The Best Homemade Pumpkin Pie from Scratch Recipe

Introduction

Step into the delightful world of baking with this incredible recipe for pumpkin pie from scratch. Experience the pure joy of creating a holiday classic that tastes infinitely better than anything store-bought. This guide makes it simple to transform fresh pumpkin into a velvety smooth, perfectly spiced pie. Get ready to impress everyone with the rich, authentic flavor of your very own homemade masterpiece.

Why You’ll Love This Pumpkin Pie from Scratch

This recipe brings a whole new level of flavor and satisfaction to your table. You will love making pumpkin pie from scratch for many reasons.

• Rich, Authentic Pumpkin Flavor: Enjoy the true taste of fall with fresh pumpkin, far superior to canned versions.
• Impressive “From Scratch” Bragging Rights: Earn applause for your culinary skills when guests learn you made it all yourself.
• Perfect for Fall Gatherings: This pie is the ultimate centerpiece for Thanksgiving, holidays, or any autumnal celebration.
• Easier Than You Think: Our step-by-step instructions break down the process, making it perfectly beginner-friendly.
• Customizable to Your Taste: Adjust the spices or choose between a traditional or pumpkin spice crust to make it uniquely yours.

Ingredients

Creating the perfect pumpkin pie from scratch starts with fresh, quality ingredients. Here’s what you need to gather for each component of this delicious dessert.

For Homemade Pumpkin Puree:

• Sugar pumpkins: 2-3 small (about 2-3 lbs total). These are ideal for their sweet flavor and smooth texture.
• Water: A small amount for roasting.

For the Pumpkin Pie Filling:

• Granulated sugar: 1 cup. Sweetens the filling perfectly.
• All-purpose flour: 1 tablespoon. Helps thicken the filling.
• Salt: 1/2 teaspoon. Balances the sweetness and enhances flavor.
• Ground ginger: 1 teaspoon. Adds a warm, zesty note.
• Ground cinnamon: 1 teaspoon. The quintessential pumpkin pie spice.
• Ground nutmeg: 1/2 teaspoon. Aromatic and essential for classic flavor.
• Ground cloves: 1/8 teaspoon. Provides a deep, earthy spice.
• Ground black pepper: 1/8 teaspoon (optional). A pinch can enhance other spices without adding heat.
• Large eggs: 3. Bind the filling and give it structure.
• Fresh pumpkin puree: 1-1/2 cups. The star of our pie, made from roasted sugar pumpkins.
• Evaporated milk: 1 cup. Creates a wonderfully creamy texture.

For the Traditional Pie Crust (optional):

• All-purpose flour: 2 cups. The base for a flaky, tender crust.
• Salt: 1 teaspoon. Seasons the crust.
• Crisco shortening: 2/3 cup, chilled. For supreme flakiness.
• Unsalted butter: 2 tablespoons, melted. Adds rich flavor.
• Ice water: 5 tablespoons. Essential for a tender dough.
• White vinegar: 1 tablespoon. Helps prevent gluten development, making the crust more tender.

For the Pumpkin Spice Pie Crust (optional):

• All-purpose flour: 1 ¼ cups, plus more for rolling.
• Ground cinnamon: 1 teaspoon.
• Ground ginger: ½ teaspoon.
• Granulated sugar: ½ teaspoon.
• Salt: ½ teaspoon.
• Ground cloves: ¼ teaspoon.
• Cold butter: ½ cup, chopped.
• Ice water: 5 tablespoons.

Notes & Substitutions

Always use small “pie” or “sugar” pumpkins for the best flavor and texture; carving pumpkins are too watery. Feel free to adjust the amount of each spice in the filling to match your personal preference. Evaporated milk is crucial for the signature creamy consistency of classic pumpkin pie, but heavy cream can be substituted. For the crust, using a mix of butter and shortening provides both flavor and flakiness. For vegan options, use plant-based milk and butter alternatives.

