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Home » Dessert » Homemade Pumpkin Pie

Homemade Pumpkin Pie

October 7, 2019 by Sarah Olson 2 Comments

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collage of homemade pumpkin pie images with text overlay for pinterest or facebook.
Homemade Pumpkin Pie

How to make a pumpkin pie from fresh pumpkin. Learn how to roast a whole pumpkin, puree it, then make a pie out of it!

We love anything pumpkin around our house. We make pumpkin cornbread and even pumpkin pie playdough for the kids!

pumpkin pie slices with whipped cream on top.

I’ve been busy this week making pumpkin puree and using it make many other recipes! Here in this post I will show you how to roast a pumpkin in the oven, make a puree, then how to make a pie!

How to roast a pumpkin:

  • I use two small pie pumpkins which can also be called sugar pumpkins.
  • I cut the stem off them then cut them in half.
  • Scoop out all the seeds and guts.
  • Cut the halves one more time so each pumpkin is quartered.
cut sugar pumpin
  • Preheat the oven to 350 degrees.
  • Place the pumpkin quarters on a baking sheet, skin up or down. Doesn’t matter!
slices of pumpkin, uncooked on a sheet pan
  • Bake for 1 hour or until tender.
  • Let the pumpkin cool down enough that you can handle it. At least 30 minutes.
cooked pumpkin slices
  • Take a large spoon and scrape the flesh from the pumpkin, discarding the skin.
  • Put the pumpkin into a food processor or blender.
cooked pumpkin in a food proccesser
  • Place the lid on the food processer or blender.
  • If the puree has a hard time blending add water, a tablespoon at a time.
blended pumpkin in a food processer

Can I cook the pumpkin in the slow cooker instead?

Yes! Use my recipe for How to Cook Pumpkin in the Slow Cooker. I use this recipe when I have more time.

How to make Fresh Pumpkin Pie:

You can now make a pie out of the puree, in fact, you can use this puree anywhere that canned pumpkin is called for. Here is my recipe for pumpkin pie, I double the spices and use brown sugar instead of white sugar.

4 photo collage of how to make a homemade pumpkin pie
  1. You will need: Fresh pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, nutmeg, and salt. (Full Recipe Below)
  2. For the crust: I use a frozen Marie Callender’s pie crust. I make an egg wash by whisking an egg and two teaspoons of water together. I brush that all over the pie.
  3. Mix: Add all the pie filling ingrediendts to a large bowl and whisk until smooth.
  4. Pour: Pour the pie filling into the pie crust. All the way to the top is fine!
just out of the oven pumpkin pie

How long do I bake a pumpkin pie?

  • Preheat oven to 425 degrees. Place the pie on a baking sheet then place into the oven.
  • Bake at this temperature for only 15 minutes.
  • After the 15 minutes is up. Reduce the temperature down to 350 degrees and cook for 45 minutes longer or until the center is set. It’s ok if the top of the pie browns! It makes it even prettier.
  • Place on a rack and cool for at least 2 hours. After that, I recommend placing in the fridge before serving. The pie tastes even better after is has a chance for the flavors to meld together.
4 slices of pumpkin pie with napkin on the side.

Can I freeze a cooked pumpkin pie?

Yes! Follow my tips for freezing pumpkin pie:

  • Make sure the pie has cooled down to room temperature.
  • I freeze pumpkin pie the same way I do layers of cake; wrap in plastic wrap twice, then in foil.
  • Freeze for up to one month.
  • Thaw out for 12 hours in the fridge before needed.
  • Top with whipped cream or nutmeg if the top of the pie has been messed up from the plastic wrap.
close up of pumpkin pie

How to serve pumpkin pie:

Here are optional ideas to make serving your pumpkin pie unique for your guests:

  • Top with fresh whipped cream or even egg nog whipped cream!
  • Serve warm and top with ice cream (warm each slice in the microwave for approximatly 30 seconds).
  • Have a shaker of nutmeg to top each piece.
close up of pumpkin pie
Print Pin
5 from 1 vote

