Flavorful Classic Pumpkin Pie from Scratch Homemade Recipe

Flavorful Pumpkin Pie from Scratch Recipe

Since I had so many wonderful pumpkins from my garden this year I decided to make my pumpkin pie recipe from scratch (except for the crust because I ran out of time!). I absolutely adore the recipe from Carpe Season so decided to try my own version of that recipe.

I typically make about 7-8 pies at a time so you can just adjust your recipe as needed depending on how many pies you are going to make. If you’re like me and you make a large amount of pies every year to freeze I highly recommend purchasing pie pans in bulk as it will save you a TON of money in the long run. These pies freeze PERFECTLY too!

See how to bake oven roast pumpkin seeds here!

Although I made a huge amount of pumpkin pies I am actually only going to give you the recipe for 1 pie since that’s what normal people make. Making pies (and freezing them for later) is a great way to offer gifts throughout the year to friends, family, and co-workers!

It REALLY comes in handy around the holidays when you could use a little less time in the kitchen!

pumpkins

Fresh Pumpkin Pie Ingredients Needed:

  • 1 pie pumpkin

  • 1 tsp. granulated sugar (or powdered sugar)

  • 3 small-medium eggs, beaten

  • 1/2 Tbsp. nutmeg (I add 1 Tbsp. but it’s a very strong nutmeg taste)

  • 1 tsp. cinnamon, ground

  • 1 cup brown sugar, packed

  • 1/4 tsp. ground ginger

  • 1/8 tsp. salt

  • evaporated milk (1/4 c. & 1/8 c.)

  • pie crust (pre-made or fresh)

  • Pie tin


Directions:

1.First I start by cutting my pumpkin in half horizontally, scooping out all of the seeds and stringy material (save the seeds to bake for later!) and then place each half flesh side down onto a baking pan lined with nonstick aluminum foil.

2. I actually rubbed a little bit of sunflower oil around the edges of the pumpkin so that it would be less likely to still to the baking pan. Bake at 325* for 1 hour, flesh of pumpkin will be soft and tender. The pumpkin will literally fall apart as you are removing it from the pan so be careful not to burn yourself!

3. Scoop out the fleshy part of the pumpkin and puree it. (I used my food processor but you can use a mixer if you need.)

4. In a large mixing bowl add 2 cups of your pumpkin puree, brown sugar, salt, nutmeg, cinnamon, ginger and eggs and mix well. Beat in milk. Don’t worry – your filling will look  incredibly runny (almost like water) – once it cooks and cools it will set!

5. Bake your pie at 325* for 60 minutes. Then cool and serve or freeze! Don’t forget to sprinkle your granulated sugar and cinnamon all over the top of the pie before serving!

Delicious From Scratch Freezer Pumpkin Pie

If I’m making freezer pies and I’m short on time/energy I always purchase pre-made pie crusts in aluminum tins so that I can give away my pies as a gift without needing to get the dishes back. Although it’s MUCH  cheaper (and tastier) to make your own dough and purchase pie tins in bulk. Otherwise these simple glass Pyrex pie dishes will work great.

If I’m warming my pie up straight from the freezer I slip this pie shield over the edges so the crust doesn’t burn, pop it in the oven at 250* for about 40 minutes or so, then carefully place the pie into our Pyrex portable pie carrier before we head out the door!

How to Make Pumpkin Puree:

Classic Pumpkin Pie from Scratch Recipe

This classic pumpkin pie recipe is made from scratch (fresh pumpkins!) although you can alter what you need from canned pumpkin. It packs a powerful and tasty flavor so cut down the nutmeg if you want a more bland taste!

Course Dessert
Cuisine American
Keyword pumpkin pie
Prep Time 30 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 30 minutes
Servings 8 people
Calories 228 kcal
Author Crystal @ Surviving a Teacher's Salary

Ingredients

  • 1 pie pumpkin
  • 1 tsp. granulated sugar or powdered sugar
  • 3 small-medium eggs beaten
  • 1/2 Tbsp. nutmeg I add 1 Tbsp. but it's a very strong nutmeg taste
  • 1 tsp. cinnamon ground
  • 1 cup brown sugar packed
  • 1/4 tsp. ground ginger
  • 1/8 tsp. salt
  • evaporated milk 1/4 c. & 1/8 c.
  • pie crust pre-made or fresh
  • Pie tin

Instructions

Fresh Pie Pumpkin Puree Prep:

  1. 1. Cut your pie pumpkin in half horizontally, scooping out all of the seeds and stringy material (save the seeds to bake for later!) 

