To make pumpkin pie from a fresh pumpkin, roast a small pie or sugar pumpkin until the flesh is soft, puree it, and drain off extra liquid so the puree is as thick as canned pumpkin. Then follow a regular pie method, such as how to make pumpkin pie, using the homemade puree in place of the can. Do not use a large carving pumpkin; it is watery and bland. For the crust, see how to make pie crust from scratch. For doneness, see how to tell when pumpkin pie is done. More dessert help is in Thanksgiving desserts and the Thanksgiving guide.
Pick a pie pumpkin and roast it
Look for a sugar pumpkin, pie pumpkin, or another small, dense winter squash labeled for cooking, usually 2 to 4 pounds. A jack-o’-lantern pumpkin has stringy, watery flesh and will make a thin pie. Heat the oven to 400°F. Cut the pumpkin in half, scoop out the seeds, and set the halves cut-side down on a lightly oiled sheet pan (or cut-side up if you want a little browning). Roast for 35 to 50 minutes, until a knife slips easily into the flesh. Cool until you can handle it, then scoop the flesh away from the skin.
Puree, drain, and measure like a can
Puree the flesh in a blender or food mill until it is completely smooth. Fresh puree is often wetter than canned pumpkin, so set it in a fine-mesh strainer over a bowl for 20 to 30 minutes, or longer if a lot of liquid drips out. You want a thick puree that holds a soft mound on a spoon. A standard 15-ounce can of pumpkin is about 1 3/4 cups; measure your drained puree the same way. From here, do not invent a second pie formula. Use the filling, spices, and bake times in how to make pumpkin pie, and check doneness with how to tell when pumpkin pie is done. If the puree still seems loose, cook it in a saucepan for a few minutes to drive off moisture, then cool it before mixing the filling.
Make it ahead and know the trade-offs
The puree keeps in the refrigerator for 3 to 4 days, or you can freeze it in 1 3/4-cup portions. Fresh pumpkin can taste a little brighter and less uniform than canned; that is normal. If you are short on time, canned puree is still a reliable Thanksgiving choice, and this page is only about getting a fresh pumpkin to that same starting point.
Frequently asked questions
Can I use a carving pumpkin?
It is a poor choice. The flesh is watery and mild. Use a small pie or sugar pumpkin, or another cooking squash.
How much fresh pumpkin do I need for one pie?
One 2- to 3-pound pie pumpkin usually yields enough drained puree to replace a 15-ounce can, about 1 3/4 cups. Measure after draining.
Do I change the pie recipe if I use fresh puree?
No. Once the puree is smooth and thick, use it in the same filling as a canned-pumpkin pie and bake it the same way.
Helpful kitchen tools
- MALACASA 9-Inch Ceramic Pie Pan Set of 2 — A 9-inch pie dish is ready once the puree is thick enough to mix into a filling.
- OXO Good Grips 8-Inch Double Rod Strainer — A fine-mesh strainer drains watery fresh puree so the custard can set.
- OXO Good Grips 1.5-Qt Stainless Mixing Bowl — A bowl under the strainer catches the liquid you do not want in the pie.
- OXO Good Grips 11-Inch Balloon Whisk — A whisk blends the drained puree into the filling without lumps.
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