Fresh Pumpkin Pie from Scratch: A Recipe from the Farm
Last Updated on November 9, 2023 by TheFarmChicken
Out of the garden and into a pie. Pumpkin pie is an American classic. This homemade pumpkin pie recipe is perfect for fall baking and the thanksgiving table. Do you know how to get extra pumpkin flavor and fresh from the farm flavor? Yes! A sweet sugar pumpkin also known as a pie pumpkin from the garden or farmer’s market. Start with fresh ingredients and you will get a great flavor that is unique from the pumpkin pies you get in the store or make with canned pumpkin. However, if you find yourself without a pumpkin you can use this recipe with canned pumpkin puree as well and get a good result with this Fresh Pumpkin Pie from Scratch: A Recipe from the Farm.
Picture this:
You wake up on Thanksgiving morning it feels like fall in the house. Cool and cozy. The excitement of Thanksgiving is in the air, and you start prepping and baking pie; one of those pies is pumpkin. Easy to mix up and totally worth it you place the pumpkin pie in the oven and it’s pumpkin and cinnamon smell fill the house creating those memories you hope your children will cherish. You bring it to your family get together and it is thoroughly enjoyed by them with a dollop of whipped cream and after a turkey dinner with all the fixin’s: a family favorite!
Thanksgiving is one of my favorite holidays and pumpkin pie is a staple. I have been growing my own pumpkins since I was a teenager and that is when this tradition started in our family. This is an easy pumpkin pie recipe with the crust being the most challenging. Let’s make it together so you are ready to make your own Fresh Pumpkin Pie from Scratch this Thanksgiving and holiday season.
The Pumpkin
Here is where you can either elevate the flavors and put in a little extra work or opt to go the canned store route. If you go the canned route this section would be this short; you just buy the canned pumpkin. Ha! Let’s talk about how we get that sweet pumpkin of yours ready for pie.
Cooking/Stewing a Pumpkin:
This is a very simple process:
- Wash the pumpkin under warm water
- Remove the stem
- Cut the pumpkin in half
- Scoop out the seeds (you can either save them and bake them for a snack or discard)
- Place upside down in a 9”x13” pan or baking sheet with a little water in the bottom.
- Cover with tinfoil.
- Bake at 325 degrees for about 1.5 hours until when it is poked with a fork it’s soft.
Once you have baked the pumpkin, let it cool for a little while and then you can scoop out the flesh. Put the pumpkin flesh in the blender or food processor and blend till smooth. You are ready to make pumpkin pie now!
A couple notes:
- A small sugar pumpkin usually yields about 4-6 cups of fresh pumpkin puree.
- This recipe calls for 2 cups fresh pumpkin puree so I usually will freeze the leftovers for future pumpkin pie.
The Pumpkin Pie Spice
I don’t like it when all I can taste is pumpkin spice in my pumpkin pie. I like the cinnamon flavor, but I feel it can be overdone. It seems like a teaspoon of cinnamon is just right and then I will add just an 1/8 tsp of nutmeg. The less added pumpkin pie spice in this recipe allows the other flavors to come through. It is very good!
The Pumpkin Pie Filling
Evaporated Milk: Using evaporated milk gives this pie a richness and smooth texture. If you are in a pinch for evaporated milk you can substitute whole milk and that will work as well.
Eggs: make sure to beat your eggs well before adding them to the rest of the filling. It will help them incorporate more evenly into the filling.
The Homemade Pie Crust Recipe
This is my from scratch recipe, and a partially butter pie crust. I love that this pie dough has butter and shortening in it which gives it that ability to be a flaky crust and have good flavor. My last crust recipe that I used I didn’t like the aftertaste it gave. I hope you like it as much as I do.
Have you ever made a homemade crust? If not, here is a great opportunity to try it out. Cheaper to make and tastier than store-bought pie crust too!
Baking/Making it:
After you have made the crust you just have the easy part left. Mixing up the pumpkin pie filling and adding it to the crust and carefully transferring it to the oven.
One thing you want to watch for is that the edges of the crust don’t get to brown before you are done baking it. If this happens take some aluminum foil and wrap your crust to prevent it from browning excessively. They also make something called a pie shield that you can buy that will accomplish the same thing.
Pin for Later:
Fresh Pumpkin Pie from Scratch: A Recipe from the Farm
- 1 single pie crust for a 9 in pie
- 2 cups homemade pumpkin puree or canned pumpkin
- 1 cup evaporated milk
- 1 cup heavy cream
- 1 cup brown sugar
- 2 eggs room temperature, beaten
- Dash of salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg (optional)
- In a large mixing bowl mix the pumpkin, evaporated milk, cream, sugars, eggs, salt and spices.
- Be sure to beat well and until fully incorporated.
- Pour the pumpkin mixture from the large bowl into the unbaked pie shell.
- Bake at 425 degrees for 15 minutes then reduce the oven temperature to 350 degrees for an hour OR until the center is set. Sometimes this will take another half an hour.
- TIP: Watch for when it bubbles on the top all the way to the center of the pie. It is done if it is bubbling all the way to the center of the pie.
- When the pie is done baking take the pie and set on a wire rack to cool. You want to make sure your pumpkin pie cools completely before serving. After it has cooled some, you can pop it in the fridge to speed up the process.
- NOTE: This recipe makes a little bit more than a 9” pie. A great way to use the leftover pie crust and pumpkin filling is using the mini pie plates I talk about at the end of this post.
- You can easily freeze the extra evaporated milk as this doesn’t use all of it.
I have a YouTube Video showing how to crimp a pie crust. Check it out here!
Fresh Pumpkin Pie from Scratch: A Recipe from the Farm
Ingredients
- 1 single pie crust for a 9 in pie
- 2 cups homemade pumpkin puree or canned pumpkin
- 1 cup evaporated milk
- 1 cup heavy cream
- 1 cup brown sugar
- 2 eggs room temperature beaten
- Dash of salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg optional
Instructions
- In a large mixing bowl mix the pumpkin, evaporated milk, cream, sugars, eggs, salt and spices.
- Be sure to beat well and until fully incorporated.
- Pour the pumpkin mixture from the large bowl into the unbaked pie shell.
- Bake at 425 degrees for 15 minutes then reduce the oven temperature to 350 degrees for an hour OR until the center is set. Sometimes this will take another half an hour.
- TIP: Watch for when it bubbles on the top all the way to the center of the pie. It is done if it is bubbling all the way to the center of the pie.
- When the pie is done baking take the pie and set on a wire rack to cool. You want to make sure your pumpkin pie cools completely before serving. After it has cooled some, you can pop it in the fridge to speed up the process.
Notes
I hope you enjoy making this Fresh Pumpkin Pie from Scratch: A Recipe from the Farm. Let me know if you have any questions or you can also leave a review below. Thank you for stopping by!
Mariah N. | TheFarmChicken
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More Pie Recipes to Try:
Strawberry-Rhubarb Sweet Cream Pie
He that handleth a matter wisely shall find good: and whoso trusteth in the LORD, happy is he. Proverbs 16:20
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I love that this recipe includes instructions for roasting pumpkin. Definitely saving!
Perfect! A pumpkin pie completely from scratch 🙌
This looks so good! I love making pumpkin pie once the weather starts cooling off. I’ll have to give this recipe a try this year 🙂
I’d love to hear how it comes out! Enjoy!
Looks delish! Thanks for sharing!