Paw Paw Pie Recipe

I grew up thinking pawpaws were a secret fruit only a few of us knew about. Their soft, custard-like texture and tropical flavor made them feel magical—like nature’s own pudding.

So, when I started experimenting in the kitchen, I knew I had to turn this hidden gem into a pie. This Paw Paw Pie Recipe brings out everything I love about the fruit: creamy, naturally sweet, and comforting.

It’s not just a dessert—it’s a slice of Appalachian tradition baked into a flaky crust. If you’ve never tried pawpaw in a pie, you’re in for a delicious surprise.

❤️ Why You Will Love This Recipe

I love this recipe because it lets pawpaw shine in the most comforting way possible. The filling is smooth and custardy, almost like a banana cream pie but with a deeper, fruitier flavor.

It’s easy to make, doesn’t need fancy ingredients, and tastes like something from an old-fashioned farmhouse kitchen. If you’ve never tried baking with pawpaw, this pie is the perfect place to start.

It’s rich but not heavy, sweet but not overpowering—and it always feels like a hidden treasure on the dessert table.

🥄 Can You Eat This Recipe Every Day?

As much as I’d love to eat this paw paw pie recipe every day, I try to save it for special moments. It’s rich, creamy, and definitely a treat. While pawpaw itself is full of good nutrients like vitamin C and fiber, the pie has sugar, butter, and eggs—which make it more of an indulgence than an everyday snack.

I enjoy a slice when I want something nostalgic and comforting, but I balance it out with lighter meals during the day. So yes, you can eat it often, but I like to keep it as a little reward.

How To Make Paw Paw Pie Recipe

🕒 Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Course: Dessert
• Difficulty: Easy
• Cuisine: American (Midwestern-inspired)
• Yield: One 9-inch pie (serves 8)

🧰 Equipment Needed

• 9-inch pie dish
• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Blender or food processor (if using fresh pawpaw pulp)
• Cooling rack

🍽 Ingredients

For the crust (optional, or use pre-made):

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp unsalted butter, melted

For the filling:

• 1 cup pawpaw pulp (fresh or thawed frozen)
• ¾ cup sugar
• 2 large eggs
• ¾ cup evaporated milk
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp cornstarch (for thickening)
• Pinch of salt

👣 Step-by-Step Instructions

1. Prepare the crust

I combined graham cracker crumbs, sugar, and melted butter in a bowl. I pressed the mixture firmly into the bottom and sides of a 9-inch pie dish. I baked it at 350°F (175°C) for 8 minutes, then set it aside to cool.

2. Make the pawpaw filling

In a large bowl, I whisked the pawpaw pulp with sugar until smooth. Then I added eggs, evaporated milk, vanilla, cinnamon, nutmeg, cornstarch, and salt. I whisked until everything came together.

3. Fill and bake

I poured the mixture into the cooled crust. Then I baked it at 350°F for about 35 minutes. I checked that the center was slightly jiggly but set. I placed the pie on a cooling rack and let it rest for an hour before refrigerating.

4. Chill before serving

I chilled the pie in the fridge for at least 3 hours. It slices better when cold and tastes even more flavorful.

🍓 Serving Suggestions For Paw Paw Pie Recipe

I love serving my pawpaw pie recipe with a dollop of whipped cream or vanilla ice cream. A sprinkle of cinnamon on top adds a warm finish. Sometimes, I garnish with thin banana slices to bring out that tropical vibe.

💡 Tips and Variations

• No fresh pawpaw? Use frozen or jarred pulp, but make sure it has no added sugar.
• Want a firmer pie? Add an extra tablespoon of cornstarch.
• Make it nutty: A pecan crust works beautifully with the pawpaw flavor.
• Spice it up: Try adding a dash of cardamom or ginger if you love bolder spices.
• Crust swap: If you prefer a buttery pastry crust, use a blind-baked version.

🥗 Nutrition Facts Per Serving (1 slice out of 8)

• Calories: 260
• Fat: 11g
• Saturated Fat: 6g
• Carbohydrates: 36g
• Sugar: 22g
• Protein: 4g
• Fiber: 2g

🌿 Health Benefits For Paw Paw Pie Recipe

Pawpaw isn’t just delicious—it’s packed with nutrients. It’s rich in vitamin C, magnesium, potassium, and antioxidants. I love knowing that it also has fiber, which supports digestion. The fruit’s natural sweetness also helps me cut down on extra sugar.

📝 Note

Fresh pawpaw pulp spoils fast. If I’m using fresh, I always scoop, blend, and refrigerate or freeze it the same day. It also oxidizes quickly, so I try to use lemon juice when storing. For pie recipes like this, I prefer pulp that’s smooth and strained.

🧊 How to Store

I cover the cooled pie with plastic wrap and store it in the fridge for up to 4 days. For longer storage, I wrap individual slices and freeze them. I thaw them overnight in the fridge before serving. Don’t reheat this pie—it’s best served cold.

❓ FAQs

🏁 Conclusion

This Paw Paw Pie Recipe is more than just a dessert—it’s a slice of forgotten American heritage. I love how the velvety texture and unique flavor steal the show every time.

Whether you’re lucky enough to have a backyard pawpaw tree or you’re trying this fruit for the first time, this pie is the perfect introduction. Try it once, and you’ll crave it every season.