Homemade Fresh Pumpkin Pie Recipe

Making a homemade pumpkin pie from scratch is a must-know recipe, and it's as delicious as it gets. With a flaky, buttery crust and a spiced, smooth filling, this pumpkin pie will make your kitchen smell amazing and impress your guests. Follow these steps to create the perfect pie!

Ingredients

For the crust: 1 cups all-purpose flour, teaspoon salt, cup cold butter or shortening, 3 tablespoons cold water (or more as needed)

For the filling: 2 cups mashed, cooked pie pumpkin, 1 (12 fluid ounce) can evaporated milk, 2 large eggs, cup packed brown sugar, teaspoon ground cinnamon (or more to taste), teaspoon ground ginger (or more to taste), teaspoon ground nutmeg (or more to taste), teaspoon salt

Directions

Step 1: Gather all ingredients and preheat the oven to 400F (200C).

Step 2: To prepare the pastry crust, mix the flour and salt in a bowl. Use a pastry blender to cut in the butter or shortening until the mixture resembles coarse crumbs.

Step 3: Gradually add 3 tablespoons of cold water, one tablespoon at a time, until the dough is moist enough to hold together. If needed, add up to 1 more tablespoon of water.

Step 4: Shape the dough into a ball with lightly floured hands, then roll it out on a lightly floured surface to about 1/8 inch thickness.

Step 5: Place a 9-inch pie pan upside down on the dough. Use a sharp knife to cut a circle of dough that's about 1 inches larger than the pie pan.

Step 6: Gently roll the dough around the rolling pin, then transfer it over the pie pan. Unroll and carefully fit the dough into the pan, pressing gently into the edges.

Step 7: Use your fingers to flute the edges of the dough around the top edge of the pie pan to create a decorative finish.

Step 8: For the filling, beat together the pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl until smooth and well combined.

Step 9: Pour the prepared filling into the pie crust.

Step 10: Bake the pie in the preheated oven for 40 to 60 minutes, or until a knife inserted 1 inch from the edge of the filling comes out clean. If the edges of the crust begin to brown too quickly, cover them with foil to prevent burning.

Step 11: Once baked, remove the pie from the oven and allow it to cool to room temperature before serving.

Step 12: Enjoy your homemade pumpkin pie!

Can You Make Pumpkin Pie Ahead of Time?

Yes, you can make homemade pumpkin pie in advance! This dessert keeps well in the fridge for a few days, making it perfect for holiday meals. Just follow the storage instructions below.

How to Store and Freeze Pumpkin Pie

Since pumpkin pie is egg-based, it should be stored in the refrigerator. Let the pie cool completely for at least two hours, then cover it and refrigerate for up to four days.

If you want to freeze your pumpkin pie, wrap it tightly in several layers of plastic wrap, followed by at least one layer of aluminum foil. Freeze for up to one month. When you're ready to enjoy it, thaw the pie in the fridge.

Tips and Praise from the Community

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

"This has become a family favorite. I made it for the first time at Thanksgiving and it has been requested several times since then," raves RazTaz. "We roasted our pumpkins at 400F for 45 minutes, and the pie turned out fabulous!"

"I just made this last night and my family loved it," shares an Allrecipes community member. "The difference between fresh pumpkin and canned is huge. It was so much better! I will definitely make this again!"

Nutrition Information (per serving)

Calories: 363 | Total Fat: 18g (23% DV) | Saturated Fat: 6g (30% DV) | Cholesterol: 60mg (20% DV) | Sodium: 365mg (16% DV) | Total Carbohydrate: 44g (16% DV) | Dietary Fiber: 1g (5% DV) | Sugars: 26g | Protein: 7g (15% DV) | Vitamin C: 4mg (4% DV) | Calcium: 162mg (12% DV) | Iron: 2mg (10% DV) | Potassium: 353mg (8% DV)

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

Preparing Mashed Pumpkin

To make the mashed pumpkin, start by cutting a fresh pie pumpkin in half. Scoop out the seeds and stringy parts. Cut the pumpkin into chunks and measure out about 1 pounds for this recipe, which yields 2 cups of mashed pumpkin.

Place the pumpkin chunks in a saucepan with about 1 inch of water. Bring to a boil, then reduce the heat and simmer, covered, until the pumpkin is tender, about 30 minutes. Drain the pumpkin, allow it to cool, and then remove and discard the skin. Mash the pumpkin with a potato masher or food mill until smooth.