How to Bake a Pumpkin Pie (from Scratch)





Introduction: How to Bake a Pumpkin Pie (from Scratch)

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.

Step 1: 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 (450 g)
  • 1 1/2 cups evaporated milk (350 ml)
  • 1/4th cup brown sugar (30 g)
  • 1/2 cup white sugar (60 g)
  • 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)

Step 2: Start Mixing

Preheat the oven to 425 degrees (210 Celsius).

Start by mixing the fresh pumpkin with the eggs and the evaporated milk in one bowl. Mix the brown sugar into this bowl too.

Once they're well blended, switch to a separate bowl and mix the white sugar, spices, and salt together until they're pretty well mixed. Then, combine the wet ingredients with the dry ones and mix until everything is as smooth as you can get it.

Once you have everything all mixed together, pour it all into a blender and blend it for a couple of minutes on a medium setting. This helps make sure that your pumpkin is totally broken down, and it also helps make sure there aren't any little pockets of cinnamon or ginger that didn't get broken up either.
This is important, because it means that the finished pie will have a smooth texture instead of a chunky, stringy, or spotty one. No one likes a chunky pie.

Step 3: Fill and Bake

Pour the pie mixture from the blender into the pie crust, making sure not to overfill it.

Bake the pie at 425 degrees for 15 minutes then lower the temperature to 350 degrees and bake for another 45 minutes.
The time it takes to bake will depend on how evenly heated your oven is. I recommend checking the pie at 30 minutes into the second half and seeing how far along it is. My oven really only takes about 35 minutes.
You can tell the pie is done when a toothpick or knife that's stuck in it comes out clean.

Step 4: Cool and Eat (bonus: Whipped Cream)

You'll want to cool your pie before eating it. At least, I always do, I prefer my pumpkin pies cold, with whipped cream.
Perhaps you like whipped cream too, but don't want your average Cool Whip to go with your not so average pie.

Well, to make whipped cream from scratch, all you need is:

  • 2 cups whipping cream
  • confectioners sugar (powdered sugar)
  • rum, mead, bourbon, or other flavor booster. (non-alcoholics can use 1/2 tsp vanilla extract)
  • a nice big bowl
  • an electric mixer, or a whisk and a lot of muscle.
To make the whipped cream, just pour the 2 cups whipping cream into the bowl and start whipping. If you have an electric mixer, this is so easy you'll want to do it all day. If you don't, your arm will probably get tired pretty quick.

Once the cream has fluffed up a bit but isn't forming peaks, mix in about a tablespoon of the confectioners sugar and a tablespoon of flavor booster, and keep whipping. I find that the amount of sugar and alcohol varies depending on taste, so use slightly more or less depending on how sweet you like it. You don't need much, I think the most I ever added was about 2 tablespoons of each.
Since it's to taste, you can make more or less whipped cream by just using less cream and adjusting the sugar and alcohol.

Your whipped cream is done when it's about halfway between the soft peaks and hard peaks stage. Some people say not to go all the way to the hard peaks stage, but I've never noticed a difference so I tend to go as far as medium peaks. A soft peak is when you pull the spoon out and the peak left behind slowly falls over, a hard peak is when it hardly falls over at all.

Serve a nice big slice of pie with a dollop of your homemade whipped cream and watch it disappear.



  • Science of Cooking

    Science of Cooking
  • Pocket-Sized Contest

    Pocket-Sized Contest
  • Pro Tips Challenge

    Pro Tips Challenge

We have a be nice policy.
Please be positive and constructive.




Wow! WOW! This recipe is da bomb!

I made this pie for Thanksgiving, and everyone LOVED IT!

I also made the homemade whipped cream, and even though I hate the taste of Reddi Whip, I actually like this homemade stuff!

Oh, and running the pie filling through a blender first was PURE GENIUS. It got way smoother and more well mixed than I ever could have gotten it with a hand mixer.

First the pumpkin-baking instructable and now this. What more can I say except, thank you culinary god!

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.

I can't believe how rude people were to you. I wish we used metric like the rest of the world. I think that it is a fair request to be more inclusive.

okay i now this may be wierd but i think you could just downlaod it and then translate


Hi just wondering, Can I use other types of pumpkins or something like acorn squash? I haven't made a pumpkin pie before so I am not sure. Thank you.

Fair enough, this was getting a little silly.

  • 2 cups (approx 1lb, or 450g) cooked, mashed pumpkin
  • 1 1/2 cups (350ml) evaporated milk
  • 1/4th cup (30g) brown sugar
  • 1/2 cup (60g) white sugar

    425degF == 210degC

    thanks for publishing this recipe and Instructable. I tried it out
    last April (we have pumpkins in April here in NZ) and it worked well.

Oops, hit enter too fast and didn't check the first line.

2 cups (1lb, 450g) cooked, mashed pumpkin.

Well, of course non-Americans can look up the conversion, and calculate it themselves if necessary. However, sometimes it is more friendly to be inclusive, and to realise that not everyone does things in your way. Otherwise, you risk giving the impression that you do not care about inconveniencing people if they do not live in your own country.

What can you use to replace evaporated milk for lactose intolerant people?

You can use coconut creme. It come in a can. They carry it at trader joes