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.
What You’ll Need
- 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.
Recipe Updated 11/28/24
I updated this recipe to give it a thicker consistency. But if anyone is looking for the original recipe, here it is:
2 cups prepared pumpkin
½ cup honey
4 egg whites
1½ tsp. cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
1½ cups fat-free milk (you can substitute unsweetened soy, almond, or rice milk)
Directions
Step 1 – Combine all ingredients in a large mixing bowl and mix thoroughly.
Step 2 – Pour mixture into pie crusts.
Step 3 – Bake at 425°F for 15 minutes.
Step 4 – Reduce the oven temperature to 350°F and bake for 45 additional minutes.
Side Notes:
This pie is not very sweet. If you prefer a sweeter pie, add an additional ¼ cup of honey.
More Holiday Pie Recipes
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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.
What kind of pie crust do we use??
Hi Julie,
Sorry! I just posted the link in the recipe. But here it is again: https://www.thegraciouspantry.com/how-to-make-clean-eating-pie-crust/.
Let me know how you like it!
I must have skipped over it. I’m a “scanner” sometimes. Thank you! I’m loving just hanging out on your blog today. I’m trying to lose weight, eat clean (I don’t do this well yet), and get my son to eat clean, too. Oh, and organic! It’s pretty intimidating, but I’m trying!
Good for you Julie! Regardless of whether you are “good at it” or not, any small changes you make will help you be a healthier person. Sometimes, it’s the little steps we take that matter most.
Keep up the good work!
I love pumpkin pie! Definately one of my top favorites.
Just wondering what the calories are for a slice of this pie. That part of the nutritional information is missing.
Tami – I just updated the entire recipe. Thanks for pointing that out!
I made this to serve at our Thanksgiving dinner yesterday and it was delish! Loved it and everyone raved about how great it was…I didn’t even tell them it was clean! Thanks for helping to make our celebration great!
Jen – that’s fabulous! Thank you so much for trying my recipe!
I will try this tonite, but will do a crustless version to save on calories and fats.
Chris – Crustless is good too! I’ve done it both ways.
For crustless do you just cook the same way leaving out the crust? Any idea on the nutritional facts for that?
Shannon – The data is only for the filling. And yes, you would cook it the same way. I would just watch the cooking time closely. Maybe check it a little earlier to be sure it doesn’t burn.
HI… do I need to go buy a pumpkin and break it down to make this – or canned pure pumpkin is good as well? thanks
Ghalya – Canned pumpkin will work. Just be sure it’s 100% pumpkin.
I need to bake the pie the day before I serve it. Will the crust get soggy or should I be ok?
Thanks!!!
Tracy – I think it’ll be okay, but the bottom may get slightly soggy. Be sure to cook the shell a big BEFORE you fill and bake the pie. (About 10 minutes) This will help. My best suggestions is to allow as little time between baking and serving as possible. But that can be said about any pie. I’m sure it’ll be fine.
Just want to verify, when you say prepared pumpkin you just mean pureed pumpkin without any spices correct?
Lindsay – Correct. I use plain canned pumpkin.
Curious, but have you ever used Kabocha squash for pie fillings? Thinking about trying it with this recipe
Thanks!
Kat – I have not! But now that you mention it, I may have to give it a try!
i MAde this but used low carb multi grain tortillas for the crust. AMAZING
Nan- I never would have thought to use tortillas. That’s wonderful! I’m happy it turned out!
I was just wondering if the nutritional content listed here includes the pie crust?
CCmama – Yes it does.
Anne – Yes, I will be using almond milk this year as well. Good stuff!
Lisa – Doing that will offset the wet to dry ratio. You can do it, but you’ll have to play around with it to be sure that you have enough liquids in the batter.
Becca – That’s fabulous!!!
That’s tough. I have heard of people using chia seed as an egg replacement, but I’ve never tried it myself. Worth a shot though!
Can I make the filling and freeze it in the crust until I’m ready to bake it?
I’ve never tried. I know you can bake it and then freeze it, but not sure about freezing before baking. Worth a shot! I don’t see why it would do any damage.
Click the pie crust recipe link above.
Interesting! Thanks for the tip!
Sure!