Equipment

You only need basic kitchen tools to make this fantastic pumpkin pie from scratch.

• Sharp knife: For cutting pumpkins.
• Baking sheet: For roasting the pumpkin.
• Large mixing bowls: Several for different components.
• Whisk or electric mixer: For combining the filling ingredients.
• Food processor (optional): Great for making smooth pumpkin puree or crust.
• 9-inch pie plate: The perfect size for your pie.
• Measuring cups and spoons: For accurate ingredient amounts.
• Rolling pin: Essential for rolling out homemade crust.
• Aluminum foil or pie shield: To protect crust edges from burning.

Instructions

Making Homemade Pumpkin Puree

Crafting your own pumpkin puree is the first exciting step to making pumpkin pie from scratch.

1. Preheat oven to 350°F (176°C).
2. Wash and dry pumpkins thoroughly. Gently scrub off any dirt.
3. Cut pumpkins in half. Place on a cutting board, stem sideways, and carefully slice.
4. Scoop out seeds and stringy bits. Use a spoon to completely clean the inside.
5. Place cut-side down on baking sheet. Line the sheet with parchment or foil for easy cleanup.
6. Roast until tender (50-60 minutes). A fork should easily pierce the flesh when done.
7. Cool, then scoop out flesh. Allow the pumpkins to cool enough to handle safely.
8. Mash or blend until smooth. Use a potato masher, food processor, or immersion blender.
9. Strain excess water if too wet. If your puree seems watery, drain it through cheesecloth for a denser filling.

Preparing the Pie Crust (Choose Your Own)

The crust provides the perfect foundation for your delicious pumpkin pie from scratch.

For Traditional Pie Crust

1. Combine flour and salt. Whisk them together in a large bowl.
2. Cut in shortening and butter. Add the chilled shortening and melted butter in small pieces until the mixture resembles coarse crumbs.
3. Add ice water and vinegar. Slowly add one tablespoon at a time, mixing gently with a fork until just combined.
4. Form into a ball, chill 2 hours. Press the dough into a ball, wrap in cling wrap, and refrigerate.
5. Roll out dough to 12-inch circle. Lightly flour your work surface and rolling pin.
6. Transfer to 9-inch pie plate. Carefully roll the dough around your rolling pin to move it.
7. Crimp edges decoratively. Fold the edges under and use your fingers to create a beautiful border.

For Pumpkin Spice Pie Crust

1. Pulse dry ingredients in food processor. Combine flour, cinnamon, ginger, sugar, salt, and cloves.
2. Add cold butter, pulse to crumbles. Incorporate the chopped cold butter until the mixture resembles pea-sized pieces.
3. Slowly add ice water, mix until dough forms. Pulse the processor while gradually adding the water.
4. Form into ball, chill for 2 hours. Wrap the dough and refrigerate to allow it to firm up.
5. Roll out dough to 12-inch circle. Lightly flour your surface and roll the dough evenly.
6. Transfer to 9-inch pie plate. Carefully place the dough into the pie pan.
7. Crimp edges decoratively. Finish the crust with your preferred decorative edge.

Preparing the Pumpkin Pie Filling

Now for the star of your pumpkin pie from scratch – the rich, creamy filling!

1. Whisk dry spices, sugar, flour, and salt. In a large bowl, combine the granulated sugar, flour, salt, ginger, cinnamon, nutmeg, pepper, and cloves.
2. Beat in eggs until combined. Add the three large eggs and whisk them thoroughly into the dry mixture.
3. Stir in homemade pumpkin puree. Incorporate your fresh, smooth pumpkin puree into the mixture.
4. Gradually mix in evaporated milk. Slowly pour in the evaporated milk, stirring until the filling is smooth and well combined.
5. Pour mixture into prepared pie crust. Carefully transfer the filling into your unbaked, prepared pie shell.

Assembling and Baking the Pie

Baking is the final step in creating your perfect pumpkin pie from scratch.

