Homemade Pumpkin Pie Recipe from Scratch Plus Pumpkin Pie Spice Mix
Make a homemade pumpkin pie recipe from scratch to enjoy this holiday season. Plus try my wonderful recipe for pumpkin pie spice mix. This easy pumpkin pie spice mix is the perfect pantry staple for all your favorite seasonal recipes.
Homemade pumpkin pie has always been a classic in my home. Throughout my childhood, as I was growing up, pumpkin pie was legit the fourth quarter dessert of the season. My mom always made homemade pumpkin pie from scratch right around Halloween and again for Thanksgiving. And, of course, it would make another appearance for Christmas dinner.
I remember, very vividly in fact, carving Halloween pumpkins as a kid. Cutting open the pumpkin tops like little lids and scooping out all the sticky guts and seeds inside. Then my brother and I would scrape out the meat from the pumpkins before we carved faces into our Halloween jack-o-lanterns.
Regardless of the fact that these were Howden pumpkins — decorative pumpkins with stringy fibers and bland flesh — mom would still use the meat to bake homemade pumpkin pie from scratch. Granted she used half of the pumpkin flesh and combined it canned pumpkin and condensed milk, but all the same. Waste not want not.
For her, adding some Cool Whip on top made everything better. However, as I’m not really a Cool Whip kind of girl, I found a better way to make homemade pumpkin pie from scratch. (Sorry, Mom!)
Keep reading to learn how to make my homemade pumpkin pie recipe with condensed milk from scratch. (I recommend using sugar pumpkins for the best pumpkin pie! Not the kind you use for jack-o-lanterns.) Not only do I instruct you on how to make pumpkin pie from scratch, but I also share my easy pumpkin pie crust recipe and a recipe for pumpkin pie spice mix. (It makes a great addition to not only your homemade pumpkin pie, but sweet and savory dishes as well.) Plus learn how to choose the best pumpkins for making homemade pumpkin pie from scratch!
Best Pumpkins for Homemade Pumpkin Pie
While I used sugar pumpkins for my homemade pumpkin pie recipe, there are other pumpkins you can use instead. (Just be sure to avoid those watery, flavorless Howden pumpkins commonly used for making jack-o-lanterns.)
When shopping for pumpkins to make pie, you should look for pumpkins labeled sugar pumpkins or pie pumpkins. Here are the best varieties for making the best homemade pumpkin pie from scratch.
- Baby Pam Pumpkins
- Autumn Gold Pumpkins
- Cinderella Pumpkins
- New England Pie Pumpkin
- White Lumina Pumpkins
- Ghost Rider Pumpkins
- Early Sweet Sugar Pie
- Fairy Tale Pumpkins
- Triple Treat Pumpkins
- Small Sugar Pumpkins
How to Choose Pumpkins for Homemade Pumpkin Pie
In addition to choosing the right variety of pumpkin for your pumpkin pies, size also matters. For best results, pie pumpkins should weight between four and eight pounds each. (You’ll opt for smaller pumpkins for my homemade pumpkin pie recipe.) They should also be free of soft spots and bruises.
What If My Store Only Carries Jack-o-Lantern Pumpkins?
If your local store is fresh out of sugar or pie pumpkins, or only sells large Howden pumpkins meant for making jack-o-lanterns, you can simply choose a winter squash instead. Most canned pumpkin puree is in fact winter squash anyway. Therefore, feel free to substitute a winter squash, such as butternut squash, for the sugar pumpkins in the recipe.
Homemade Pumpkin Pie Recipe from Scratch
Before You Get Started
You’ll need to roast the pumpkins for the homemade pumpkin pie recipe first, in order to make the pumpkin pie filling. To do this, you’ll first need to roast the pumpkins. While the pumpkins roast, make and refrigerate the pumpkin pie crust dough. Then make the pumpkin puree for the pumpkin pie filling for the recipe, in that order.
In addition, if you aren’t using a pre-made pumpkin pie spice mix, you can find a recipe for pumpkin pie spice mix after the recipe. You’ll need to have this made beforehand, in order to incorporate it into your homemade pumpkin pie recipe.
How to Make Pumpkin Puree
To make the pumpkin puree for the pumpkin pie filling, first preheat the oven to 400°F.
While the oven preheats, cut two small sugar pumpkins in half. Then scrape out the seeds from inside the pumpkins.
Roast the pumpkin halves on a baking sheet in the oven for 45 minutes, until soft.
Allow to cool slightly, then scrape out the flesh from the roasted sugar pumpkins.
Then combine the pumpkin in a food processor or blender, and blend until smooth.
Pumpkin Pie Crust Recipe
Pumpkin Pie Crust Recipe Ingredients:
2 cups of whole wheat flour
1 ½ sticks of unsalted butter, cubed
1 Tablespoon salt
8 tablespoons of ice water, or as needed
1 egg, beaten
Granulated sugar, optional (as desired)
Directions on How to Make Pumpkin Pie Crust:
While the pumpkins roast in the oven, prepare the pumpkin pie crust for my homemade pumpkin pie recipe.
