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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!
4.20 from 25 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 16 servings
Calories: 374kcal
Author: Carolyn Thomas
Cost: Varies

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

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.
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 again in plastic and again in tin foil. Freeze for one to three months.

Nutrition

Serving: 1slice | 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
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