How to Make Personal Pumpkin Pies From Scratch :)

by Linda O.

I grew the pumpkin that I used in this guide, and 20 more too! They are sugar pie pumpkins :)


  • 1 Sugar pie pumpkin
  • 2 ½ Sticks of Butter, or 20 tbsp
  • ½ Cups Granulated sugar
  • ⅓ Cups Brown sugar, light
  • 2 Eggs
  • 1 Tablespoon Cinnamon
  • ½ Teaspoons Ginger
  • ¼ Teaspoons Cloves
  • ¼ Teaspoons Nutmeg
  • 1 Package of Pie crust mix, or pie crusts ready made
  • 1 Can of evaporated milk
  • Instructions

    Step 1

    This was my garden in May. We planted the pumpkin seeds at that point.

    Step 2

    This is a seed that sprouted into a pumpkin plant ;)

    Step 3

    Here's one of the itty bitty pumpkins growing :)

    Step 4

    Another month or two went by and look at the pumpkin growth!

    Step 5

    The plants went bonkers!

    Step 6

    Here's the one that I chose for this guide. It was one of 20 or so that we picked from the garden at the end of September.

    Step 7

    Preheat oven to 325F.

    Step 8

    First you'll need to cut of the top of the pumpkin.

    Step 9

    Look at those seeds! Time to get those out and ready for toasting :)

    Step 10

    Get a spoon and dig 'em out!

    Step 11

    Then you can cut the stem off of the top so you can toast that piece too :)

    Step 12

    Line a cookie sheet with foil and spray it with non stick cooking spray.

    Step 13

    Lay your pumpkin top down.

    Step 14

    Finish digging for all those pumpkin seed gems....

    Step 15

    A close up view...

    Step 16

    These are all the seeds that I got.

    Step 17

    Now cut the bottom in half and then quarters..

    Step 18


    Step 19

    And now quarters..

    Step 20

    Time to get the guts off...

    Step 21

    Use a knife and scrape/cut all the guts off..

    Step 22

    All cleaned and ready to roast!

    Step 23

    Now it's time to put your pumpkin pieces into the preheated oven. Set the timer for 90 minutes and while you're waiting, you can make a crust dough.

    Step 24

    I am making this gluten free pie crust dough. We'll see if it turns out good or not. Fingers and toes crossed :)

    Step 25

    First dump the mix into a bowl.

    Step 26

    You'll need 20 tbsp of butter cubed, so use this much and cube it.

    Step 27

    See? I cubed it and it's ready to add to the mix.

    Step 28

    Adding butter...

    Step 29

    Now the butter must be cut in, so use a pastry cutter or whatever you want to cut in the butter.

    Step 30

    Should look like this...

    Step 31

    Get some really really cold water ready...

    Step 32

    And add in by tablespoon until you can bind the mix together to make a dough ball.

    Step 33

    I had to add a lot of water, but do it slowly to achieve a dough ball that isn't too wet but able to stick together.

    Step 34

    This is my dough ball.

    Step 35

    I put it into the refrigerator for I hour to firm up a little.

    Step 36

    Here are the ingredients for the pie minus the dough and pumpkin, that is roasting at that moment.

    Step 37

    The pumpkin finished roasting so now it needs the skin off.

    Step 38

    All the pieces are skinned now..

    Step 39

    Please compost your scraps. It's good for the environment ;)

    Step 40

    Time to roll out your dough, so get it out from the refrigerator now.

    Step 41

    Now it is time to get the crusts cut for the individual pies. Use a glass and cut circles out of the dough.

    Step 42

    Like so...

    Step 43

    Cut squares of parchment..

    Step 44

    Layer one over the other..

    Step 45

    And squish it down into one of the sections of a cupcake pan.

    Step 46

    Now it's time for the circle of dough.

    Step 47

    Take your circle of dough and lay it over the parchment...

    Step 48

    Use your fingers to fit that dough into the parchment area making it even all around.

    Step 49

    These are all done.

    Step 50

    Time to cut your pumpkin and get it into your mixer.

    Step 51

    Mix it up..

    Step 52

    Add your spices in, your cinnamon, ginger, cloves, and nutmeg, and some salt.

    Step 53

    Mix up your eggs and dump them in also.

    Step 54

    There they go!

    Step 55

    Mix it up..

    Step 56

    Time to add in the evaporated milk.

    Step 57

    Mix yet again...

    Step 58

    Put your pie shells into a 425F oven for 5 minutes to get the bottom a little crisp.

    Step 59

    Fill your shells with the pumpkin mixture and cook at 425F for 15 minutes. Then reduce temperature to 350F and cook for another 15 minutes.

    Step 60

    I used the rest of the pumpkin mixture to make another pie.

    Step 61

    When the center is done, a toothpick inserted in the middle will come out clean. These were done!

    Step 62

    My pie took 35 minutes at 350F after the initial 15 minutes at 425F.

    Step 63

    Here's what my personal pumpkin pies looked like up close.

    Step 64

    Ahhhh, the finished product!!!! Yum :)

    Step 65

    You can also toast the pumpkin seeds which I did and they were delicious!