Pumpkin Pie From Scratch
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This pumpkin pie from scratch is one of Mini Chef’s favorites. He loves to eat it every year, and I love that this recipe is just as healthy as it is delicious!
I adapted this recipe from the book, Laurel’s Kitchen Caring: Recipes for Everyday Home Caregiving (affiliate link) by Laurel Robertson. Although difficult to find in most bookstores, it’s well worth the search. The recipes are clean, but the focus is on nourishing and nurturing with food. I can’t say enough about this book. I was lucky enough to find it for $2 in a used bookstore!
Perfect for the holiday season, nobody will know that this pumpkin pie is different in any way. Aside from a whole grain crust (which is absolutely delicious!), the filling tastes exactly the same as a store-bought pie, only the flavor is better, as most homemade things are.
You can even make a crustless version if you want to cut down on the carbs a bit. Just don’t forget the whipped cream! Natural whipped cream can easily be made at home by slowly adding honey to the cream as you beat it. (But get it mostly stiff first before you start adding the honey). If you are dairy-free, consider using coconut cream instead. You can find that recipe here. I also have pecan and apple pies at the links below.
FAQs
Can I Use Fresh Pumpkin Instead Of Canned?
Absolutely! You’ll need to bake the squash and blend it into pureé. From there it works just like the canned stuff.
What’s The Difference Between Pumpkin Puree And Pumpkin Pie Filling?
Pumpkin puree is just cooked and blended pumpkin with nothing added. Pumpkin pie filling is the same thing, but with sugar and spices added. For more control over the spices and level of sweetness, always use regular pumpkin pureé. Not pumpkin pie filling.
Should I Pre Bake The Pie Crust?
With pumpkin pie, this isn’t necessary because the pie cooks for a longer amount of time, giving the crust plenty of time to fully cook.
How Do I Avoid Cracks On The Surface Of The Pie?
If you have cracks, you baked the pie too long. Cracks come from over-baking. Keep a close eye on the pie during baking.
Why Is My Pie Watery?
This happens sometimes when you make your own pumpkin puree. The pumpkin can retain too much water, which in turn makes the pie watery. Drain fresh pumpkin well and bake until the filling reaches 175°F.
How Long Should I Let The Pie Cool Before Serving?
Let the pie cool at room temperature for at least 2 hours to fully set. Then store in the fridge. Serve at room temperature or chilled.
Can I Make Pumpkin Pie Ahead Of Time?
Yes! Pumpkin pie can be made 1–2 days ahead. Store it in the refrigerator, covered, and let it come to room temperature before serving.
About The Ingredients
Pumpkin puree – Not pumpkin pie filling.
Honey – Any type you like best will work.
Large eggs – Room temperature
Ground cinnamon
Ground ginger
Ground cloves
How To Make Pumpkin Pie From Scratch
Gather and measure all the ingredients.
Combine all ingredients in a large mixing bowl.
Whisk well to get a nice, smooth, batter.
Pour mixture into pie crust. (I used the recipe linked above)
Bake at 425 degrees F. for 15 minutes. Reduce oven temperature to 350 degrees F. and bake for 45 additional minutes. Cool and slice.
Storage
Store any leftovers in the fridge for up to 3 days.
Freezing
This pie can be frozen but for no more than one month. Technically, you can freeze it a little longer, but after one month, the texture and quality of the pie will start to degrade.
More Holiday Pie Recipes
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Recipe Updated 11/28/24
Pumpkin Pie Recipe
Ingredients
- 2 cups prepared pumpkin
- ¾ cup honey
- 2 large eggs room temperature
- 1½ tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
Instructions
- Gather and measure all the ingredients.
- Combine all ingredients in a large mixing bowl.
- Whisk well to get a nice, smooth, batter.
- Pour mixture into pie crust. (I used the recipe linked above)
- Bake at 425 degrees F. for 15 minutes. Reduce oven temperature to 350 degrees F. and bake for 45 additional minutes. Cool and slice.
Notes
Nutrition
Recipe from the Gracious Pantry® archives, originally posted on 12/22/2009.
This recipe was awesome! I have a wheat allergy and try to eat clean. Pumpkin pie is a HUGE weakness for me and every other recipe I have seen calls for sugar or sugar substitute. This tastes EXACTLY like any other pumpkin pie. I do crustless and it is AMAZING! Thank you so much for giving me back the opportunity to enjoy one of my favorites! ❤️
Claudia – That’s so awesome! I’m so happy you enjoyed it! 😀
Is there a milk/dairy substitute you recommmed the most? Almond, cashew, coconut, oat? Or does higher fat milk really work best?
And I’m assuming unsweetened to keep the sugar low and clean.
Thanks,
Michelle
Michelle – I find in recipes like this, that cashew or oat milk tend to be the creamiest without adding a ton of fat. Almond milk will work, but it won’t be quite the same texture. And definitely avoid any added sugar. Hope that helps!
Does this recipe make one or two pies. I just made one but have left over filling and the recipe doesn’t say. If it is for two pies should I just cook it longer? Thanks, I don’t make a lot of pies
Erika – It should make 1 standard 8 or 9 inch pie. I’m not sure what you mean by cooking it longer if it’s for two pies. You can adjust for your needs by cooking it as long as it needs to cook in order to be done. If you have leftover filling, you can even put the rest in a small baking dish and make a crustless pie. Hope that helps!
Excellent recipe. I used a gluten free crust and used Almond milk and it was very good, and we could not tell any difference in flavor like you usually can with many recipes.
Sherry – Fantastic!!! I’m so happy you enjoyed it! 😀 Thanks for the feedback!
I know you mention it serves 8, but then the directions say to pour mixture into the pie crusts… i’m just wondering if this makes one or two pies. Thank you 🙂
Haley – It makes one standard pie unless you make mini pies. I will update the recipe. Thanks! Hope you enjoy it! 🙂
I was happy to find a clean pumpkin pie recipe! It’s not bad but I would recommend less milk, more honey and less cloves. As is — not sweet enough by far, the spices are overwhelming and the texture isn’t firm enough. It is a great place to start though! Thank you and Happy Thanksgiving!
JoAnn – Hmmm. I’ve never had a problem with it solidifying. Could be a difference in our ovens. Maybe try baking it longer with some loose foil over the top?