If you know someone who says they don’t like pumpkin pie, then they probably never tried it made with homemade pumpkin pureé. Whether you want to win over a pumpkin pie critic or further impress a pumpkin pie fan, this homemade pumpkin pie recipe is just for you.
From the flaky crust to the perfectly spiced filling, it’s a crowd-pleaser that will become your new holiday pie recipe alongside this pecan pie without corn syrup and traditional apple pie recipe. Here on our homestead, we don’t limit pumpkin pie to our Thanksgiving Traditions, though. Any time of year, we skip the crust and bake the filling for a warm and satisfying breakfast!
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Quick Look at This Recipe
- ✅ Recipe Name: Homemade Pumpkin Pie Recipe - From Scratch
- ✅ Ready In: 1 Hour
- ✅ Yield: 16 Servings
- ✅ Calories: 374
- ✅ Tools: Mixing bowl, immersion blender, and pie plates
- ✅ Freezer Friendly: Yes, wrap the baked and cooled pie in plastic wrap, and again in tin foil. Freeze for one to three months.
- ✅ Why You'll Love It: You'll never buy a pumpkin pie from the store again. This completely from-scratch recipe is pumpkin pie like you have never experience before.
- ✅ Tip: We make all-butter pie crusts and then freeze them until we need them. They defrost beautifully. Alternatively, you can make a double batch and store it in the refrigerator, wrapped in plastic wrap, then put it in a zip-top bag for up to a few weeks.
What Makes This Recipe Unique?
- Filling - The most critical ingredient for the best homemade pumpkin pie recipe is using homemade pumpkin pureé. This simple step makes all the difference in any pumpkin recipe, including this gluten-free pumpkin bread, muffins, Instant Pot oatmeal, pumpkin spice lattés, pumpkin fruit leather and even homemade baby food!
- Crust - While you can save time using store-bought pie crust, this recipe really shines using this all-butter pie crust recipe.
- Optional Toppings - This recipe is so delicious, it really doesn’t need a topping. However, a dollop of whipped cream, a scoop of this homemade ice cream recipe for the ice cream maker, or a drizzle of caramel sauce can be a nice touch.
⭐ Featured Reader Review
@joanbaggs1915 says, “I made your pumpkin pie Recipe for Thanksgiving and am making it from now on! It was wonderful!!!”
Key Ingredients
For a full list of ingredients and measurements, check out the recipe card below.
- Pumpkin Puree – For this recipe, you’ll need 6 cups of homemade pumpkin pureé or home-canned pumpkin. Note: Do NOT use pumpkin pie filling for this recipe.
- Eggs – We love using farm-fresh eggs, but water-glassed eggs would work, too!
- Brown Sugar – We love the added flavor of molasses that brown sugar brings. If you don’t have any brown sugar, regular granulated sugar, or maple syrup are great substitutes.
Ingredient Variations and Substitutions
- Milk – You can alternatively use cream, heavy cream or even half and half. This recipe is a great way to use up excess milk!
- Pumpkin Pie Spice – If you don’t have any pumpkin pie spice, you can make your own. Simply mix together 3 Tablespoons ground cinnamon, two teaspoons ground ginger, 1 ½ teaspoons ground nutmeg, one teaspoon ground cloves, one teaspoon ground allspice and a pinch of black pepper (optional).
- Vanilla – Not everyone likes to add vanilla to their pumpkin pie, but we love the additional flavor from our homemade vanilla extract recipe. Feel free to add or omit it.
- Homemade Pie Crust – This recipe makes three standard-sized pies or two deep-dish pies. Or, skip the crust and make a pumpkin pie casserole in a 9×13 pan.
How to Make Homemade Pumpkin Pie
Step 1: If you haven’t already prepared your pumpkin pureé, remove the stems from three cured pie pumpkins. Pierce the skin with a knife, place on a lined baking sheet, and bake in a preheated 350°F oven for 20 minutes or until easily pierced with a fork.
