Homemade Pumpkin Pie Recipe

8 servings
1 hr

Make a homemade pumpkin pie recipe from scratch to enjoy this holiday season. It's the perfect pumpkin dessert idea for fall dinners or holiday desserts.

Homemade pumpkin pie has always been a classic in my home. Throughout my childhood, as I was growing up, pumpkin pie was legit the fourth quarter dessert of the season. My mom always made homemade pumpkin pie from scratch right around Halloween and again for Thanksgiving. And, of course, it would make another appearance for Christmas dinner.

I remember, very vividly in fact, carving Halloween pumpkins as a kid. Cutting open the pumpkin tops like little lids and scooping out all the sticky guts and seeds inside. Then my brother and I would scrape out the meat from the pumpkins before we carved faces into our Halloween jack-o-lanterns.

Regardless of the fact that these were Howden pumpkins — decorative pumpkins with stringy fibers and bland flesh — mom would still use the meat to bake homemade pumpkin pie from scratch. Granted she used half of the pumpkin flesh and combined it canned pumpkin and condensed milk, but all the same. Waste not want not.

For her, adding some Cool Whip on top made everything better. However, as I’m not really a Cool Whip kind of girl, I found a better way to make homemade pumpkin pie from scratch. (Sorry, Mom!)

I used sugar pumpkins for my homemade pumpkin pie recipe. (You definitely don't want to use jack-o-lantern pumpkins.) However, there are other pumpkins you can use instead.

When shopping for pumpkins to make pie, you should look for pumpkins labeled sugar pumpkins or pie pumpkins. Here are the best varieties for making the best homemade pumpkin pie from scratch.

  • Baby Pam Pumpkins
  • Autumn Gold Pumpkins
  • Cinderella Pumpkins
  • New England Pie Pumpkin
  • White Lumina Pumpkins
  • Ghost Rider Pumpkins
  • Early Sweet Sugar Pie
  • Fairy Tale Pumpkins
  • Triple Treat Pumpkins
  • Small Sugar Pumpkins

You can use pre-made pumpkin pie spice mix for my homemade pumpkin pie recipe with condensed milk. Or you can make your own. Here’s an easy pumpkin pie spice mix recipe to give your pumpkin pie the perfect fall flavor!

And, if you love my homemade pumpkin pie recipe, then also be sure to try my pumpkin cheesecake brownies recipe for fall!

Homemade Pumpkin Pie Recipe
Recipe details
  • 8  servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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Pumpkin Pie Crust
  • 2 cups of whole wheat flour
  • 1 ½ sticks of unsalted butter, cubed
  • 1 Tablespoon salt
  • 8 tablespoons of ice water, or as needed
  • 1 egg, beaten
  • Granulated sugar, optional (as desired)
Pumpkin Pie Filling
  • 2 small sugar pumpkins, roasted and pureed
  • 1 cup of condensed milk
  • 1 cup of granulated sugar
  • 1 Tablespoon plus 2 teaspoons pumpkin pie spice mix
How to Make Pumpkin Puree
Preheat the oven to 400°F.
While the oven preheats, cut two sugar pumpkins in half. Then scrape out the seeds from inside the pumpkins.
Roast the pumpkin halves on a baking sheet in the oven for 45 minutes, until soft.
Allow to cool slightly, then scrape out the flesh from the roasted sugar pumpkins.
Then combine the pumpkin in a food processor or blender, and blend until smooth.
How to Make Pumpkin Pie Crust
While the pumpkins roast in the oven, prepare the pumpkin pie crust.
Add the flour and salt to a large bowl. Then mix together with a fork until both ingredients are thoroughly combined.
Next, add the butter to the flour and salt. Mix well.
Now add water the to the bowl and stir well. Continue to mix the ingredients until the dough for the pumpkin pie crust starts to come together.
Once ready, work the dough for the pumpkin pie crust it into a ball. Then cover the dough with cling wrap and refrigerate for 45 minutes.
(You will reserve the egg for use later.)
How to Make Pumpkin Pie Filling
To make the pumpkin pie filling for your homemade pumpkin pie, mix the pumpkin puree, condensed milk, sugar, and pumpkin pie spice mix together in a large bowl. Then set aside.
How to Bake Homemade Pumpkin Pie
Preheat the oven to 375°F.
Cut the prepared pumpkin pie crust dough in half. Then roll out both halves of the dough until round and flat like pancakes. They should be large enough to fill your pie pan
Now roll one half of the dough onto a pie dish, forming the dough around the edges of the pie pan, trimming the edges and shaping as desired.
Once you’ve spread the dough in the pie pan, fill the dough with the pumpkin pie filling. Trim to fit.
Spread the other half of the dough over the top of the pumpkin pie filling so it covers the entirety of the pie.
Next, brush the pie with the beaten egg. Sprinkle the top of the crust with granulated sugar, as desired.
Then, cut four slits on top of the pie to create small vents in the top of the pumpkin pie crust.
If you’d like to add a decorative touch to your homemade pumpkin pie, you can use any leftovers of dough you trimmed off to create leaves for the top of your pie. Simply cut out leaf shapes using a small paring knife, or use a leaf shaped cookie cutter. Then add the leaves to the top of the pie.
Finally, bake the pie for 45 minutes, or until the crust is golden brown. Then remove from the oven and allow to cool.
Rebecca D. Dillon
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