In this video I’m showing y’all how I make pumpkin pie from REAL pumpkin (not the can), and it is seriously so creamy and yummy. This recipe makes one 9-inch pie, and I keep it super simple with fresh pumpkin puree, eggs, sweetened condensed milk, and the coziest mix of spices. If you haven’t seen how I make my puree, I linked that video too because starting with fresh puree is what gives it that homemade flavor and texture. I walk you through exactly what I use: 2 cups fresh pumpkin puree, 1 large egg plus 3 egg yolks (that’s part of what makes it rich), a 14 oz can of sweetened condensed milk, nutmeg, cinnamon, ginger, a tiny bit of Chinese 5 spice, and salt to balance everything out. My biggest takeaway is don’t overcomplicate pumpkin pie—good puree and a solid spice blend do all the heavy lifting. I’d love to hear how y’all make yours, and I hope you give this one a try—especially for the holidays!