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Yes, you can make a pumpkin pie with a regular pumpkin, and it turns out delicious when you pick the right type and prepare it properly.
Those big carving pumpkins on your porch are edible, but they’re watery and stringy, so they’re not the best choice for a silky, rich pie filling.
If you’ve ever wondered whether you can make a pumpkin pie with a regular pumpkin instead of heading to the store for a can, the answer is a clear yes, with a few smart adjustments.
In this post, we’ll cover how to make a pumpkin pie with a regular pumpkin, which pumpkins work best, and the steps that turn a plain gourd into a smooth, spiced dessert.
Let’s get into it.
Can You Make a Pumpkin Pie With a Regular Pumpkin?
You can absolutely make a pumpkin pie with a regular pumpkin, and plenty of home bakers do it every fall.
The trick isn’t whether it’s possible, it’s choosing the right pumpkin and handling the extra moisture that comes with fresh squash.
Here’s why making a pumpkin pie with a regular pumpkin works so well.
1. Regular Pumpkins Are Edible Squash
A regular pumpkin is simply a type of winter squash, and all winter squash is edible.
The big jack-o’-lantern varieties you see at Halloween are grown for size and shape, not flavor, which is why they taste a bit bland and watery.
Still, you can make a pumpkin pie with a regular pumpkin as long as you’re willing to work with its texture.
2. Sugar Pumpkins Give the Best Results
If you want to make a pumpkin pie with a regular pumpkin that tastes amazing, reach for a sugar pumpkin or pie pumpkin.
These smaller, rounder pumpkins have denser, sweeter flesh with far less water, so your filling sets up beautifully.
You can make a pumpkin pie with a regular pumpkin from the grocery store too, but sugar pumpkins make the whole process easier.
3. Fresh Pumpkin Adds Real Flavor
When you make a pumpkin pie with a regular pumpkin, you get a fresher, more vibrant squash flavor than canned puree can offer.
It’s a little more work, but roasting your own pumpkin brings out a natural sweetness that’s worth the effort.
That’s the main reason so many people choose to make a pumpkin pie with a regular pumpkin from scratch each year.
How to Make a Pumpkin Pie With a Regular Pumpkin
Making a pumpkin pie with a regular pumpkin comes down to roasting, pureeing, and draining the flesh before it ever hits the pie crust.
Follow these steps and you’ll have a filling that’s smooth, thick, and full of flavor.
1. Pick and Prep Your Pumpkin
Choose a pumpkin that’s heavy for its size with no soft spots, then wash it and cut it in half.
Scoop out the seeds and stringy pulp so only the clean flesh remains.
2. Roast Until Tender
Place the halves cut-side down on a baking sheet and roast at 375°F for about 45 to 60 minutes.
The flesh is ready when a fork slides in with no resistance.
3. Puree and Drain the Flesh
Scoop the soft flesh into a blender or food processor and blend until completely smooth.
Then let the puree sit in a fine-mesh strainer or cheesecloth for 30 minutes to drain off excess water.
This draining step is the secret to making a pumpkin pie with a regular pumpkin that isn’t soggy.
4. Mix and Bake Your Filling
Whisk two cups of your pumpkin puree with eggs, sweetened condensed milk, sugar, cinnamon, nutmeg, and a pinch of salt.
Pour it into an unbaked pie crust and bake at 425°F for 15 minutes, then drop to 350°F for another 40 to 50 minutes.
When you make a pumpkin pie with a regular pumpkin, the center should still have a slight jiggle when you pull it out.
Tips for Making a Pumpkin Pie With a Regular Pumpkin
A few small tweaks make a big difference when you make a pumpkin pie with a regular pumpkin.
1. Drain More Than You Think
Regular pumpkins hold a lot of water, so don’t rush the straining step.
If your puree still looks wet, pat it dry with paper towels before mixing.
2. Boost the Spices
Fresh pumpkin is milder than canned, so taste your filling and add a little extra cinnamon or nutmeg if needed.
3. Blind Bake if You Like a Crisp Crust
For an extra-crisp bottom, partially bake your crust before adding the filling.
It’s an optional step, but it helps when you make a pumpkin pie with a regular pumpkin.
So, Can You Make a Pumpkin Pie With a Regular Pumpkin?
You can make a pumpkin pie with a regular pumpkin, and with the right prep it tastes every bit as good as the canned version.
Just pick a sugar or pie pumpkin, roast and puree the flesh, and drain off that extra moisture before baking.
Once you make a pumpkin pie with a regular pumpkin from scratch, you might never go back to the can again.