Homemade Pumpkin Pie

Pie from freshly roasted (not from a can) pumpkin. This recipe has extra spices and is made with brown sugar.
Course Dessert
Cuisine American
Keyword Homemade Pumpkin Pie
Prep Time 25 minutes minutes
Cook Time 1 hour hour 45 minutes minutes
Cooling time 3 hours hours
Total Time 5 hours hours 10 minutes minutes
Servings 6
Calories 399kcal
Author Sarah Olson

Ingredients:

For the puree:

  • 2 small sugar pumpkins
  • water

For the crust and egg wash:

  • 1 frozen pie crust (I use Marie Callender's)
  • 1 egg
  • 2 tsp. water

For the pie filling:

  • 2 cups cooled pumpkin puree (you will be making this from the pumpkin listed above)
  • 12 oz. evaporated milk (not sweetened condensed)
  • 2 eggs
  • 3/4 cup brown sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ½ tsp. salt
US Customary – Metric
Get Recipe Ingredients

Instructions:

To Make the Pumpkin Puree:

  • Preheat the oven to 350 degrees.
  • Cut the stem off the pumpkins, then cut the pumpkins in half.
  • Use a spoon and remove the guts and seeds from the pumpkin halves and discard.
  • Cut the halves in half again so each pumpkin is now quartered.
  • Place the pumpkin quarters onto a baking sheet. Place in the oven. Bake for 1 hour or until the flesh is tender.
  • Let the pumpkin cool for at least 30 minutes. Scoop the flesh off the skins into a food processer or blender. Place the lid on the blender and pulse. Add water a tablespoon at a time if it seizes up.
  • Let this cool to room temperature before measuring and making into the pie. Place in fridge if you aren't going to use right away.

To Make Homemade Pumpkin Pie:

  • Preheat oven to 425 degrees.
  • Remove the frozen crust from the freezer. Make the egg wash by cracking the egg in a small bowl and adding the 2 teaspoons of water. Whisk. Use a pastry brush and brush the egg wash over the entire pie crust.
  • In a medium sized bowl add the cooled pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, nutmeg and salt. Whisk until combined.
  • Pour into pie crust. Place the pie onto a baking sheet and place in the preheated oven. Bake for only 15 minutes at 425 degrees.
  • Lower the heat to 350 degrees and cook for 45 additional minutes or until the pie is set in the middle.
  • Remove the pie from the oven and place on a cooling rack. Cool for at least 2 hours then transfer to the fridge.
  • Serve within 3 days or freeze.

Recipe Notes:

Can I freeze a cooked pumpkin pie?
  • Make sure the pie has cooled down to room temperature.
  • I freeze pumpkin pie the same way I do layers of cake; wrap in plastic wrap twice, then in foil.
  • Freeze for up to one month.
  • Thaw out for 12 hours in the fridge before needed.
  • Top with whipped cream or nutmeg if the top of the pie has been messed up from the plastic wrap.

Nutrition:

Calories: 399kcal | Carbohydrates: 57g | Protein: 10g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 399mg | Potassium: 439mg | Fiber: 4g | Sugar: 35g | Vitamin A: 12964IU | Vitamin C: 5mg | Calcium: 219mg | Iron: 3mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? I want to see your photos!Mention @vintagerecipetin on Instagram.

Have extra pumpkin puree?

Try my Pumpkin Cornbread!

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Filed Under: Dessert, Pies, Pumpkin Tagged With: fall, pie, pumpkin, pumpkin puree, pumpkin spice

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Pumpkin Cornbread »

Comments

  1. Megan says

    November 11, 2020 at 7:42 am

    After making the puree, how long will it keep in the fridge?

    Reply
    • Sarah Olson says

      December 19, 2020 at 1:57 pm

      About 5 days.

      Reply
5 from 1 vote (1 rating without comment)

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