How to Make Delicious Pumpkin Pie From Scratch

This is so easy and using fresh pumpkin makes it so much tastier.

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Not all pumpkins are created equal. Those usually used for jack-o'-lanterns are not as tasty. Try to find one of the cooking varieties.

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Ouch! Cut open your pumpkin.

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Scrape out the seeds and stringy pulp. Save the seeds for roasting – see my other guide on how to roast pumpkin seeds.

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Cover a cookie sheet with foil and give it a light spray of cooking oil.

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Cut up the pieces of pumpkin and lay them with the skin side down on the cookie sheet

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Cover with foil and put them into a 325°F oven for about 90 minutes.

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The pumpkin is done when a fork slides into the flesh easily.

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Remove the flash from the rind. It should come off quite easily with a spoon.

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Now our pumpkin is ready for all the other ingredients. Note: you can also use 2 cups of canned pumpkin if fresh pumpkin is not available or you want to cut some of the time out of making this recipe.

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Put the pulp in a food processor or blender.

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Add the white sugar and brown sugar.

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Add the spices – cinnamon, ginger, nutmeg, salt, and ground cloves or allspice.

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Beat the eggs and add those to the mixture.

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Blend it all together in until it's really well mixed.

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This should be your consistency.

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Whoops! I forget to add the evaporated milk while it was in the food processor. So I'm doing it now in this bowl.

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Now we prepare our pie crust. I'm using frozen pie crust but you can also use homemade.

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Brush some egg yolk on the pie crust and stick it in the oven for just a few minutes until it's warm. This will keep the crust from getting soggy later.

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Now pour the pumpkin mixture into each of your pie crusts.

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Put them in an oven that's been preheated at 425°F. After 15 minutes, reduce the heat to 350°F and cook for approximately 35-45 minutes, until the center of the pie is firm.

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While the pie is cooking I'm making some decorations with some of the left-over pie crust pastry. I roll out the dough and using a pumpkin shaped cookie cutter, cut out a couple pumpkins.

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I also make some leaves.

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Put those on parchment paper and brush with egg yolk. Those can go into the oven for about 15 minutes until golden brown.

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The pies are done so out of the oven they come.

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Gently lay your decorations on top of the cooled pie.

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Top with whipped cream if you desire. Or eat just as it is. I hope you enjoy this delicious dessert!


2 Eggs
2 Cups Pumpkin (cooked, mashed)
Cups Evaporated milk or light cream
½ Cups Sugar
Cups Packed brown sugar
Teaspoons Ground cinnamon
1 Teaspoon Ground ginger
½ Teaspoons Ground or grated nutmeg
½ Teaspoons Salt
¼ Teaspoons Ground cloves or allspice
Pastry crust for 9" pie
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