1. Preheat oven to 425°F (218°C).
2. Bake pie for 15 minutes. This initial high heat helps to set the crust.
3. Reduce temperature to 350°F (179°C).
4. Cover crust edges with foil. This prevents the crust from burning or getting too dark.
5. Bake for 40-45 more minutes. Continue baking until the pie is mostly set.
6. Check for clean knife insertion. Insert a knife into the center; if it comes out clean, the pie is done.
7. Cool completely before slicing. This is crucial for the pie to set properly, often taking several hours.

Pro Tips for the Perfect Pie

Achieve professional-level results when making your pumpkin pie from scratch with these simple tips.

• Use room temperature eggs. They mix more evenly into the filling.
• Don’t overmix pie filling. Overmixing can incorporate too much air, leading to cracks.
• Chill pie crust thoroughly. Cold dough prevents shrinking during baking and ensures flakiness.
• Prevent cracks with water bath. For an extra smooth top, bake the pie in a water bath.
• Protect crust from burning. Always use foil or a pie shield around the edges.
• Cool completely before serving. The pie needs time to set its custard filling.
• Make puree ahead of time. Prepare your homemade pumpkin puree a day or two in advance to save time.

Serving, Storage & Variations

Elevate your pumpkin pie from scratch experience with these suggestions.

Serving Suggestions

Serve slices of your homemade pumpkin pie with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a drizzle of warm caramel sauce. A sprinkle of extra cinnamon or nutmeg can add a final flourish.

Storage

Cover any leftover pie loosely with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days. For longer storage, individual slices can be frozen in an airtight container for up to 1 month. Thaw in the refrigerator overnight before serving.

Variations

• Gluten-free crust option: Use a store-bought gluten-free pie crust or a homemade recipe specifically for GF baking.
• Spiced candied pecans topping: Add a crunchy, sweet layer of candied pecans on top of the pie for added texture and flavor.
• Dairy-free filling alternatives: Substitute evaporated milk with full-fat coconut milk or a dairy-free creamer for a delicious dairy-free version.
• Maple syrup or brown sugar substitution: Replace half of the granulated sugar with maple syrup or brown sugar for a deeper, more complex sweetness.

Nutrition Information

Enjoying this pumpkin pie from scratch offers more than just deliciousness. Here’s an estimated nutritional breakdown per slice, based on a 9-inch pie cut into 8 slices, without toppings.

For more detailed information on the health benefits, the USDA provides extensive data on the nutritional value of pumpkin, highlighting its richness in Vitamin A and other essential nutrients. This homemade pie provides beneficial Vitamin A from the pumpkin, supporting vision and immune health. It also offers a modest amount of fiber, contributing to digestive wellness.

Frequently Asked Questions (FAQ)

• Can I use canned pumpkin puree? While this recipe focuses on pumpkin pie from scratch, you can substitute canned puree. Just make sure it’s 100% pure pumpkin, not pumpkin pie filling. Fresh puree typically offers a brighter flavor.
• How do I prevent my pie crust from shrinking? Ensure your dough is thoroughly chilled before rolling and baking. Do not overwork the dough, and consider blind baking with pie weights to stabilize it.
• Why is my pumpkin pie cracking? Cracks usually happen from overbaking or cooling too quickly. Bake until the center is just set, and allow the pie to cool gradually on a wire rack. To understand more about the common issues and solutions in pie baking, including how to prevent cracking, culinary science resources often explain the role of ingredients and temperature in custard pies.
• Can I make pumpkin pie ahead of time? Absolutely! You can bake the pie up to 2-3 days in advance. Store it covered in the refrigerator until you are ready to serve.
• What kind of pumpkin is best for pie? Small “sugar” or “pie” pumpkins are ideal. They have a denser, sweeter flesh with less water content than larger carving pumpkins, resulting in a richer puree.

