I’ve been making homemade pumpkin pie from a fresh pumpkin, not a can of pumpkin from the store, every year for well over a decade. I have an easy, from scratch recipe I found in an old farm women’s cookbook years ago and have been making the same recipe every year. Homemade pumpkin pie made from a fresh real pumpkin is my all time favorite pie, especially with a dollop of homemade whipped cream on top- yum!!
One of the reasons I love this homemade pumpkin pie recipe is that it doesn’t use condensed milk. I’m not quite sure exactly what condensed milk is, but it is something I don’t keep around and haven’t used it in years. I prefer to use real milk and what’s even better is being able to see the cows that our milk comes from when I look out my kitchen window!
This homemade pumpkin pie recipe uses basic ingredients I always have in my kitchen and spice cabinet. It is even better when it is made with eggs straight from the chicken coop!
I shared about how easy it is to make your own homemade pumpkin or winter squash puree in this post. This morning I processed a bunch of pie pumpkins from our friends’ farm down the road in preparation for making a homemade pumpkin pie next week for Thanksgiving. I even have some extra containers of frozen pumpkin puree so I can make our delicious sourdough pumpkin muffins and yummy pumpkin bread too.
If you don’t have fresh pumpkin puree, you could use canned pumpkin but I don’t know why you would want to do that- fresh pumpkin puree tastes so much better than store bought canned pumpkin and it really isn’t hard to make!
How to make a homemade pumpkin pie from fresh pumpkin
To make this recipe with fresh pumpkin, you will need to follow the directions in this post on how to make pumpkin puree. Scroll to the bottom of the post for a printable version of our fresh pumpkin pie recipe.
Pumpkin Pie Ingredients:
1 9″ pie shell (you can find our favorite no fail pie crust recipe in this post)
1 3/4 cup pumpkin puree
1 3/4 cup milk
2/3 cup brown sugar
2 Tablespoons dark molasses
1 1/2 teaspoons ground cinnamon
1/4 teaspoon powdered ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 Tablespoon cornstarch (we use this GMO free kind )
Pumpkin Pie Directions:
Step 1: Preheat the oven to 425 degrees F. Blend the sugar, spices, cornstarch and salt in a large mixing bowl.
Step 2: Beat the eggs, milk and molasses in a separate bowl. Stir in the pumpkin puree
Step 3: Combine the dry ingredients with the wet ingredients. Mix until it is smooth.
Step 4: Pour the mixture into the pie shell and bake it for 15 minutes at 425 degrees.
Step 5: Then reduce the heat to 350 degrees and bake for another 40 minutes or until the pie is set. Then remove from the oven and allow to cool.
Serve the pumpkin pie with a dollop of homemade whipped cream on top. It is so delicious!!
If you really want a fun challenge, you can try baking your pumpkin pie outdoors, off grid in a dutch oven by following the steps in this post. Or take it to the next level and make your whole Thanksgiving dinner outside and off grid which is our family’s annual tradition that I shared about in this post.
Making a homemade pumpkin pie from scratch with fresh pumpkin is a culinary delight. I promise that once you start making pumpkin pie this way you will never want to go back to store bought pumpkin- the taste just doesn’t even compare! I love this fresh pumpkin pie so much that I’ll share a little secret with you: we eat leftovers of our homemade pumpkin pie for breakfast in the days after Thanksgiving. This pumpkin pie is so delicious I just can’t get enough of it!!
Homemade Fresh Pumpkin Pie
- 1 9 inch pie crust
- 1 3/4 cup pumpkin puree
- 1 3/4 cup milk
- 3 eggs
- 2/3 cup brown sugar
- 2 Tablespoons dark molasses
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 Tablespoon cornstarch we use non GMO
- Preheat the oven to 425 degrees. Blend the sugar, spices, cornstarch and salt in a large mixing bowl.
- In a separate bowl, beat the eggs with the milk and molasses. Stir in the pumpkin puree.
- Combine the wet and dry ingredients and mix until smooth. Pour into the pie crust.
- Bake at 425 degrees for 15 minutes. Then reduce the heat to 350 degrees and bake for an addition 40 minutes or until the pie is set.