Instructables

How to Bake a Pumpkin Pie (from Scratch)

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This instructable is a continuation of my How to Bake a Fresh Pumpkin instructable.

Baking pumpkin pies from scratch is somewhat of a tradition in my family, and ever since having had pies made from fresh pumpkin, I can't eat the ones made from canned pumpkin.

You can use this instructable to make a pie from canned pumpkin, but if you're planning on using a fresh one you should follow the instructions in my other instructable.

See the last page for a bonus recipe for homemade whipped cream with flavor booster.
 
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Step 1: The Ingredients

Picture of The Ingredients
Since you'll be baking, you'll probably want to make sure you have all of the ingredients before starting. The only thing that doesn't really count as 'from scratch' is the pie crusts, but that's because when I took the photos I was feeling lazy.

This recipe is based on one out of my mom's ancient Joy of Cooking cook book, but I've added a few things for extra flavor.

You'll need:

*1 pie crust. You can use the store bought kind (either graham cracker or Pillsbury) or make your own.
  • 2 cups cooked, mashed pumpkin
  • 1 1/2 cups evaporated milk
  • 1/4th cup brown sugar
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 2 eggs

Cooking utensils:

  • A pie pan
  • some measuring cups and spoons
  • some regular spoons for stirring
  • a few assorted bowls in various sizes (about 3)
  • a blender (optional, but helps)
SkylerM20 hours ago
So easy, thank for the recipe, I tryed 3 other sites, this one was the easiest, I will always remember this site, thanks who ever posted the recipe
jadekikyo14 days ago

I had printed this recipe out 4 years ago and recently misplaced it so I had to find you in my favorites. Somehow I guess I never left a comment on this. So I'll do so now. Thank you so much for this and the other instructible. I have made this pie from scratch every year for the past 4 years and people look forward to "my pumpkin pie" all year long. Thank you for sharing it with the world. You've made the world a tastier place to live by doing so. :-)

Oh sorry I should note I change 2 things in the recipe. I use honey instead of white sugar and fresh ground ginger instead of powdered.

sshipway10 months ago
425degF == 210degC
It would be helpful for recipies to give metric measurements for non-US people. Especially with measurements in 'sticks' and 'cups' where outside the US we use grams or millilitres.
neoseren111 months ago
Thanks for this great instructable. It was perfect. My father-in-law loved it especially since he doesn't want any spices in his pie.
samthor12 months ago
just made this recipe with pumpkins i grew myself. very satisfying. thanks.
Hikeaddict1 year ago
Thanks so much for this recipe and the How to Bake a Pumpkin one as well! I had never used fresh pumpkin but now I don't think I would ever use a can again! This is absolutely delicious. My husband, who doesn't really like pumpkin pie, may just polish off the whole thing!
jessetb2 years ago
I have to say that this recipe is pretty darn good! My daughter went on her first field trip in Kindergarten to a pumpkin patch and brought home a pumpkin; so I followed your recipe and it turned out great. Heck, I had so much fun I made three pies. Oh, by the way this was my first time baking anything. Thanks!
RetroNeS4 years ago
THANK YOU!!! I did your recipe and this is the best pie I have ever ate. I recommend this to everyone. But be prepared this takes time! Its really true the best things in life take time. Thank You again for posting this.
I used this recipe with this crust (instructibles.com) and it turned out WONDERFULLY. I garnished with Irish whipped cream and shaved chocolate. While the whipped cream was the biggest hit among my friends, the balance of the spices was really perfect. As always, I'd suggest grinding all your spices fresh if you can.
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beadydani4 years ago
 I will probably have mine with custard, I don't cream too high in fat. Besides I prefer custard in my pies - always have!! My family calls me 'custard girl', LOL.
my family LOVES this recipie they even signed me up for the pumpkin pie this year (but i did not know untillthe day before =) !)  but the first time i made it the crust i made was to thick so it ended up being mostly un cooked crust (didnt bother my mom though she stood over it later with a spoon later said it was THE BEST PUMPKIN PIE SHE EVER HAD -the crust=) )           thank you so much for posting this recipie!
ReCreate5 years ago
We made a Pumpkin Pie a while ago, expect we didn't have any crust(or anything to make crust out of), it was more like Pumpkin Pudding XD
soundinnovation (author)  ReCreate4 years ago
Try dipping gingersnaps in it! A friend has a tasty recipe for pumpkin dip and that's what he serves it with! 
gingersnaps? What is that?
soundinnovation (author)  ReCreate4 years ago
Like gingerbread, but in a crunchy cookie form.
Ah I see. :D
deadpieface4 years ago
followed the recipe and it turned out awesome!  Thank you so much!  we used your instructable for fresh pumpkin cooking too which help out too.  i have one question about that though.  i had a big pumpkin, carving size, and cooked it up too.  i have it stored in fridge but was wondering if it would be worth making pies out of it?


i have just a few comments:

the whipped cream is best using an electric mixer.  i don't think i would be able to get it firm enough with my arm.  i put it in tupperware after a while and started shaking it until it was a little firmer.  but still tastes good.

with the directions and ingredient amounts given, we were able to fill two store bought pie crusts with it.  and it seemed a little bit soupy, but that could be due to inaccuracies in measurement.  next time i will add a little more than two cups of pumkin, probably 2 1/4 cups.

and i used ready crust, although it tastes fine, it looks as though the crusts are a little burnt and crispy.  all in all i think this is a good recipe! 
soundinnovation (author)  deadpieface4 years ago
Yes, I would totally use an electric mixer if I had one. Lacking that, manual mode it is for me. =P

The mixture might seem soupy, but it should solidify nicely after cooking. It's done when you stick a knife in the middle and it comes out clean.

I too use ready made crusts - and with further experimenting I've found that either lowering the temperature a bit or putting a bit of tin foil around the edges of the crust helps prevent them from getting too toasty.

Hope this helps & glad you liked the recipe!
Isnt there some crazy steps to getting the pumpkin flesh out of the gord and softening it up? I think that would make a good part to include considering you have a solid pumpkin shown on the intro.
soundinnovation (author)  hybridracers5 years ago
Yeah, if you read the intro to this Instructable there's a link to my other instructable http://www.instructables.com/id/How_to_Bake_a_Fresh_Pumpkin_for_pie_etc/ which goes step by step on baking and mashing the pumpkin. I put it in a separate one since I'm also planning on making a 3rd instructable, which will be about making pumpkin bread.
sounds great, cant wait to see how that pans out.