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Home » Holidays

Homemade Pumpkin Pie – made from a fresh pumpkin

Published: November 14, 2019 | Updated: February 2, 2021 | By Ashlee

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This homemade pumpkin pie is made with from scratch everything—including from scratch pumpkin puree!

made from a pumpkin - pumpkin pie recipe

How I created this Homemade Pumpkin Pie Recipe

So I’ve already shared how to make your own Pumpkin puree before but this time we’re not only making the puree but turning it directly into a pie!

You can use this puree for this cream cheese pumpkin pie, this pumpkin soup, this warm pumpkin pie drink, pumpkin ice cream.. you get the idea – any pumpkin recipe!

While it’s a little more time consuming than simply opening a can its not hard at all and the results are AMAZING! The color won’t quite be what your used to from the can, but man alive is the flavor amazing… and the texture, it’s creamier IMO.

Then of course make any pie crust you want – for this I went with a classic flaky crust, but the pate sucree is really great for this pie as well!  And of COURSE top it with fresh whipped cream!

Every year my daughter requests making a pie from a pumpkin vs from a can and it’s so easy to do I’m happy to oblige.  One of the best parts of making your own puree is that you can make a huge batch (I’ve cooked 4 pumpkins today alone) and freeze it to use on any recipe.

I tend to freeze it in 1 C bags, with a few 2 C bags as well.  So I have some choices.  I simply pour some into a quart size freezer bag , close it, press it flat and freeze! And we’re having pumpkin bread tonight!

Just take me to the Pumpkin Pie Recipe already!

If you’d rather skip my tips and tricks for from scratch pumpkin pie, along with links to other pumpkin puree recipes and get straight to this delicious homemade pie – simply scroll to the bottom of the page where you can find the printable recipe card.

make your own pumpkin puree, flaky crust and pie

Tips to Make the Perfect From Scratch Pumpkin Pie

– You can’t just use a large orange carving pumpkin – you need to get a sugar pumpkin, or pie pumpkin – they are about 5-6 inches around usually and almost every grocery store carries them in the fall!

– Pumpkin pie is similar to a custard so takes a long time to bake than most pies but often the crust is under baked – so I recommend par baking – partially baking – the pie crust

– When partially baking the crust don’t prick the crust first – custard will seep through when you add it

– I recommend a glass pie pan – it heats evenly, you can see if the crust is baked and it cools evenly and fairly quickly. Metal overheats and tends to leave to over baked crust and ceramic holds the heat too long and tends to over bake when cooling.

– To avoid the crust over baking you can cover it with a thin ribbon of foil or pumpkin pie crust shield

To make this Homemade Pumpkin Pie you’ll need

  • sugar pumpkin
  • pie bag
  • glass pie pan
  • pasty cutter
  • crust shield

Pumpkin Pie made with From Scratch Pumpkin Puree

If you love these pumpkin puree recipes as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

from scratch pumpkin pie recipe

If you love Homemade Pumpkin Pie you’ll love these other pumpkin recipes!

  • pumpkin bread recipe
  • homemade-pumpkin-puree-recipe
  • cream cheese pumpkin pie

Pumpkin Bread | Pumpkin Puree | Cheesecake Pumpkin Pie

  • Pumpkin Ice Cream
  • ghost pumpkin cake - halloween
  • pumpkin liege waffles

Pumpkin Pie Ice Cream | Pumpkin Ghost Cake | Pumpkin Liege Waffles

Connect with Ashlee Marie Online!

homemade thansgiving cookbook
homemade pumpkin pie recipe and video tutorial

To watch me make this Pumpkin Pie play the video in the recipe card. There will also be a short teaser video auto-playing.

You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

the perfect from scratch pumpkin pie recipe

Homemade Pumpkin Pie – made from a fresh pumpkin

This homemade pumpkin pie is made with from scratch everything—including from scratch pumpkin puree!
4.73 from 18 votes
Print Pin Rate
Prep Time: 45 minutes
Cook Time: 55 minutes
pumpkin baking: 1 hour 30 minutes
Total Time: 3 hours 10 minutes
Servings: 12 slices
Calories: 607kcal
Author: Ashlee Marie
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Ingredients

Pumpkin Puree

  • 2 sugar pumpkins (I used 1 1/2 for this pie)

Flaky Pie Crust (makes 2 crusts)

  • 2 ½ C all-purpose flour
  • 1 tsp granulated sugar
  • 1 tsp salt
  • ½ C shortening
  • 8 Tbsp butter
  • 1/3 C ice water you might need another 1 Tbsp

Pumpkin Pie

  • 2 cups pumpkin puree
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 1/8 tsp ground cloves
  • ½ tsp salt
  • 3 lrg eggs
  • ¾ C packed light brown sugar
  • 1 ¼ C heavy whipping cream
  • 2 tsp cornstarch

Whipped Cream

  • 2 C heavy whipping cream
  • 1/4 C granulated sugar
  • 1 1/2 tsp vanilla
US Customary – Metric

Instructions

Pumpkin puree

  • cut your pumpkin in half
  • scoop out the guts, the seeds and strings, scoop it nice and clean
  • cut off the stem’s
  • place the pumpkin cut side down and pierce the back with a fork
  • cover it with foil and bake it at 350 for an hour and a half
  • let them cool slightly then scrap all the pumpkin out of the skin
  • puree the pumpkin in a food processor, or in smaller batches in a blender
  • if it’s too wet you can strain it, if it’s too dry you can add a tsp or two of water
  • to drain – place a tea towel or 3 layers of paper towels into a strainer over a bowl and pour the puree into it, once it’s quit dripping it will be ready to use!

Flaky Pie Crust

  • Mix flour, sugar and salt.
  • Break shortening and butter into small chunks.
  • Cut into flour by chopping vigorously with pastry blender
  • Drizzle over ice water, using spatula cut in water until mixture looks evening moistened. You may need to add more ice water. When pressed together dough should look rough, not smooth.
  • Divide dough in half and press into a round flat disk, wrap tightly in plastic. Refrigerate for at least 30 mins, or freeze.
  • Roll out and fit into a 9 inch pie pan, fix rim, and refrigerate at least 30 mins more.
  • line the crust with parchment or foil and fill with pie weights (or beans or rice)
  • bake for 15 mins, then take out the parchment and bake another 5 mins – take out and let cool

Pumpkin pie

  • preheat oven to 425
  • Mix all the pie filling ingredients until smooth, pour into the partially baked pie crust
  • bake 15 mins then lower the temp to 350 and bake 35-40 mins
  • Cool 2 hours

Whipped Cream

  • beat all three ingredients together until soft peaks or stiff peaks form
  • serve over a slice of pie!

Video

Nutrition

Calories: 607kcal | Carbohydrates: 58g | Protein: 6g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 109mg | Sodium: 392mg | Potassium: 949mg | Fiber: 3g | Sugar: 25g | Vitamin A: 26835IU | Vitamin C: 22.5mg | Calcium: 120mg | Iron: 3.7mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!

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About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

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    Recipe Rating




  1. Doris Flynn

    November 25, 2019 at 6:07 pm

    I like recipes that I can find that are totally from scratch. I do not like to use prepared items or things from a can other than the ones I can myself. Appreciate your pumpkin pie recipe will be making it tomorrow. Cannot find where to give a 5 star rating.

    Reply
    • Ashlee Marie

      January 4, 2020 at 3:09 am

      thank you so much. I prefer from scratch recipes too. The star rating is in the recipe card AND right above the comment form as well

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