This homemade pumpkin pie has been a family favorite for years. Made entirely from scratch with fresh mashed pumpkin and a buttery, flaky homemade crust, it’s a delicious alternative to canned pumpkin and store-bought pie shells. I hope it becomes a favorite in your home, too!
Every home baker should have a classic pumpkin pie recipe in their collection. Rich, flavorful, and made from simple ingredients, this traditional from-scratch pumpkin pie is the perfect dessert for any holiday gathering.
Table of Contents
Why We Love This Homemade Fresh Pumpkin Pie
- Real pumpkin flavor: Fresh mashed pumpkin tastes brighter and smoother than canned.
- Flaky, buttery crust: Cold butter makes a crust that beats store-bought every time.
- No mystery ingredients: Everything is simple and recognizable — nothing pre-made or processed.
- A true holiday tradition: A from-scratch pie feels like the centerpiece your table deserves.
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
- Cold butter or shortening
- Ice-cold water
For the filling:
- Fresh cooked, mashed pumpkin
- Evaporated milk
- Eggs
- Brown sugar
- Cinnamon, ginger, and nutmeg
- A pinch of salt
Step-By-Step Directions
Step 1. Prep first: Preheat your oven to 400°F (200°C) and get every ingredient measured out before you start — pie dough comes together fast once the water hits the flour.
Step 2. Build the dough base: Whisk the flour and salt together in a large bowl. Using a pastry blender (or two knives), cut the cold butter into the flour until the mixture looks like coarse, pebbly crumbs.
Step 3. Bring it together: Add the water one tablespoon at a time, tossing gently after each addition. Stop as soon as the dough holds together when pressed — you may not need the full amount, or you might need an extra splash.
Step 4. Roll it out: Gather the dough into a ball with lightly floured hands, then roll it out on a floured surface until it’s about ⅛ inch thick.
Step 5. Cut your circle: Flip a 9-inch pie pan upside down on top of the rolled dough as a guide, and cut a circle about 1½ inches wider than the pan all the way around. Set the scraps aside (or save them for decorative edges).
Step 6. Transfer to the pan: Loosely roll the dough circle around your rolling pin, then unroll it over the pie pan, right-side up, gently pressing it into the bottom and sides.
Step 7. Crimp the edges: Use your fingers to flute or crimp the border however you like — rustic or neat, it’s your call.
Step 8. Mix the filling: In a large bowl, beat together the pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth and fully blended. Pour the mixture into your prepared crust.
Step 9. Bake: Place in the preheated oven and bake for 40–60 minutes, until a knife inserted about an inch from the edge comes out clean. If the crust edges start browning too fast, loosely tent them with foil.
Step 10. Cool completely: Let the pie cool to room temperature on a wire rack before slicing — this helps the filling fully set.
Step 11. Serve and enjoy — with whipped cream if you’re feeling festive.
Tips for best results
Keep your butter cold. This is the secret to a flaky crust — chill the dough if it gets soft.
Don’t overwork the dough. Mix just until it holds together, or the crust turns tough.
Drain your pumpkin puree. Fresh pumpkin holds extra moisture — strain it to avoid a watery filling.
Protect the crust edges. Cover with foil if they start browning too fast.
Cool slowly. Let the pie cool gradually at room temperature to prevent cracks.
Storage
- Refrigerate promptly. Cover and store in the fridge for up to 3–4 days.
- Freezing works too. Wrap slices tightly and freeze for up to 1–2 months.
- Thaw in the fridge. Overnight thawing gives the best texture.
- Avoid leaving it out too long. Don’t leave it at room temperature for more than 2 hours.
Homemade Fresh Pumpkin Pie
Ingredients
Pastry Crust:
- 1 ¼ cup all-purpose flour
- ½ tsp salt
- ½ cup butter or shortening cold, cubed
- 3-4 tbsp cold water added gradually
For the Filling:
- 2 cups cooked pumpkin mashed, fresh
- 1 can (12 oz) milk
- 2 large eggs
- ¾ cup brown sugar packed
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
Instructions
Group: Make the Crust
- Gather all ingredients and preheat the oven to 400°F (200°C).2. Mix flour and salt together in a bowl. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.3. Mix in water, one tablespoon at a time, until the dough is moist enough to hold together.4. Shape dough into a ball with lightly floured hands. Roll out on a floured surface to ⅛-inch thickness.5. Place a 9-inch pie pan upside-down on the dough; cut a circle 1½ inches larger than the pan. Discard scraps.6. Roll the dough circle around the rolling pin and transfer it right-side up over the pie pan. Ease into the bottom of the pan.7. Flute the dough around the top edges using both hands.
Group: Make the Filling
- 8. Beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined.9. Pour filling into the prepared crust.
Group: Bake
- 10. Bake in the preheated oven for 40–60 minutes, until a knife inserted 1 inch from the edge comes out clean. Cover edges with foil if browning too quickly.11. Remove from the oven and cool completely to room temperature before serving.
Notes
- Store leftovers covered in the refrigerator for up to 3–4 days, or freeze individual slices for up to 2 months. Thaw overnight in the fridge before serving.
Nutrition Facts
- Calories: 363
- Total Carbohydrate: 44g
- Dietary Fiber: 1g
- Total Sugars: 26g
- Protein: 7g
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 60mg
- Vitamin C: 4mg
- Sodium: 365mg
- Calcium: 162mg
- Iron: 2mg
- Potassium: 353mg
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