trial and error, drawing inspiration from old cookbooks and the wisdom of grandmothers who’ve spent a lifetime mastering this art.

How Does It Taste?

Imagine sinking your teeth into a texture that’s both creamy and dense, flavored with warm spices like cinnamon, ginger, and nutmeg. The filling has this delicate balance — not overly sweet, with a spine of earthy pumpkin flavor. It’s akin to a cozy hug on a chilly fall day.

Why You’ll Love This

I promise, you’ll fall head over heels for this dessert. For starters, the use of fresh pumpkin lends a flavor profile that’s leaps and bounds ahead of the canned alternative. Plus, condensed milk offers a luxurious texture that makes each bite pure heaven. Also, it’s a versatile recipe, allowing for tweaks and modifications to suit various flavor preferences or dietary requirements. Ready to impress everyone at your next gathering?

Ingredients

2 large eggs
1 (14-ounce) can of rich sweetened condensed milk

4 cups of freshly cooked and mashed pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground ginger

½ teaspoon ground nutmeg
¼ teaspoon sea salt
2 tablespoons maple syrup

½ teaspoon vanilla extract
1 (9-inch) deep dish pie shell

Step by Step Directions

Step 1: Prepare the Pumpkin

Start by selecting a small pie pumpkin, sometimes referred to as a sugar pumpkin. Cut it in half, remove the seeds and pulp, then roast it in the oven until tender. Once cooled, scoop out the flesh and mash it until smooth.

Step 2: Prepare the Pie Crust

If you have the time, a homemade crust is sublime. But for convenience, a store-bought deep-dish pie shell works just fine. Preheat your oven to 375°F (190°C).

Step 3: Combine the Ingredients

In a large mixing bowl, whisk the eggs until yolks and whites are fully integrated. Then add the mashed pumpkin and mix thoroughly. Stir in the condensed milk, ensuring the mixture is smooth and lump-free.

Step 4: Spice It Up

Add cinnamon, ginger, nutmeg, and sea salt to the pumpkin mixture. These spices bring that quintessential pumpkin pie aroma and taste. Stir in the maple syrup and vanilla extract.

Step 5: Pour and Bake

Pour the mixture into your prepared pie shell. Smooth the top with a spatula to ensure an even surface. Pop it in the oven and bake for about 50-60 minutes. Check for doneness by inserting a knife into the center; it should come out clean.

Step 6: Cool and Serve

Allow the pie to cool to room temperature before serving. This step is crucial for the filling to set properly. Top with whipped cream or ice cream if desired.

Tips on Making Pumpkin Pie with Fresh Pumpkin and Condensed Milk

Fresh Pumpkin Only: Trust me on this. Fresh pumpkin offers a flavor that canned simply can’t match.

Temperature Matters: Ensure all ingredients are at room temperature for a smoother filling.
Pre-Bake Crust: For added crispness, blind bake your pie shell for about 10 minutes before adding the filling.
Spice Proportion: Taste your mixture before baking. If you prefer a stronger spice flavor, feel free to adjust.

Use a Water Bath: Place your pie dish in a larger pan filled with water while baking. This helps to avoid cracks in the filling.

Easy Pumpkin pie recipe with fresh pumpkin and condensed milk

Nutrition Information

How Do You Store This Pumpkin Pie with Fresh Pumpkin and Condensed Milk?

Storing this pumpkin pie is straightforward. After it cools completely, cover it with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to four days. For longer storage, slice the pie and place pieces in an airtight container or freeze the whole pie—just make sure it’s tightly wrapped. It can be frozen for up to one month. To thaw, transfer it back to the refrigerator for 24 hours.

What Other Substitutes Can You Use in Pumpkin Pie with Fresh Pumpkin and Condensed Milk?

Coconut Milk: For a dairy-free alternative, coconut milk provides a similar creamy texture.

Honey or Agave Syrup: Replace maple syrup if you prefer a different natural sweetener.
Butternut Squash: Swapping pumpkin for mashed butternut squash offers a slight change in flavor but keeps the fall spirit alive.
Stevia or Monk Fruit: These can be used instead of sugar for a low-calorie version.

Gluten-Free Pie Crust: Perfect for those who need to avoid gluten but still crave this seasonal delight.

Today, we’re getting down to business with a recipe that boasts genuine autumnal flavors. Yep, I’m talking about Pumpkin Pie made with fresh pumpkin and condensed milk.

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Prep Time: 10

Cook Time: 55

Total Time: 1 5

Course: Dessert

Cuisine: American

Keyword: Pumpkin pie recipe with fresh pumpkin and condensed milk

Servings: Servings

Calories: 319kcal

Author: Rebecca Novak

Equipment

Oven
knife

Mixing bowl

Ingredients

2 large eggs
1 14-ounce can of rich sweetened condensed milk

4 cups of freshly cooked and mashed pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground ginger

½ teaspoon ground nutmeg
¼ teaspoon sea salt
2 tablespoons maple syrup

½ teaspoon vanilla extract
1 9-inch deep dish pie shell