Learn how to make Pumpkin Pie from Scratch with only a few simple ingredients!  This homemade pumpkin pie has a flaky pie crust, fresh pumpkin filling and plenty of pumpkin pie spice for the perfect fall dessert!

Pumpkin pie from scratch with slice missing

Thanksgiving is quickly approaching! You may have your menu planned out already, but there’s always room for another dessert.

Every year I make 2-3 pies, because most people want to sample a few different types.

My family has come to expect key lime pie and possibly banana cream pie — they’re not traditional flavors for Thanksgiving but they’re tradition for us. 🙂

For me, it’s not Thanksgiving without pumpkin pie. This Pumpkin Pie from Scratch is next level with my homemade pumpkin purée. The fresh pumpkin makes such a difference in flavor and texture!  

Yes, canned pumpkin takes a lot less effort, but for a holiday as special as Thanksgiving, it’s worth it to me to make homemade pumpkin pie filling.

I do love my pumpkin pie. 🙂

Homemade pumpkin pie in baking dish

Why you’ll love this recipe

  • This Pumpkin Pie from Scratch has an all butter pie crust, a velvety pumpkin filling and cozy pumpkin spice flavor.
  • The pie crust and pumpkin puree can be made in advance to make pie baking go even more quickly.
  • The pie can be baked up to a day in advance.

Recipe ingredients

If you are gluten intolerant, see this gluten free pumpkin pie crust recipe.

How to make homemade pumpkin pie

Making pumpkin pie from scratch is super easy, especially when it’s broken down into components. The pie crust and puree may be made in advance!

Pro tip: If using homemade pumpkin puree, be sure to strain it overnight in the refrigerator to remove excess moisture as my instructions state, or your filling will be watery. You can always use store bought if you’re more comfortable.

Prepare the pie crust:

  • Prepare the pie crust as directed in my Flaky Pie Crust recipe.  
  • Shape the dough into a disk that’s flattened slightly, and chill for 30 minutes to one hour before rolling.
  • Roll the dough on a lightly floured surface, then place in the pie pan, trim the edges and crimp.  

Prepare the filling:

  • Whisk together the eggs, sweetened condensed milk, pumpkin puree and pumpkin pie spice until smooth.
  • Pour the filling into the pie crust.

Bake the pie:

  • Bake the pie at 425 degrees for 15 minutes, then reduce the heat and bake for another 40-50 minutes or until the center has puffed but is still slightly jiggly.
  • Cool for 2 hours on a wire rack, then chill.  
How to make pumpkin pie from scratch
Homemade pumpkin pie on a wire rack

FAQs

What kind of pumpkin is used for pumpkin pie?

You can use fresh or canned pumpkin for pumpkin pie from scratch.  I’ve used fresh pumpkin for this recipe, but this pumpkin pie is delicious either way.
If using fresh pumpkin, follow my Homemade Pumpkin Puree  instructions.   The instructions include what type of pumpkins are best for cooking, and how to cook your pumpkin in the Instant Pot or oven.
I roasted my pumpkin in the oven, which causes some of the excess moisture to evaporate.  Whichever method you choose, just be sure to strain the puree in cheesecloth overnight to remove all excess moisture from your pumpkin.

What’s the difference between evaporated milk and sweetened condensed milk?

Evaporated milk and sweetened condensed milk are not the same thing, and cannot be used interchangeably.
Evaporated milk is milk that has been cooked down to reduce a large amount of water, making it thicker and richer.  It is unsweetened, which means if you use it in place of sweetened condensed milk, you must add sugar. 
See my Chai Spiced Pumpkin Pie for a pumpkin pie recipe using evaporated milk.

Sweetened condensed milk is simply sweetened evaporated milk.  If you use this type of milk in your pumpkin pie, there’s no need to add any additional sweetener.  
I’ve used sweetened condensed milk in this recipe, as well as my Pumpkin Pie Bars.

Should you prebake pie crust for pumpkin pie?

Baking a pie crust prior to adding the filling is called blind baking.  When a pie crust is blind baked, the filling won’t make it soggy.
I have baked my pumpkin pie from scratch with a blind baked crust and without, and prefer not to blind bake the crust first.  I simply don’t feel that it’s necessary.
See this post on How To Blind Bake a Pie Crust to find out more.

