From Scratch Pumpkin Pie Recipe

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Trust me when I say this pumpkin pie recipe will become one of your family favorites from scratch. Without fail, at our house during the Thanksgiving holidays, the most requested dessert is pumpkin pie.

You can make this easy fall recipe with canned or fresh pumpkin puree. Best of all, you can make it ahead to save time or even freeze it for several days in advance.

And by the way, pumpkin desserts don’t have to be just pumpkin pie either. To mix things up this Thanksgiving, make these pumpkin muffin recipes for breakfast, and then make one or even more of these 25 pumpkin cake recipes or these 20 pumpkin bread recipe ideas.

You can choose a different one for each of your Thanksgiving and holiday dinners.

fresh hot made from scratch pumpkin pie cooling on a rack.  Light brown baked crust and looks delicious

My mom was in charge of making her special pumpkin pie recipe in years past, but she has ceased to cook as much as she did in recent years. So I’ve been blessed to be given her old-fashioned recipe, and now I’m excited to be able to share it with you.

This recipe uses a ready-made frozen crust. But if you have a favorite homemade pie crust or a gram cracker crust recipe you prefer to use, feel free to do so. Just use the same instructions.

Pumpkin Pie Recipe From scratch

When I say old-fashioned pumpkin pie recipe, I mean easy and old-fashioned. Mom’s recipe uses fresh pumpkin puree, unlike many recipes today. But if you don’t have fresh pumpkin, canned will do.

Homemade VS Canned Pumpkin Pie

There is considerable debate today about using fresh pureed pumpkins or store-bought canned pumpkin. The favorite is still a homemade puree at our family gatherings using sugar pumpkins. The flavor is just so much more profound and rich.

But not everyone has access to or can make a homemade puree, and I understand that, so I’ve included both in this recipe to give you options.

Is Blind Baking The Pie Crust Necessary?

No, blind baking is not necessary when making this recipe. Instead, mix all pumpkin pie filling recipe ingredients, pour them into an uncooked or frozen ready-made pie crust, and bake. Both the filling and the pie crust will cook at the same time.

Healthy Alternative Recipe Substitution

This recipe calls for one heaping tbsp of all-purpose flour. For a healthier grain-free alternative, use almond flour. Substitute for a gluten-free recipe, and use ¼ cup of almond flour. The taste does not change.

For a healthier salt, substitute Himalayan fine ground salt in place of white table salt.

This recipe is for one pie.


  • 2 cups homemade pumpkin puree OR 1 (15oz can) of store-bought pumpkin
  • 2 eggs
  • 1 tsp. vanilla extract ( I use Watkins, its flavor is better than homemade)
  • 1 cup of heaving whipping cream or evaporated milk (I use heaving whipping cream for additional healthy fat)
  • 1 cup of sugar
  • ½ tsp. salt (I use this Himalayan fine ground)
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • 1/8 tsp. ground ginger
  • 1 heaping tbsp. all-purpose flour OR ¼ cup almond flour in place of all-purpose

If you prefer to use store-bought pumpkin spice, use 1tsp. in place of the cinnamon, nutmeg, cloves, and ginger.

ingredients for a made from scratch pumpkin pie in glass bowls ready for making an old fashioned pumpkin pie recipe


STEP 1. Mix wet Ingredients in A Small Mixing Bowl- Set aside

It’s not necessary to stir the eggs. Just leave the yolk whole. Add vanilla extract and whipping cream, then set aside.

STEP 2. Whisk Dry Ingredients Together in a Large Mixing Bowl

This includes sugar, salt, spices, and flour. Mix well using a whisk until well blended.

STEP 3. Next, Mix All Ingredients in a Large Mixing Bowl

Lastly, slowly add pumpkin puree and egg mixture to dry goods. With a whisk, blend until thoroughly mixed. You may need to use a wooden spoon or spatula. The blended mixture can sometimes be challenging to mix with dry ingredients depending on the puree.

fresh pumpkin puree in a bowl with a ready made crust getting ready to make a from scratch pumpkin pie recipe

STEP 4. Bake

Pour mixture into a premade baking pie crust, and bake for 1 hour at 300°F. Baking at a lower temperature helps to prevent pie filling from cracking.

Remove from the oven, and allow pumpkin pie to cool to room temperature while sitting on a baking rack or towel on the counter. Then, enjoy!

Make-Ahead Steps – From Scratch Pumpkin Pie Recipe

Pumpkin pie is a perfect dessert that you can easily make ahead. Here’s how: Mix the pie filling ahead, cover it tightly with plastic wrap, and keep it in the refrigerator for up to 2 days. When ready, pour pie filling into a premade pie crust and bake.

Or pumpkin pies can be frozen for up to one month. To freeze – bake and let them cool completely to room temperature. Next, cover them tightly with plastic wrap and then put them into a 2-gallon sealable bag.

To thaw or defrost, place pies in the refrigerator two days ahead of the time you plan to serve them and allow for them to defrost slowly. If you forget to put it inside the fridge, it can be thawed on the counter for several hours, but the crust tends to be soggy when thawed at room temperature.

Are you looking for another pumpkin recipe? Don’t miss this one for Roasted Pumpkin Seeds. They make for a great healthy snack!


How Do I Know When My Pumpkin Pie is Done?

To know if a pumpkin pie is done, insert a knife or a toothpick in the center. If it comes out clean, your pie is done.

Is Pumpkin Pie Still Jiggly When Done?

Yes! You can test doneness by gently shaking your pie. The center will still jiggle slightly, but the sides are firm and not wavy.

What Pumpkin Makes The Best Pie?

The best pumpkins for making pies are old-fashioned heirlooms. Several varieties include Sugar Pumpkins, Jarrahdale, Fairytale, Long Pie, and Dickinsons.

Are Carving Pumpkins Good For Pie?

Carving pumpkins are stringy and not watery. This is because jack-o-lantern pumpkins don’t have as much meat inside them, and they don’t cook up as sweet. They will taste different, but they are safe to eat.

How Do I Thicken My Pumpkin Pie Filling?

Pumpkin pie filling is in the custard family. So if the filling seems too runny, you can add an extra egg to help the custard thicken and maintain its shape when cooked.

This is a true southern recipe indeed! My mom got it from her mom, and it’s been in our family for generations. So tell me, do you plan on making this recipe?

More Fall Recipes

Yield: 1 Pie

Pumpkin Pie Recipe (from scratch)

2 yummy made from scratch pumpkin pies with a lovely lightly browned crust

This old-fashioned pumpkin pie recipe is a must-make for Thanksgiving! This easy recipe will become the star of your family's holiday table.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 2 cups homemade pumpkin puree*
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup of heavy whipping cream or milk
  • 1 cup of sugar
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • 1/8 tsp. ground ginger
  • 1 heaping tbsp. all-purpose flour**


  1. Preheat the oven to 300°F
  2. Mix eggs, vanilla, and milk into a small bowl and set aside.
  3. Mix spices, flour, sugar, and salt in a large mixing bowl.
  4. Then blend pumpkin puree and egg mixture into the dry mixture. Stir until well blended.
  5. Pour mixture into ready-made pie crust.
  6. Bake at 300° for 1 hour


* 1 (15oz can) of store-bought pumpkin (if not using homemade puree)

** ¼ cup almond flour in place of all-purpose (for a gluten-free pumpkin pie recipe)

*** Prefer to use a store-bought Pumpkin Pie Spice - use 1 tbsp.

from scratch pumpkin pie recipe ingredients on a surface with cooked pumpkin pies cooling on a rack. Has text overlay that ready Made-From-Scratch Pumpkin Pie Recipe

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