  2. 2. Place each half flesh side down onto a baking pan lined with nonstick aluminum foil. I actually rubbed a little bit of sunflower oil around the edges of the pumpkin so that it would be less likely to still to the baking pan. 

  3. 3. Bake at 325* for 1 hour, flesh of pumpkin will be soft and tender. The pumpkin will literally fall apart as you are removing it from the pan so be careful not to burn yourself! 

  4. 4. Scoop out the fleshy part of the pumpkin and puree it. (I used my food processor but you can use a mixer if you need.)

Pumpkin Pie Directions:

  1. 1. In a large mixing bowl add 2 cups of your pumpkin puree, brown sugar, salt, nutmeg, cinnamon, ginger and eggs and mix well. 

  2. 2. Beat in milk. Don't worry - your filling will look incredibly runny (almost like water) - once it cooks and cools it will set! 

  3. 3. Bake your pie at 325* for 60 minutes. Then cool and serve or freeze! Don't forget to sprinkle your granulated sugar and cinnamon all over the top of the pie before serving!

Recipe Notes

TIP: If I'm making freezer pies and I'm short on time/energy I always purchase pre-made pie crusts in aluminum tins so that I can give away my pies as a gift without needing to get the dishes back. Although it's MUCH  cheaper (and tastier) to make your own dough and purchase pie tins in bulk.

Otherwise these simple glass Pyrex pie dishes will work great. If I'm warming my pie up straight from the freezer I slip this pie shield over the edges so the crust doesn't burn, pop it in the oven at 250* for about 40 minutes or so, then carefully place the pie into our Pyrex portable pie carrier before we head out the door!

Other Holiday & Thanksgiving Recipes & Ideas:

Paleo AIP Coffee in white mug with chicory dandelion root turkey leftovers list

 

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11 Comments

  1. This recipe looks delicious! Did you buy pre-baked pie shells or only pre-made ones?

    1. I’ve actually done both depending on time! When I made this post I did half and half. 🙂 This year I’m doing the same recipe but bought pre-baked shells since I’m almost 9 months pregnant and don’t have the energy to make it all from scratch! It’s AMAZING! I already have people asking me to make more pies this year!!

  2. Alicia Ellis says:

    How much Total of evaporated milk is used?

  3. I am confused about the evaporated milk…1/4 & 1/8?? How do you know how much to add?

  4. One tablespoon of nutmeg is way too much for one pie. Is there a chance some of the measurements got mixed up?

    1. You can certainly put less nutmeg if you wish! But that’s how we make it and people beg us for the recipe! Maybe try cutting it in half or a quarter if you don’t like nutmeg!

    2. I made the pie with the amount of nutmeg it said on the recipe 1 Tbsp. Was way too much for my taste. Left a bad aftertaste. I would reduce it to a teaspoon or less the next time I make it. Texture and consistency were perfect though.

  5. I am so sorry to say but this recipe was terrible!Way to much nutmeg i knew it when i put it in there.To top it off it was not sweet at all so it was like pepper pumpkin.Im so sorry to whom ever posted this recipe it did have perfect texture but needs sugar less nutmeg i usually do even spice half tps of nutmeg ,clove,ginger but 2 tsp of inn.but awesome job on texture just lacks taste!!!

    1. Oh what a bummer that your pie didn’t turn out! We like ours flavorful and have people begging for these pies every year! Hopefully you can find a good alternative with less nutmeg!

  6. Ok. I really should have read the recipe before starting. My family is here watching me put in brown sugar instead of white, and a whole T of nutmeg, but they really raised their eyebrows when I attempted two small doses of evaporated milk… Seriously? Is it really just 1/2 a cup of E Milk? Or is that a typo?

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