How to Make a Pumpkin Pie From Scratch {W/ Real Pumpkin}

This is pumpkin pie the way our grandmothers used to make it! None of that canned purée stuff here; just fresh pumpkin and a traditional touch. Enjoy!

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How to Make a Pumpkin Pie From Scratch {W/ Real Pumpkin} Recipe
16 Steps
Ingredients
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1
Get your pumpkin ready. Doesn't matter if it had a face for Halloween or not, we're about to chop this guy up.

Get your pumpkin ready. Doesn't matter if it had a face for Halloween or not, we're about to chop this guy up.

2
You'll want to clean out the inside of the pumpkin and lay it out on baking sheets.  {Got a bunch of pumpkin guts leftover? Go check out my SnapGuide on roasting pumpkin seeds for a tasty snack!}

You'll want to clean out the inside of the pumpkin and lay it out on baking sheets. {Got a bunch of pumpkin guts leftover? Go check out my SnapGuide on roasting pumpkin seeds for a tasty snack!}

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3

Bake pumpkin pieces for about 90 minutes at 350 F. When they are ready, you'll be able to poke a fork all the way through with little resistance. After this step, bump your oven up to 425 F.

4
These pieces are done. I flipped over a couple pieces so you can see what the finished product should look like. Also, notice the fork marks. I test every piece before I pull them out.

These pieces are done. I flipped over a couple pieces so you can see what the finished product should look like. Also, notice the fork marks. I test every piece before I pull them out.

5
Cut off and discard the pumpkin's skin and chop the meat up into manageable pieces. Using your favorite food processor, purée the pumpkin meat. *its ok to wait until the pumpkin has cooled to do this.

Cut off and discard the pumpkin's skin and chop the meat up into manageable pieces. Using your favorite food processor, purée the pumpkin meat. *its ok to wait until the pumpkin has cooled to do this.

6
Here's what your purée should look like. I ended up with way more than this, but the rest will store nicely sealed up in the fridge.

Here's what your purée should look like. I ended up with way more than this, but the rest will store nicely sealed up in the fridge.

7
Get that pie pan and crust ready. I used a homemade pie crust, but that's a SnapGuide for another day. Use whatever crust you like.

Get that pie pan and crust ready. I used a homemade pie crust, but that's a SnapGuide for another day. Use whatever crust you like.

8
Go ahead and get everything else together. I went ahead and mixed my sugars, salt, and spices together to save on dishes. {FYI - egg wash is just an egg and a little water, whisked together.}

Go ahead and get everything else together. I went ahead and mixed my sugars, salt, and spices together to save on dishes. {FYI - egg wash is just an egg and a little water, whisked together.}

9
To your dry mix, add two eggs and the yolk of the third. Discard the remaining egg white {or just add it to your egg wash}. Stir well.

To your dry mix, add two eggs and the yolk of the third. Discard the remaining egg white {or just add it to your egg wash}. Stir well.

10
Then add your pumpkin purée. Stir well.

Then add your pumpkin purée. Stir well.

11
Finally, add your evaporated milk. Stir well. Now you're ready to pour the pie filling into your pan. Be careful though. This stuff is good and I don't want to see it spilled all over your counter-top

Finally, add your evaporated milk. Stir well. Now you're ready to pour the pie filling into your pan. Be careful though. This stuff is good and I don't want to see it spilled all over your counter-top

12
Here it is in all it's glory. Almost time to bake, but first...

Here it is in all it's glory. Almost time to bake, but first...

13
You need to spread your egg wash on the crust to help get that nice, golden crust. This step is optional, but my wife wouldn't let me cook this pie without doing it.

You need to spread your egg wash on the crust to help get that nice, golden crust. This step is optional, but my wife wouldn't let me cook this pie without doing it.

14
Cook your pie at 425 F for 15 minutes. Then...

Cook your pie at 425 F for 15 minutes. Then...

15
Lower heat to 350 F for another 45 minutes. If you're cooking more than one pie at a time, you'll probably need to cook for a longer time.

Lower heat to 350 F for another 45 minutes. If you're cooking more than one pie at a time, you'll probably need to cook for a longer time.

16
And there you go SnapGuiders. Grab your whipped cream and a fork, it's time for pie!  {When the pie is done, you should be able to insert a butter knife and pull it out clean, thus the mark on mine}

And there you go SnapGuiders. Grab your whipped cream and a fork, it's time for pie! {When the pie is done, you should be able to insert a butter knife and pull it out clean, thus the mark on mine}

Ingredients

2 Cups Pumpkin Purée 
12 Ounces Evaporated Milk 
½ Cups Brown Sugar 
Cups White Sugar 
3 Eggs 
½ Teaspoons Salt 
2 Teaspoons Ground Cinnamon 
1 Teaspoon Ground Ginger 
¼ Teaspoons Ground Nutmeg 
¼ Teaspoons Ground Cloves 
¼ Teaspoons Ground Cardamom 
1 Pie Crust {in a deep dish pie pan} 
Egg Wash 
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