Homemade Fresh Pumpkin Pie

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(835)

This homemade pumpkin pie made with mashed, cooked pumpkin is my family's favorite. Skip the canned pumpkin and store-bought crust and make your holiday pumpkin pie from scratch with a flaky homemade pastry crust and a deliciously spiced pumpkin filling. Hope you enjoy it as much as my family does!

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Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
Servings:
8
Yield:
1 8- or 9-inch pie

Everyone should know how to make a homemade pumpkin pie. This traditional, from-scratch recipe is as good as it gets.

An overhead view of a fresh homemade pumpkin pie with a slice taken out. The top of the pie is decorated with golden-brown pastry leaves.
Dotdash Meredith Food Studios

Homemade Pumpkin Pie Ingredients

These are the ingredients you'll need to make this pumpkin pie recipe from scratch:

· For the crust: all-purpose flour, salt, shortening, and cold water
· For the filling: cooked pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, salt

a slice of fresh pumpkin pie with whipped cream on a white plate

How to Make Homemade Pumpkin Pie

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated homemade pumpkin pie:

1. Mix the flour and salt. Cut in the shortening, then add the water.
2. Shape the dough into a ball. Roll it out on a lightly floured surface.
3. Cut the rolled dough and fit it into the pie pan.
4. Beat the filling ingredients together, then pour it into the prepared crust.
5. Bake in a preheated oven until a knife comes out clean.

Can You Make Homemade Pumpkin Pie Ahead of Time?

Yes! Homemade pumpkin pie is a great make-ahead dessert. Prep the pie a few days ahead of time and follow the storage instructions below.

A whole pumpkin pie with five pastry oak leaves in the center and two pastry acorns, with a cross-hatched edge to the crust
llgrotts

How to Store and Freeze Homemade Pumpkin Pie

Since it is an egg-rich dessert, pumpkin pie should be stored in the refrigerator. Allow the pie to cool for at least two hours, then cover it and transfer it to the fridge for up to four days.

To freeze pumpkin pie, wrap it in several layers of plastic wrap and at least one layer of aluminum foil. Freeze for up to one month. Thaw in the fridge.

Allrecipes Community Tips and Praise

"Not being too experienced at baking, I found this surprisingly easy to make," says Fredrick Seiler. "Can't imagine why anyone would settle on canned pumpkin when using fresh is so easy."

"I loved the texture, and the flavors were excellent with a nice ginger accent," raves Loris Paul. If you want a slightly more traditional flavor, add a little allspice, but I prefer the flavors of this recipe as-is. This will be our go-to recipe for pumpkin pie from now on."

"I just made this last night and my family loved it," according to one Allrecipes community member. "You could really tell the difference between the fresh pumpkin and the canned stuff. It was so much better! I will definitely be making this again!"

Editorial contributions by Corey Williams

Ingredients

Pastry Crust:

  • 1 ⅓ cups all-purpose flour

  • ½ teaspoon salt

  • ½ cup shortening

  • 3 tablespoons cold water, or more as needed

Filling:

  • 2 cups mashed, cooked pie pumpkin

  • 1 (12 fluid ounce) can evaporated milk

  • 2 large eggs, beaten

  • ¾ cup packed brown sugar

  • ½ teaspoon ground cinnamon, or more to taste

  • ½ teaspoon ground ginger, or more to taste

  • ½ teaspoon ground nutmeg, or more to taste

  • ½ teaspoon salt

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Make the pastry crust: Mix flour and salt together in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Mix in 3 tablespoons water, one at a time, until dough is moist enough to hold together. Add up to 1 more tablespoon water if needed.

  3. Shape dough into a ball with lightly floured hands. Roll dough on a lightly floured surface to a thickness of 1/8 inch. Place an 8- or 9-inch pie pan upside-down on the dough; use a sharp knife to cut a circle of dough 1 1/2 inches larger than the pie pan. Remove and discard dough scraps and set pie pan aside.

  4. Gently roll circular piece of dough around the rolling pin; transfer it right-side up over the pie pan. Unroll, easing dough into the bottom of the pan. Use two hands to flute the dough around the top edges.

  5. Make the filling: Beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust.

  6. Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes. Cover the edges with foil if needed to prevent from burning as the filling cooks.

  7. Remove from the oven and cool to room temperature before serving.

    an overhead view of a homemade fresh pumpkin pie with a slice removed
    Dotdash Meredith Food Studios

To Prepare Mashed Pumpkin:

Cut a fresh pie pumpkin in half. Scoop out and discard seeds and stringy portions. Leave skin on and cut pumpkin into chunks. Measure out 1 1/2 pounds for this recipe to yield 2 cups of mashed, cooked pumpkin. If your pumpkin is larger, consider cooking 3 pounds and doubling the pie recipe above to make two pies.

Place pumpkin chunks in saucepan over medium heat with 1 inch water; bring to a boil. Reduce the heat to low, cover, and simmer until tender, about 30 minutes. Drain and cool. Remove and discard peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill until smooth.

Nutrition Facts (per serving)

363 Calories
18g Fat
44g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 363
% Daily Value *
Total Fat 18g 23%
Saturated Fat 6g 30%
Cholesterol 60mg 20%
Sodium 365mg 16%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 5%
Total Sugars 26g
Protein 7g
Vitamin C 4mg 19%
Calcium 162mg 12%
Iron 2mg 10%
Potassium 353mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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