Pie Pumpkin. Pumpkin Pie.

Fresh Pumpkin Tart

Pie Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter
5-6 tablespoons ice water

1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground clove
2 large eggs, beaten lightly
1 tablespoon molasses
1 1/2 cups fresh pumpkin puree*
1 cup heavy cream

In a mixing bowl, stir together the flour and salt. Work the butter in, using a pastry blender or your fingers, until the mixture resembles coarse bread crumbs. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat the dough into a smooth, flattened disk. Chill for 30 minutes.

Preheat oven to 425 degrees F. Line a 9-inch pie plate or 9-inch tart pan with unbaked pie crust.

Combine brown sugar, sugar, flour, salt, cinnamon, ginger, nutmeg, and clove in a large bowl. Stir in eggs, molasses, pumpkin puree, and heavy cream; mix well.

Pour filling into unbaked pie crust. Bake pie in the middle of oven for 15 minutes then reduce oven temperature to 350 degrees F and bake for 45 minutes longer, or until knife inserted in center comes out clean. Cool completely.
Serve with a dollop of sweetened whipped cream, if desired.

*I sliced my pumpkin in half, seeded it and took the pulp out. Then I microwaved it under some plastic wrap until tender, took the skin off, and pureed it.

Makes 8 servings.


  1. That looks beautiful Emilie! And totally from scratch! I am so impressed! I love pumpkin pie. I am sure this was magnificent!

  2. I've never made anything with fresh pumpkin before. I guess I'm too lazy!! I do love a good pumpkin pie, though!

  3. Well I would enjoy the seeds from the pumpkin but I think I'll stick to Libby's myself as well.

    It sounds delicious. Might try using it for my own pumpkin pies. Even if I'm cheating with the canned packed pumpkin!


  4. That looks so good. Real pumpkin does make the best pies but I am not sure the work involved is worth the end result.

  5. You crazy, crazy girl! And it looks gorgeous.

  6. Hmmm...I still have some baby pumpkins I need to cook. Someone told me soup or bread would be the best thing, but your pie sounds lovely. I have the time, so why not? Haven't decided yet!

  7. Good for you!! If you have something in your head to do, you have to do it! I'm the same way ;)

    Btw, the pie does look great!

  8. I have been crazy for pumpkin lately too! I bought a white pumpkin to carve this year, I wonder if it has the same taste as an orange pumpkin? Love your blog by the way!

  9. Wow 8 comments! I love it!

    Jenn- Thanks! It was as easy as pie. *wink*

    Deb- It's not worth it, so be lazy.

    Julie- I like the seeds, too. Let me know how it goes, if you try it.

    Emily- Thanks! I guess it makes the best pie? I don't know, it seemed to taste like the canned puree.

    Sue- I am crazy. You are too.

    Kellypea- I think the soup sounds good. I'm going to go check out your blog.

    Annie- I bet you are the same way since we're eerily similar.

    Kate- Thanks! I'm going to go check out your blog.
    White pumpkin sounds intriguing, and I would love to know how it turns out.

  10. ohh...that does look good emilie. Maybe one of these days I will get off my lazy butt and make a pumpkin pie from scratch.

  11. How brave of you! I think the "guts" of a pumpkin are gross, I can't imagine eating them. Canned pumpkin is pretty and comes from pretty pumpkins, right? =)