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!
Course Dessert
Cuisine American
Keyword from scratch pumpkin pie, pumpkin pie, pumpkin puree
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


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


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!



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