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Homemade Pumpkin Pie Recipe – From Scratch

This delicious homemade pumpkin pie recipe is made completely from scratch. Once you taste how good it is, you’ll never go back to store-bought pumpkin puree and evaporated milk again!

The most crucial ingredient to a good homemade pumpkin pie is the pumpkin! Not just any pumpkin, it needs to be a pie pumpkin that’s been properly cured. We love Luxury Pie Pumpkins and have had success growing them for the past few years.

The most important thing about that pie pumpkin is that it has been properly cured. You can’t always guarantee your grocery store pumpkin has been properly cured, so be sure to grab your pumpkin a couple weeks early, then watch this video tutorial for how to properly cure and cook your pie pumpkins for all your fall goodies.

How to Cook Your Pie Pumpkin

Once your pumpkin has been properly cured (you should barely be able to dent the skin with your thumbnail, but not be able to pierce it), you’ll want to cook your pumpkin.

The first step is to remove the stem by banging it on a solid surface until it pops off.

Using a sharp knife, pierce through the pumpkin. It may be helpful to sharpen your knife beforehand.

Place your pumpkin in a pan and bake at 350 degrees until you can easily poke through the skin of the pumpkin with ease. The time will vary based on the size of your pumpkin. Start checking after about 20 minutes.

Once it’s cooked through, remove it from the oven and let it cool. Peel away the skin from the pumpkin, it should come off very easily.

Break open the pumpkin and remove the seeds and any stringy bits.

Take the pumpkin flesh and use an immersion blender to puree it. You could also use a blender, food processor or mash it by hand, but you want to make sure you get it extremely smooth.

How to Make Pumpkin Pie – From Scratch

This pumpkin pie recipe is large enough to make three standard 8-inch pies or two big deep-dish pies. When I cook it up, I oftentimes bake it in a 9×13 pan without a crust and serve it up for breakfast.

For this recipe, you’ll need 6 cups of pumpkin puree or home canned pumpkin. Before cooking your pumpkins to make your puree, you’ll want to be sure your pumpkin(s) is big enough to yield 6 cups (it’s always better to get a bigger pumpkin and have extra because there are so many yummy goodies you can make with the leftover puree!)

Place your homemade pumpkin puree in a bowl and add the eggs, pumpkin pie spice, salt, vanilla, milk (or heavy whipping cream), and brown sugar (or maple syrup). Take an immersion blender and blend until silky and smooth.

Pour custard equally between 3 standard-sized 8 or 9-inch pie crusts, 2 deep-dish pie crusts or pour into a greased 9×13-inch pan for the breakfast pumpkin custard mentioned in the video.

Bake at 350 degrees F for approximately 45-55 minutes (depending on pie size). Pie is finished baking when the custard is completely set, but still just a tad jiggly in the very center (not watery or runny).

Remove pie from oven and allow to cool on a wire rack to just above room temperature before serving. Best served with a generous dollop of homemade vanilla whipped cream.

Other Recipes You May Enjoy

A pumpkin pie sitting on a table with fresh pumpkins in the background.

Homemade Pumpkin Pie

This delicious homemade pumpkin pie recipe is made completely from scratch. Once you taste how good it is, you’ll never go back to store-bought pumpkin puree and evaporated milk again!
4.38 from 8 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 16 servings
Calories: 374kcal
Author: Carolyn Thomas


  • 6 cups pumpkin puree
  • 12 whole eggs
  • 2 cups milk, cream or heavy whipping cream
  • 2 cups brown sugar
  • 2 Tbs pumpkin pie spice mix
  • 1 tsp salt
  • 2 homemade pie crusts


  • Add pumpkin, eggs, milk, brown sugar, pumpkin pie spice, vanilla and salt into a large bowl.
  • Blend well with an immersion blender (or pour into a stand mixer, food processor, or mix by hand) until silky and smooth.
  • Pour filling into pie pans that have been prepared with rolled out pie crust dough.
  • Bake at 350°F for 45 – 55 minutes or until custard is set and the very center of the pie is slightly jiggly when lightly shaken.


Recipe Tips:
  • When making this for a breakfast custard we decrease the sugar to about 1 cup.
  • Check out our video on making your own pumpkin pie puree.
  • 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.


Calories: 374kcal | Carbohydrates: 49g | Protein: 3g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 270mg | Potassium: 279mg | Fiber: 3g | Sugar: 30g | Vitamin A: 14740IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 2mg
Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.
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