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Delicious homemade pumpkin pie from scratch made with fresh pumpkin and without canned ingredients.

Pumpkin Pie from Scratch (No Canned)

This homemade pumpkin pie is made with fresh pumpkin puree, resulting in a bright, warm, and authentic flavor without the metallic taste of canned fillings.
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Prep Time 1 hour 25 minutes
Cook Time 55 minutes
Total Time 2 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pumpkin filling
  • 1 whole small sugar pumpkin (about 2.5 to 3.5 pounds) Use small sugar pumpkins for better flavor.
  • 3 large eggs
  • 1 unbaked pie crust unbaked pie crust (homemade or store bought, no judgment)
  • 1 cup milk (any kind) Whole milk is classic, but options include half and half or oat milk.
  • 3/4 cup brown sugar Add white sugar for a brighter flavor if desired.
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves or nutmeg Use a pinch.
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. Cut the pumpkin in half, scoop out the seeds, and place it cut side down on a baking sheet. Add a shallow puddle of water to the pan to keep it moist.
  3. Roast the pumpkin for 40 to 55 minutes until a fork slides in easily. Let it cool until handleable.
Making the Puree
  1. Scoop out the soft pumpkin flesh and blend it until smooth.
  2. If it looks watery, strain it for thicker consistency.
Mixing the Filling
  1. In a bowl, whisk together the eggs, brown sugar, spices, vanilla, and salt.
  2. Whisk in your milk, then incorporate the pumpkin puree until smooth and pourable.
Baking
  1. Pour the filling into the crust and bake at 425°F for 15 minutes.
  2. Lower the temperature to 350°F and bake for an additional 35 to 50 minutes, checking at 35 minutes. The edges should look set and the center should still wobble slightly.
Cooling and Chilling
  1. Cool the pie on the counter for about 2 hours.
  2. Refrigerate for at least 4 hours, preferably overnight, for the best texture.

Notes

For best results, let the pumpkin puree drain if it is too watery. Chill the pie before serving for clean slices. If the crust browns too quickly, cover it with foil during baking.