Add the flour and salt to a large bowl. Then mix together with a fork until both ingredients are thoroughly combined.
Next, add the butter (at room temperature) to the flour and salt. Mix well.
Now add water the to the bowl and stir well. Continue to mix the ingredients until the dough for the pumpkin pie crust starts to come together.
Once ready, work the dough for the pumpkin pie crust it into a ball. Then cover the dough with cling wrap and refrigerate for 45 minutes.
(You will reserve the egg for use later.)
Pumpkin Pie Filling Recipe
Pumpkin Pie Filling Recipe Ingredients:
2 small sugar pumpkins, roasted and pureed
1 cup of condensed milk
1 cup of granulated sugar
1 Tablespoon plus 2 teaspoons pumpkin pie spice mix, see below
Directions on How to Make Pumpkin Pie Filling:
To make the pumpkin pie filling for your homemade pumpkin pie, mix the pumpkin puree, condensed milk, sugar, and pumpkin pie spice mix together in a large bowl. Then set aside.
Directions on How to Bake Homemade Pumpkin Pie:
Once you’ve made the pumpkin pie filling and the pumpkin pie crust dough, you’re all set to make a homemade pumpkin pie recipe from scratch using condensed milk. If you haven’t already made the recipe for pumpkin pie spice mix, you can find it below. Otherwise, you can use a pre-made pumpkin pie spice mix of your choice.
To make (and bake!) this homemade pumpkin pie recipe, first preheat the oven to 375°F.
Cut the prepared pumpkin pie crust dough in half. Then roll out both halves of the dough until round and flat like pancakes. They should be large enough to fill your pie pan.
Now roll one half of the dough onto a pie dish, forming the dough around the edges of the pie pan, trimming the edges and shaping as desired.
Once you’ve spread the dough in the pie pan, fill the dough with the pumpkin pie filling. Trim to fit.
Spread the other half of the dough over the top of the pumpkin pie filling so it covers the entirety of the pie.
Next, brush the pie with the beaten egg. Sprinkle the top of the crust with granulated sugar, as desired.
Then, cut four slits on top of the pie to create small vents in the top of the pumpkin pie crust.
If you’d like to add a decorative touch to your homemade pumpkin pie, you can use any leftovers of dough you trimmed off to create leaves for the top of your pie. Simply cut out leaf shapes using a small paring knife, or use a leaf shaped cookie cutter. Then add the leaves to the top of the pie.
Finally, bake the pie for 45 minutes, or until the crust is golden brown. Then remove from the oven and allow to cool.
Pumpkin Pie Crust
Pumpkin Pie Filling
How to Make Pumpkin Puree
How to Make Pumpkin Pie Crust
How to Make Pumpkin Pie Filling
How to Bake Homemade Pumpkin Pie
Serving Size: 1
Amount Per Serving: Calories: 495Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 82mgSodium: 855mgCarbohydrates: 71gFiber: 4gSugar: 48gProtein: 8g
Recipe for Pumpkin Pie Spice Mix
You can use pre-made pumpkin pie spice mix for my homemade pumpkin pie recipe with condensed milk. Or you can make your own. Here’s an easy recipe for pumpkin pie spice mix to give your pumpkin pie the perfect fall flavor!
To make this recipe for pumpkin pie spice mix, simply measuring out the ingredients with a measuring spoon. Then combine the spices in a bowl and whisk until well combined.
Store your pumpkin pie spice mix in an airtight container, until ready for use, up to six months for maximum freshness.
Alternately, if you don’t have all the spices you need to make my recipe for pumpkin pie spice mix, you can simply use a combination of nutmeg and cinnamon. In lieu of the pumpkin pie spice mix called for in my homemade pumpkin pie recipe, instead substitute it with 1 Tablespoon cinnamon powder and 2 teaspoons of nutmeg powder.
Where to Buy Spices for Making Pumpkin Pie Spice Mix
I recommend the spices from Mountain Rose Herbs for my recipe for pumpkin spice mix. All of they’re spices are hand selected from the finest harvests each year for exceptional quality and freshness. Plus I save so much money purchasing my spices in bulk. I’ve been shopping with Mountain Rose Herbs for close to fifteen years. Ever since I first discovered them back when I started making homemade soap. I’ve never once been disappointed.
If you like my homemade pumpkin pie recipe with condensed milk, then be sure to try some of my other amazing homemade pumpkin recipes.
- Pumpkin Butter Recipe
- Vegetarian Pumpkin Chili Recipe
- Pumpkin Cheesecake Brownies Recipe
- 2-Ingredient Pumpkin Spice Latte
This homemade pumpkin pie recipe originally appeared on Becca Ink.
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