Sep 28, 20214 min read

Pumpkin Pie from Scratch

Updated: Jan 6, 2022

The Best pie of the Season! Pumpkin Pie is truly one of the best pies ever, especially during the Fall Season where Pumpkin Pie Spice is all the rage! I had never made a Pumpkin Pie from scratch prior to this recipe, and now I don't think I will ever make it any other way. Pumpkin Pie from scratch using a Pie or Sugar Pumpkin is the way to go, for a natural Pumpkin flavor that's subtle yet so delicious! FULL RECIPE VIDEO BELOW⬇️ ⬇️

To get started you will need my Flaky Pie Crust Recipe

Make the Pie crust ahead of time as it is best chilled for at least 1 hour before rolling out for the flakiest crust.

CLICK TO SCROLL TO INGREDIENTS

DIRECTIONS:

I started off using a Pie Pumpkin also known as a Sugar Pumpkin. I'm not sure exactly how big it was, they were all pretty much the same size, and Pie Pumpkins are different in both flavor and size than a regular Pumpkin, they are much smaller and sweeter. If you want to skip using a fresh Pumpkin, then for this recipe you will need about 1-1/2 cans (24 oz) of Pumpkin Puree.

I cut my Pie Pumpkin in half and removed the seeds and pulp from the center. I cut the Pumpkin into chunks and boiled them in Hot water for about 15 minutes. Then I drained the Pumpkin chunks and let them cool completely (Place them in the freezer for a few minutes to speed up the process.)

While the Pumpkin chunks are cooling, You can roll out your pie crust, form it onto your pie pan

*NOTE: Use a deep dish pie pan or a pie pan larger than 9 inches for this recipe (or you will have leftover filling)

Pre bake your pie crust at 350 degrees Farenheit for at least 10 minutes.

This next step is completely optional and can be done with the leftover pie crust. I rolled out the leftover pie crust and used some fondant leaf shape cutters to create a cute leaf shape border for the top of the pie. I will place these after I add the pie filling.

CLICK BELOW to get your own Leaf shape cutters, perfect for fondant decorations, pies, or cookies.

Now that your pie crust is pre baked, your pumpkin chunks should be cool to the touch by now. Scoop out the flesh of the pumpkin chunks with a spoon and discard the peel. Add the pumpkin chunks into a large bowl and mash them using a potato masher. You can use a food processor, however I feel that the food processor will give you more of a thin liquid consistency and we want this pumpkin mixture to stay thick, so mash it as best as you can to get rid of any lumps and chunks.

After the pumpkin has been mashed, you want to measure out and make sure you have no more than 24 ounces (3 cups) of pumpkin puree. If you have a little less that is perfectly fine, just make sure you don't have any more or less than 20 ounces which is less than 2-1/2 cups of puree.

Now in a bowl combine the Pumpkin puree with 1 can (12 oz.) of evaporated milk. I am not a fan of evaporated milk, idk what it is but I just can't. So I like to substitute my evaporated milk with a mixture of Almond milk and Heavy cream. Then add the sweetened condensed milk, and the sugar and give that a nice whisk together.

Lastly, add the tablespoon of Pumpkin Pie Spice mix. You can add the spices individually if you'd like but I find it is much easier to use a Pumpkin Pie Spice blend like this one. The quantity seems a bit much but since all the spices are blended together it is the perfect quantity, but you can give or take to your liking. Give that a whisk again to combine everything well.

Then pour all this Pumpkin Spiced deliciousness into your pie pan.

Now I'm going to add the cute pie crust leaf border over the top crust.

Bake the pie at 400 degrees Farenheit for 20 minutes, then remove it from the oven. If you don't mind a real crispy crust skip the next step, but I remove it from the oven let it cool a bit, and add aluminium foil to cover the top crust so it doesn't get too toasty, as this is going to bake at a lower temperature for longer.

Now, you want to lower the oven temperature to 350 degrees Farenheit. Continue baking the pie for 45-50 minutes.

After the pie has baked, let it cool at room temperature for 30 minutes. Then you want to refrigerate it and let it set completely for at least 2 hours.