Step 2: Remove the pumpkins, allow to cool, separate the flesh from the skin and seeds, and pureé smooth with an immersion blender.
Step 3: Get three pie pans and roll out your pie dough. Lay the dough in the pans and crimp the edges, or make any fancy designs you’d like. Place the pie crusts in the refrigerator until ready, and preheat the oven to 350°F.
Step 4: Place your homemade pumpkin puree in a bowl and add the eggs, pumpkin pie spice, salt, vanilla, milk, and brown sugar.
Step 5: Use an immersion blender to blend until silky and smooth. Alternatively, mix all your ingredients in a blender or food processor.
Step 6: Pull your pie crusts from the refrigerator and pour the prepared custard equally between 3 standard-sized eight or 9-inch pie crusts, two deep-dish pie crusts or pour into a greased 9×13-inch pan for a breakfast pumpkin custard.
Step 7: Bake at 350°F for approximately 45-55 minutes (depending on pie size). The pie is finished baking when the custard is completely set, but still just a tad jiggly in the center (not watery or runny).
Step 8: Let the pies cool on a wire rack for 20 minutes or so (until they’re just above room temperature). This allows the pies to set completely. Serve with a generous dollop of homemade vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Storage Instructions
Leftover pumpkin pie can be stored in the refrigerator, covered in plastic wrap or in an airtight container, for up to three days.
For long-term storage, wrap the baked and cooled pie in plastic wrap and again in tin foil. Freeze for one to three months.
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Homemade Pumpkin Pie Recipe
Equipment
- Rolling Pin
- Pie Plates Use three standard or two deep-dish pie plates. Or use a 9x13 baking dish to bake a crustless custard.
- Mixing Bowl
- Immersion Blender or use a food processor or blender.
Ingredients
- 6 cups pumpkin puree
- 12 whole eggs
- 2 cups whole milk cream or heavy whipping cream
- 2 cups brown sugar
- 2 Tablespoon pumpkin pie spice mix
- 1 teaspoon salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
- 1 teaspoon vanilla extract
- 2 homemade pie crusts
Instructions
- If you haven’t already prepared your pumpkin pureé, remove the stems from three cured pie pumpkins. Pierce the skin with a knife, place on a lined baking sheet, and bake in a preheated 350°F oven for 20 minutes or until easily pierced with a fork.
- Remove the pumpkins, allow to cool, separate the flesh from the skin and seeds, and pureé smooth with an immersion blender.
- Get three pie pans and roll out your pie dough. Lay the dough in the pans and crimp the edges, or make any fancy designs you’d like. Place the pie crusts in the refrigerator until ready, and preheat the oven to 350°F.
- Pull your pie crusts from the refrigerator and pour the prepared custard equally between 3 standard-sized eight or 9-inch pie crusts, two deep-dish pie crusts or pour into a greased 9×13-inch pan for a breakfast pumpkin custard.
- Place your homemade pumpkin puree in a bowl and add the eggs, pumpkin pie spice, salt, vanilla, milk, and brown sugar.
- Use an immersion blender to blend until silky and smooth. Alternatively, mix all your ingredients in a blender or food processor.
- Bake at 350°F for approximately 45-55 minutes (depending on pie size). The pie is finished baking when the custard is completely set, but still just a tad jiggly in the center (not watery or runny).
- Let the pies cool on a wire rack for 20 minutes or so (until they’re just above room temperature). This allows the pies to set completely. Serve with a generous dollop of homemade vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Notes
- When making this for a breakfast custard, we decrease the sugar to about 1 cup.
- Be sure to taste your pie pumpkin before adding ingredients to know how sweet it is, this will let you know about how much sugar you should add.
- Many times homegrown and properly cured pie pumpkins and other sweet squash will be so sweet that you can decrease the sugar even more.
- You can sub maple syrup for the brown sugar and it’s very delicious. Start off with about 1 cup of maple syrup and adjust for desired sweetness.
