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 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.
Notes
Nutrition
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.
Hi! I just did a trial run before Thanksgiving and it was great! I replaced the honey with 1/2 cup of bakeable stevia. I decided not to alter the amount of milk I used (the new cashew milk that is out… it’s fantastic! ) and I’m glad I did that add more mill… this is the lightest pumpkin pie I’ve ever had…most pumpkin pies are more dense. At first I wasnt sure it was done. But it definitely was.. the husband approved too, so that’s always good! Thanks for the recipe! Happy Thanksgiving! !
Brittany – My pleasure! I’m happy it all worked out! Happy Thanksgiving to you and yours. 😀
Hi you mentioned the serving makes two pies, so would I use half of all the ingredients (2 egg whites instead of four) for making one pie?
Ann – Yep!
I made a couple of pies for Thanksgiving today, and your recipe was my first attempt at pumpkin pie 🙂 I don’t know how but my crust ended up a tad dry and was cracking and tough to roll out. Do you have any suggestions by chance for this pie newbie? Not sure what I did wrong! I have to say, I absolutely LOVE your recipes. This site is my go-to for clean eating and I share it every chance I get 🙂 Thank you!
Laura – Thanks so much! First of all, it IS a tough dough. That being said, if it’s cracking, it doesn’t have enough liquid in it. It’s possible the flours we used were different in some way. Yours may have soaked up a bit more liquid. It’s one of those finer things you have to get used to adjusting. Whole grain flours can be a bit “thirsty” in my experience. Adding a bit more oil and milk (in equal amounts) and then really working the dough should help. Did it bake up okay?
Made this last night for today’s dinner. I tasted the smaller one that I made and OH MY GOODNESS, how delicious! It was a last minute thought, so I didn’t have *everything* that I needed, so I improvised. I only had about 1-1/2 cups of pumpkin, so I mashed up a banana and added that. Then for the crust I made a simple organic gram cracker crust. So so good!
Chila – Sounds wonderful! I’m glad it worked out! 😀
I will try a bit more liquid next time, thank you – I will definitely be making another one for Christmas! These were a big hit with my family, and I absolutely loved the flavor and consistency. I’m glad I made two so we could bring some home! And the leftovers go great with coffee the next morning 😉
Laura – Fantastic! I’m so happy everyone liked it! 😀 Happy holidays!
Egg whites separated and cooked as white blobs on top of pie. Turned out pretty unsightly but still tasted pretty good. What do you think I did wrong?
Ashlee – My guess would be that the eggs were either very cold to start with, or the batter wasn’t mixed enough. I’m sorry that happened but glad it was still edible!
Can you substitute pumpkin pie spice for the ginger and cloves?
Danielle – Sure!
I made half the recipe yesterday – because of the note above the recipe that says it makes TWO full-size pies! This is also verified in the earlier comments. HOWEVER, it was less than 1cm tall in a 9″ glass pie pan without crust. On the bright side, using stevia instead of honey, and using unsweetened cashew milk, I think half the recipe was approximately 150 calories!!! And the taste and texture was great. I plan to make this again, using the full recipe for ONE PIE! Although, I believe it will STILL be too small for my 9″pie pan!! I will definitely open TWO cans to get a full 2 cups pumpkin (the ones I buy contain 1 2/3 cup pumpkin). On the bright side, it will be a good, enjoyable, and low calorie pie that I can eat while on a diet! 🙂
Shawna – How odd! I’ve made this a lot over the years and it fills 2 pies every time! Not sure what happened there, but I’m glad you were still able to enjoy it!
Tiffany- Thank you for the quick response! I went ahead and made the full recipe yesterday am. Yummy!! I used 3/4 cup granulated Stevia instead of the honey – which reduces the calories to 44 per slice (using cashew milk and no crust)! Truly AMAZING!!!
The filling then filled my 9″ pie pan to where it would be (or few mm higher) if I made the same homemade crust as I have for 20 years, and the Libby’s pie filling recipe that I always used (before switching to healthy clean eating – less than one year ago). BUT, if I had used foil pans (to use for gifts or potluck), it would have made two pies (esp w/crusts). I think it’s merely a difference of expectations and experiences. I actually compared recipes and pans to see how many cups in each. And I see your picture above is of a thin pie. Last, I think my Stevia may dissolve without adding bulk – whereas honey would add bulk. Just thought people should be aware. Regardless, best low cal, and clean recipe I have found by far!!! I will continue making it!
Shawna – Great! Ya, in the photo above, I used a pie pan that was too big. So it turned out a little flat. I’ll be taking a new photo this year to better represent the recipe. Glad it all worked out!
Pumpkin pie isn’t really “a thing “here in the UK but I made this for my husband last year and we loved it. He turned to me the other day and said “are you going to make that exact pie again this year ?”
So it is now in my oven! Thanks for a fab recipe
Carrie – Haha!! That’s so awesome!! It makes me so happy to hear stories like that. So glad you both enjoyed it! 😀