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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!
5 from 3 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


  • 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
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