Conclusion

There’s truly nothing quite like the satisfaction of creating a homemade pumpkin pie from scratch. From roasting the sugar pumpkins to crimping the perfect crust, every step builds towards an incredibly flavorful and rewarding dessert. Embrace the rich aromas and authentic taste that only fresh ingredients can provide. We encourage you to try this recipe and share the warmth and deliciousness of your homemade pumpkin pie with loved ones. It’s a tradition in the making!

The Best Homemade Pumpkin Pie from Scratch Recipe

This comprehensive recipe guides you through making a delicious pumpkin pie entirely from scratch, including instructions for roasting fresh sugar pumpkins, preparing homemade puree, and two options for a flaky pie crust, all culminating in a perfectly spiced and baked pie.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 2 hours hrs

Total Time 5 hours hrs

Servings 8 slices

Calories 350 kcal

Equipment

• Vegetable brush
• Cutting board
• Parchment paper or foil
• Baking pan
• Fork
• Potato masher or Food processor or Immersion blender or Regular blender
• Cheesecloth (optional)
• Mixing bowls
• Cling wrap
• Rolling pin
• 9-inch pie pan
• Tin foil or pie crust guard
• Knife

Ingredients

  

Pumpkin Pie Ingredients

• 1 cup sugar
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon pepper
• 1/8 teaspoon cloves
• 3 large eggs
• 1-1/2 cups fresh pumpkin puree
• 1 cup evaporated milk
• 9-inch unbaked pie shell

Traditional Pie Crust Recipe Ingredients

• 2 cups flour
• 1 teaspoon salt
• 2/3 cup Crisco shortening
• 2 tablespoons melted butter
• 5 tablespoons ice water
• 1 tablespoon vinegar

Pumpkin Spice Pie Crust Ingredients

• 1 1/4 cup flour plus more for rolling
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 cup cold butter chopped
• 5 tablespoons ice water

Instructions

 

How to Roast Sugar Pumpkins

• Wash and dry the pumpkins, then cut them in half, removing all seeds and stringy mass.
• Place halves flesh side down on a lined baking pan and bake at 350°F (176°C) for about one hour until fork-tender.
• Remove and let the pumpkins cool.

How to Make Pumpkin Puree

• Once cool, scoop out the pumpkin flesh, discarding the outer skin.
• Mash the flesh with a potato masher or process it in a blender until smooth.
• If watery, strain the puree through cheesecloth to remove excess water.

Traditional Pie Crust Recipe

• Mix flour and salt, then gradually cut in shortening and melted butter until crumbly.
• Slowly add ice water and vinegar, mixing with a fork until dough forms.
• Form the dough into a ball on a floured surface, wrap, and chill for two hours or overnight.
• Once chilled, roll out the dough into two circles larger than your pie pan, transfer to the pan, and crimp the edges.

Pumpkin Spice Pie Crust Recipe

• Combine dry ingredients in a food processor, then pulse in cold, chopped butter until pea-sized crumbles form.
• Gradually add ice water until the dough comes together.
• Remove, form into a ball, wrap, and chill for 2 hours or overnight.
• When ready, roll the dough into a 12-inch circle and place it into a 9-inch pie pan.

How to Make Pumpkin Pie (Filling and Baking)

• Combine all dry ingredients for the filling, then beat in the eggs.
• Stir in the fresh pumpkin puree and evaporated milk.
• Pour the mixture into your chosen 9-inch unbaked pie shell.
• Bake at 425°F (218°C) for 15 minutes, then reduce temperature to 350°F (179°C) and bake for another 40-45 minutes.
• Halfway through the second baking phase, cover the pie crust with foil to prevent over-browning.
• The pie is done when a knife inserted into the center comes out clean.

Notes

For the best texture, ensure your pumpkin puree isn’t too watery; straining with cheesecloth can help. Chilling your pie crust dough for at least two hours or overnight is crucial for a flaky crust. Remember to cover the pie crust with foil halfway through the second baking stage to prevent it from burning. The knife test is key to determining when your pumpkin pie is perfectly baked.