Quick Answer
To make pumpkin pie from scratch, roast a small pie pumpkin until soft, puree the flesh, and drain it so it is thick.
Whisk 2 cups of puree with 3 eggs, 3/4 cup sugar, 1 1/2 cups cream or evaporated milk and pumpkin pie spice, pour it into an unbaked crust, and bake at 425 F for 15 minutes, then 350 F for 40 to 50 minutes.
It is done when the edges are set and the center still jiggles slightly. Cool it completely, then keep it in the fridge.
Which Pumpkin Is Best for Pie?
Use a small sugar or pie pumpkin, usually 4 to 8 pounds. They have sweeter, denser, less stringy flesh than the big carving pumpkins.
A 4 to 5 pound pie pumpkin gives roughly enough puree for one pie, with a little left over. Butternut squash also makes an excellent, very smooth pie.
How Do You Make Fresh Pumpkin Puree for Pie?
1. Halve and seed. Cut the pumpkin in half from stem to base and scoop out the seeds and strings.
2. Roast. Place the halves cut side down on a lined sheet pan and roast at 400 F for about 45 to 60 minutes until a knife slides in easily.
3. Scoop and blend. Scrape the flesh away from the skin and blend or process until completely smooth.
4. Drain. Fresh puree holds more water than canned. Set it in a strainer lined with paper towels or cheesecloth for an hour or two until it is thick enough to hold its shape on a spoon.
Skipping the draining step is the most common reason a from scratch pie turns out soggy or cracks.
What Ingredients Go in the Filling?
- 2 cups thick pumpkin puree
- 3 large eggs
- 3/4 cup packed brown sugar or granulated sugar
- 1 1/2 cups heavy cream, half and half or one 12 ounce can evaporated milk
- 2 teaspoons pumpkin pie spice, or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and a pinch of cloves
- 1/2 teaspoon salt
- 1 unbaked 9 inch deep dish pie crust
Brown sugar adds a gentle caramel flavor. Evaporated milk gives the classic firm texture, while cream makes it silkier.
How Do You Make Pumpkin Pie, Step by Step?
1. Prep the crust. Fit the dough into a 9 inch deep dish pan, crimp the edges and chill it while you mix the filling.
2. Optional blind bake. For a crisper bottom, line the crust with parchment and pie weights and bake at 400 F for about 15 minutes, then remove the weights.
3. Mix the filling. Whisk the puree, sugar, spice and salt, then add the eggs one at a time and finish with the cream.
4. Fill. Set the crust on a sheet pan, then pour in the filling. The pan makes it easier to move without spilling.
5. Bake hot, then lower. Bake at 425 F for 15 minutes, then turn the oven to 350 F and bake another 40 to 50 minutes.
6. Check doneness. The edges should be set and the center should wobble slightly like gelatin. A knife inserted halfway to the center should come out mostly clean.
7. Cool. Let it cool on a rack for at least 2 hours. The center finishes setting as it cools.
Why Does Pumpkin Pie Crack?
Cracks usually come from overbaking. The eggs tighten too much and the surface splits as the pie cools.
Pull the pie while the center still jiggles, and cool it away from drafts. A dollop of whipped cream hides any crack that does appear.
Can You Make Pumpkin Pie Ahead?
Yes. Pumpkin pie is a custard pie, so it should be kept in the refrigerator once cooled. It tastes best within 3 to 4 days.
You can make and freeze the puree weeks ahead. The National Center for Home Food Preservation says to cook pumpkin until soft, mash it, cool it, then pack it into containers with headspace before freezing.
Do not home can pumpkin puree. NCHFP advises that pumpkin should only be pressure canned as cubes, because puree is too dense to heat evenly in a home canner.
Is Fresh Pumpkin Better Than Canned?
Fresh puree has a lighter, slightly more vegetal flavor and a paler color. Canned pumpkin is thicker and more consistent, which is why many bakers love it.
Both make a great pie. Fresh is worth trying once, especially if you already have pie pumpkins on hand in the fall.
How Do You Top and Serve Pumpkin Pie?
Classic whipped cream is hard to beat. Whip 1 cup of cold heavy cream with 2 tablespoons of powdered sugar and a splash of vanilla until soft peaks form.
For a twist, add a pinch of pumpkin pie spice or a spoonful of maple syrup to the cream. Toasted pecans or a drizzle of caramel also pair well.
Slice the pie with a sharp knife dipped in hot water and wiped dry between cuts. You will get clean slices that look bakery neat.
What Equipment Helps?
- A 9 inch deep dish glass or ceramic pie plate, so you can see the bottom browning
- A pie crust shield to stop the edges from overbrowning
- A blender or food processor for silky puree
- A wire cooling rack so steam does not soften the bottom crust
None of these are required, but each one removes a common frustration from from scratch baking.
Frequently Asked Questions
Can I use a carving pumpkin?
You can, but expect watery, stringy, bland puree. Pie pumpkins are much better.
How much puree is in a can?
A standard 15 ounce can holds about 1 3/4 cups.
Can I make it dairy free?
Yes. Full fat coconut milk works in place of cream.
How do I stop a soggy crust?
Blind bake the crust and bake the pie on the lowest oven rack.
The Bottom Line
From scratch pumpkin pie starts with a small pie pumpkin, roasted, pureed and drained until thick.
Mix it with eggs, cream, sugar and spice, bake hot then lower, and pull it while the center still wobbles. Chill it, and you have a homemade holiday pie that tastes noticeably fresher than the canned kind.
