Pumpkin Pie From Scratch
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 book stores, 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 book store!
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 taste exactly the same as a store-bought pie, only the flavor is better. As most homemade things are!
Every year I have to make at least 2 of these to take to our family gatherings. I won’t be hosting this year, but I know this pie will be expected. And I’m totally okay with that! I even make a crustless version for myself to try and cut down on the carbs a bit.
And 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 slightly stiff first before you start adding the honey). And 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.
So you see? You absolutely do NOT have to miss out on anything for the holidays. Just change a few ingredients and you’ll be well on the road to a healthier holiday season! Enjoy!
HOLIDAY PIE RECIPES
PUMPKIN PIE FROM SCRATCH
Pumpkin Pie Recipe
Ingredients
- 2 cups prepared pumpkin
- ½ cup honey
- 4 large egg whites, room temperature
- 1 ½ tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- 1 ½ cups milk (dairy or non-dairy)
Instructions
- Combine all ingredients in a large mixing bowl, and mix thoroughly.
- 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.
- Side Notes: This pie is not very sweet. If you prefer a sweeter pie, add an additional ¼ cup of honey.
Could I use agave or coconut nectar?
Agave isn’t clean and I’m not sure about coconut nectar. But yes, both would work.
Yes, it’s puree. Doesn’t matter if you use canned or if you make the puree yourself. If you use fresh pumpkin, just put it through the blender after baking it. That makes the puree.
I have a question about baking with honey…is it still worth it to use raw honey? Or does it not really make any difference in nutrition since in the end it’s getting cooked either way?
To be honest, I don’t really know. I’ve never differentiated between the two, but I know many people are very particular about it. I usually just buy what I can afford. Sorry, wish I could help more with that.
I made this for Thanksgiving with your Clean Pie crust recipe & it was a hit. I actually have one in the freezer too. Love it!!
I just wanted to thank you for this recipe. I was put in charge of the pumpkin pie for my family thanksgiving, and it was nice to be able to clean it up. I actually officially started my clean eating lifestyle the Monday after Thanksgiving, but the pie was a nice sweet intro. I’m on day 5, and so far so good. My crust turned out a little think and hard, but I’m pretty sure that was my lack of skill :). The pie tasted great!
Yes, prepared pumpkin is just as you described. Cooked and pureed. I wouldn’t prepare this any further than a day or two in advance, at the MOST. If you can cook it the day before, that’s about perfect.
Just made this this week!! Light and fluffy and relish!! My 3.5 year old was in heaven as was his daddy!
Hey, would acacia honey work? Is it clean?
Also, I wanted to ask how you cool it. Does it need to just be left out on the counter till room temp? Or should I stick it in the fridge?
🙂
Cecilia – Let it cool for a bit on the counter just after pulling it out of the over. Then, store it in the fridge. Best to cover it when it’s cool enough to do so. Any honey should work here, although I’m not sure what acacia honey is.
Hi Tiffany. I have clean recipes blog and just made a pumpkin pie, using your filling recipe. OMG, so so so so so good!!! Me and my husband were fighting for the last piece. Great recipe and nice to meet you!
Olena – Thanks! Glad you enjoyed it! 🙂 Nice meeting you as well.
I may have missed this in the information you provided, but will I need to bake my crust before adding the filling? I’ve prepared an oat-flour crust….
Jamie – I never do. But I use my own recipe from my blog here for crust. So if you are using a different recipe, I would follow those directions.
Hi Tiffany. If I wanted to make my own “prepared pumpkin”, how do you think I would go about this? To me, anything out of a can isn’t “clean eating” when those cans are lined with all sorts of chemical-laden liners. Do you think you would just take a pumpkin, clean it, cut it up, toss it with some organic virgin olive oil, bake until soft, and then puree? Thanks for all the awesome recipes!
Amy – I’ll do a post on it soon, but it’s a pretty simple process. Cut it in half, clean it out and bake in the oven in a large dish with about 1/2 inch of water in the bottom of the dish. Bake for about 1 hour or until soft. Cool it, scoop it out and put it through the blender to get it smooth like it is out of a can.
This pie is amazing! I make it with coconut milk instead and it makes it really creamy.
Chelsea – Good to know! Thanks!
Hello, I just wanted to clarify what you meant by ‘prepared pumpkin’ I recently bought a whole bunch of pumpkin pie pumpkins and made puree with and froze until ready to use. Would I be able to thaw out the puree and use that for the 2 cups of pumpkin?
Brittany – Yes, that is prepared pumpkin. Enjoy!
Hi! I’m attempting my first pumpkin pie (or any pie, for that matter), using this recipe and I’m excited to see how it comes out! I’m preparing the pumpkin pie filling and I notice it to be quite wet as I combine and mix the ingredients.. hardly any density at all. Is that right? I’m pretty certain I measured all the ingredients correctly.
Diana – No, it should be slightly thick. But it is pourable.
So, I should’ve asked this prior to this moment. But. Should I be immediately filling the pie crust/baking the pie right after having made the crust?? As in, within the same thirty minutes???
I can only imagine how stupid this question sounds to you!! I am definitely new to making these kinds of things.
Speaking of which, LOVE your blog. Honestly our whole thanksgiving this year is coming from it. 🙂
Bethany – No stupid questions here. I had to learn to cook too. Yes, you can fill it immediately and bake it immediately. No waiting required. Have a great holiday!
HI! I was searching through the recipes for the pumpkin custard that I could have sworn I had made from a recipe on here last year. I can’t find it now! Do you think it would hold up to make this recipe crust less? Thanks for your time!
Jennifer – No, I don’t have anything for pumpkin custard. Not yet anyway. Sorry!
I made this for my extended family yesterday. I didn’t tell them it was a clean recipe and no one knew. I took the 2nd pie to a friend’s for her son. They finished the pie while I was there. This is a great recipe and very easy.
Ashley – Thanks! Glad everyone enjoyed it! 🙂
so excited to make this! just curious, what is the difference between low fat and full fat milk? why is low fat not clean? thanks!
MommaB – Low fat milk is processed to remove the fat. While all milk these days is processed to some extent, clean eaters avoid it as much as possible. The only truly clean milk would be raw milk, but that’s hard to get, expensive and often even illegal in some states. It can also be unsafe for some people to drink if they have compromised immune systems. So full fat milk is typically the best option. At least from what my research tells me.
Hi, I’d like to make this for thanksgiving this year and I was wondering how the use of unsweetened almond milk would affect the mixture. Can the almond milk be used for the pie crust as well?? Thanks for letting me know.
Brittany – It should work fine. But to be safe, it’s probably best to do a test run before Thanksgiving.
Would it be possible to substitute the honey with a bakeable stevia blend for the pumpkin filling?
Brittany – Possibly, but the recipe is formulated for some liquid sweetener. So you may have to add a tiny bit more milk to balance that out.