How do you know when pumpkin pie is ready?

A telltale sign that your pumpkin pie is done is that it will be puffed in the center.   The center should still be slightly jiggly as it will continue baking for a bit when it’s removed from the oven.

You can insert a cake tester or the tip of the knife into the center of the pie to test for doneness if you prefer.  If it comes out clean, the pie is done. 

Why did my pumpkin pie crack?

If your pumpkin pie has cracked, it has been over baked.  Don’t worry however as it will still taste great!  Simply cover it with whipped cream and your secret is safe. 🙂

Can I make pumpkin pie the day before?

Definitely!  I actually recommend baking your pumpkin pie from scratch the day before, as it’s better after it’s been chilled completely in the refrigerator.

Slice of homemade pumpkin pie on a plate

Recipe notes

  • Pro tip: If using homemade pumpkin puree, be sure to strain it overnight in the refrigerator to remove excess moisture as my instructions state, or your filling will be watery. You can always use store bought if you’re more comfortable.
  • You can test your pie for doneness by inserting a cake tester into the center of the pie. If it comes out clean, the pie is done. I prefer not to insert anything into my pie — when the center is puffed, it’s done.
  • If your pie cracks that means it has over baked, but it will still be delicious!  Cover it with whipped cream and your secret is safe.
  • The pie crust may be made in advance. Wrap tightly in plastic wrap and roll out, then chill in the pie pan when you’re ready to make your pie.
  • The pie may be made 1-2 days in advance. Leftover pumpkin pie will keep in the refrigerator for 3-5 days.
Bite out of pumpkin pie from scratch

See all of my Thanksgiving recipes.

More pumpkin desserts you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram!

Pumpkin pie from scratch with slice missing

Pumpkin Pie From Scratch

Learn how to make pumpkin pie from scratch with only a few simple ingredients!.  This homemade pumpkin pie has a flaky pie crust, fresh pumpkin filling and plenty of pumpkin pie spice for the ultimate Thanksgiving dessert.
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Ingredients

Instructions 

Prepare the pie:

  • Roll the pie dough until it’s 1-2" larger in circumference than your 9" pie plate. Carefully transfer the dough to the pie plate, trim the edges and crimp them. Chill for 30 minutes.
    flaky pie crust recipe
  • Preheat the oven to 425 degrees. Place the eggs, sweetened condensed milk, pumpkin puree and pumpkin pie spice in medium bowl and whisk well until well combined.
    2 large eggs, 14 ounces sweetened condensed milk, 1.5 cups homemade pumpkin puree, 2 teaspoons homemade pumpkin pie spice
  • Pour into the prepared pie crust and smooth evenly. Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 45-50 minutes or until the center is puffed but slightly jiggly. Be sure to cover the pie crust with a pie shield or foil after about 15-20 minutes once it has browned to prevent burning.
  • Remove from heat and cool on a wire rack for 2 hours. Once the pie has cooled, place in the refrigerator to chill.
  • Top the chilled pie with whipped cream before serving and enjoy!
    homemade whipped cream

Notes

  • Pro tip: If using homemade pumpkin puree, be sure to strain it overnight in the refrigerator to remove excess moisture as my instructions state, or your filling will be watery. You can always use store bought if you’re more comfortable.
  • The pie crust may be made in advance. Wrap tightly in plastic wrap and roll out, then chill in the pie pan when you’re ready to make your pie.
  • You can test your pie for doneness by inserting a cake tester into the center of the pie. If it comes out clean, the pie is done. I prefer not to insert anything into my pie — when the center is puffed, it’s done.
  • If your pie cracks that means it has over baked, but it will still be delicious!  Cover it with whipped cream and your secret is safe.
  • The pie may be made 1-2 days in advance. Leftover pumpkin pie will keep in the refrigerator for 3-5 days.

Nutrition

Serving: 1slice, Calories: 312kcal, Carbohydrates: 35g, Protein: 7g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 104mg, Sodium: 95mg, Potassium: 318mg, Fiber: 1g, Sugar: 32g, Vitamin A: 7787IU, Vitamin C: 4mg, Calcium: 183mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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