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Homemade Fresh Pumpkin Pie

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!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8

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