This homemade pumpkin pie is my family’s favorite. Skip the canned pumpkin and pre-made crust—this holiday pumpkin pie is made completely from scratch with mashed pumpkin and a flaky homemade crust. Hope you enjoy it as much as my family does!
Everyone should know how to make a homemade pumpkin pie. This traditional, from-scratch recipe is as good as it gets.
Homemade Pumpkin Pie Ingredients
These are the ingredients you’ll need to make this pumpkin pie recipe from scratch:
Mix the flour and salt. Cut in the shortening, then add the water.
Shape the dough into a ball. Roll it out on a lightly floured surface.
Cut the rolled dough and fit it into the pie pan.
Beat the filling ingredients together, then pour it into the prepared crust.
Bake in a preheated oven until a knife comes out clean.
I Tried Our 5 Most Popular Pumpkin Pie Recipes and the Winner Is Perfection
Can You Make Homemade Pumpkin Pie Ahead of Time?
Yes! Homemade pumpkin pie is a great make-ahead dessert. Prepare the pie a few days ahead of time and follow the storage instructions below.
How to Store and Freeze Homemade Pumpkin Pie
Since it is an egg-rich dessert, pumpkin pie should be stored in the refrigerator. Allow the pie to cool for at least two hours, then cover it and transfer it to the fridge for up to four days.
To freeze pumpkin pie, wrap it in several layers of plastic wrap and at least one layer of aluminum foil. Freeze for up to one month. Thaw in the fridge.
Allrecipes Community Tips and Praise
“Not being too experienced at baking, I found this surprisingly easy to make,” says Fredrick Seiler. “Can’t imagine why anyone would settle on canned pumpkin when using fresh is so easy.”
“This has become a family favorite. I made it for the first time at Thanksgiving and it has been requested several times since then,” raves RazTaz. “We cleaned out the pumpkins and then roasted them at 400 F for 45 minutes. That was the only change that we made and the pie was fabulous!”
“I just made this last night and my family loved it,” according to one Allrecipes community member. “You could really tell the difference between the fresh pumpkin and the canned stuff. It was so much better! I will definitely be making this again!”
Editorial contributions by Corey Williams
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Original recipe (1X) yields 8 servings
Pastry Crust:
1 ⅓ cups all-purpose flour
½ teaspoon salt
3 tablespoons cold water, or more as needed
Filling:
2 cups mashed, cooked pie pumpkin
1 (12 fluid ounce) can evaporated milk
2 large eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon, or more to taste
½ teaspoon ground ginger, or more to taste
½ teaspoon ground nutmeg, or more to taste
½ teaspoon salt
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Directions
Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
ingredients gathered to make pumpkin pie
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To make the pastry crust: Mix flour and salt together in a bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
butter cut into flour and salt until crumb-like
Dotdash Meredith Food Studios
Mix in 3 tablespoons water, one at a time, until dough is moist enough to hold together. Add up to 1 more tablespoon water if needed.
water added to form a dough
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Shape dough into a ball with lightly floured hands. Roll dough on a lightly floured surface to a thickness of 1/8 inch.
dough rolled out until it’s 1/8 inch thick
Dotdash Meredith Food Studios
Place a 9-inch pie pan upside-down on the dough; use a sharp knife to cut a circle of dough 1 ½ inches larger than the pie pan. Remove and discard dough scraps and set pie pan aside.
pie pan used to trim dough
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Gently roll circular piece of dough around the rolling pin; transfer it right-side up over the pie pan. Unroll, easing dough into the bottom of the pan.
dough transferred to pie pan
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Use two hands to flute the dough around the top edges.
dough fluted around edges
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To make the filling: Beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust.
filling poured into pie pan
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Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes. Cover the edges with foil if needed to prevent from burning as the filling cooks.
Remove from the oven and cool to room temperature before serving.
pie fresh out of the oven, cooling.
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Enjoy!
looking down at a homemade fresh pumpkin pie
Dotdash Meredith Food Studios
To Prepare Mashed Pumpkin:
Cut a fresh pie pumpkin in half. Scoop out and discard seeds and stringy portions. Leave skin on and cut pumpkin into chunks. Measure out 1 ½ pounds for this recipe to yield 2 cups of mashed, cooked pumpkin. If your pumpkin is larger, consider cooking 3 pounds and doubling the pie recipe above to make two pies.
Place pumpkin chunks in saucepan over medium heat with 1 inch water; bring to a boil. Reduce the heat to low, cover, and simmer until tender, about 30 minutes. Drain and cool. Remove and discard peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill until smooth.
Nutrition Facts (per serving)
| 363 | Calories |
| 18g | Fat |
| 44g | Carbs |
| 7g | Protein |
