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!

overhead shot of pumpkin pie from scratch with slice missing

I’m posting earlier this week for two reasons.  (1) Thanksgiving week starts tomorrow, and (2) you need this pumpkin pie from scratch recipe ASAP!

You may have your menu planned out already, but there’s always room for another dessert.

Or dessert modification?

Trust me, this isn’t an ordinary pumpkin pie. šŸ™‚

overhead shot of pumpkin pie from scratch topped with whipped cream

Pumpkin pie from scratch

For me, it’s not Thanksgiving without pumpkin pie, and I’m pretty particular about mine.  I don’t want it to be too sweet, and I like it full of cozy pumpkin spice flavor.

I visited an organic pumpkin patch this year and picked up several heirloom pumpkins, two of which I earmarked for pumpkin pie from scratch. 

The roasted pumpkin took my pie to the next level, and now I can’t imagine making pumpkin pie without fresh pumpkin ever again.

Yes, canned pumpkin is less effort, but for a holiday as special as Thanksgiving, it’s worth making pumpkin pie filling from scratch!  

Why you’ll love this homemade pumpkin pie recipe

  • Homemade pumpkin puree has a sweeter, deeper pumpkin flavor.  And more flavor means a tastier pie!  The pie is still delicious with canned pumpkin if you prefer to use that.
  • The fresh pumpkin gives the filling a velvety texture.
  • There’s plenty of warm pumpkin pie spice for a cozy fall vibe.
  • This pumpkin pie from scratch has a full proof flaky, buttery crust.
  • You can make the pie crust and pumpkin puree ahead of time, and even bake the pie 1-2 days early.

side shot of pumpkin pie from scratch with slice missing

Pumpkin pie ingredients

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

How to make homemade pumpkin pie

Make 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.  

Make 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.  

pumpkin pie from scratch process collage

Frequently asked questions

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.

front shot of slice of pumpkin pie from scratch topped with whipped cream and pumpkin pie spice

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.

overhead shot of slice of pumpkin pie from scratch on a plate with bite on a fork

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. šŸ™‚

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.

Recipe notes and substitutions

  • 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.
  • 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.
  • 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.

front shot of pumpkin pie from scratch with bite taken out

See all of my Thanksgiving recipes.

More pumpkin desserts you’ll love:

Chai spiced pumpkin pie

Mini Pumpkin Cheesecakes

Pumpkin baked donuts

Pumpkin cake from Like Mother Like Daughter

Pumpkin pie bars

 

Pumpkin Pie From Scratch

Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 1 hour
Additional Time: 2 hours
Total Time: 3 hours 25 minutes

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

Pumpkin Pie From Scratch

Ingredients

Instructions

Prepare the pie:

  1. 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.
  2. Preheat the oven to 425 degrees.
  3. Place the eggs, sweetened condensed milk, pumpkin puree and pumpkin pie spice in medium bowl and whisk well until well combined.
  4. 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.
  5. Remove from heat and cool on a wire rack for 2 hours. Once the pie has cooled, place in the refrigerator to chill.

Prepare the whipped cream:

  1. Place the cream, granulated sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat at medium high speed until medium peaks form, then whisk by hand for a few seconds until the whipped cream reaches the desired consistency. Be careful not to over whip as the cream will turn into butter!
  2. Top the chilled pie with whipped cream and enjoy!

Notes

  • *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.
  • Check your pie crust after about 15 or 20 minutes. Once it's browned, cover the edges with a pie shield or foil to prevent them from burning.
  • 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.

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 418 Total Fat: 19g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 100mg Sodium: 139mg Carbohydrates: 54g Net Carbohydrates: 0g Fiber: 1g Sugar: 39g Sugar Alcohols: 0g Protein: 9g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made. This information does not include the whipped cream as it is optional and varies by the amount that you use.

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