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pie pumpkins and pumpkin pies homemade

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


  • 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


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!