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Pumpkin Pie from Scratch

This is our go-to recipe for making pumpkin pies from actual pumpkins. You will need a small pumpkin, about 8 to 10 inches in diameter. Sugar Pie pumpkins are great for this. Two pie crusts, rolled out and in the pie tins (we usually cheat and use frozen).
Prep Time1 hour
Active Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: American

Materials

  • 2 cups fresh pumpkin
  • 2 eggs
  • 1 1/2 cup evaporated milk or cream
  • 3/4 cup brown sugar
  • 1 tbsp pumpkin pie spice or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp ground cloves
  • 2 8-inch frozen pie crust or 1-9" deep dish pie crust

Instructions

  • Cut pumpkin in half
  • Scoop out seeds
  • Place in pan cut side down
  • Bake for one hour or until soft when poked with a fork.
  • Put all remaining ingredients into a bowl and blend with an immersion blender, or put into a blender or food processor and blend to desired texture.
  • Add pumpkin and blend again
  • Pour into two frozen 8" pie crusts or one deep dish 9" crust
  • Bake at 350 for one hour. Let cool before slicing.