How to Make Homemade Pumpkin Pie

Is this the year you make a homemade pumpkin pie? It’s not as difficult as you might think! Impress your family and guests this Thanksgiving with this or other easy dessert recipes.

This from scratch pumpkin pie calls for canned pumpkin but you can use fresh pumpkin as well. It’s surprisingly easy to make your own fresh pumpkin puree using a pressure cooker.

There’s nothing better than a homemade pumpkin pie and this recipe is always a crowd pleaser!

Get ready for the holidays or just prepare for a delicious family dinner night dessert. In any case, this tasty pumpkin pie will have you thinking of those cool fall days and nights.

If you need another amazing pie recipe to serve alongside your holiday meal, you’ll love this Pecan Pie without Corn Syrup.

Homemade Pumpkin Pie From Scratch

There’s something about making homemade pie crust that intimidates most people. I’ll admit–the store bought ones are tasty. They are so convenient, so I understand the draw.

But when it comes to pumpkin pie, I just prefer a from-scratch crust. I’ll show you an easy way to make this gorgeous pie. It’ll be your go to recipe for the holidays!

Here is what you need to make the pumpkin pie filling:

• 15 ounces of pumpkin
• 1 cup of sugar
• 2 teaspoons of cinnamon
• 1/4 teaspoon of salt
• 2 large eggs
• 1 1/2 cups of half n half

Here’s what you need to make the homemade pie crust:

• 5 cups of all purpose flour
• 1 teaspoon of salt
• 2 cups of Crisco
• 1 egg
• 1 teaspoon of white vinegar
• 1 heaping teaspoon of sugar
• bottled water

These are the tools that I think will be helpful for making this pumpkin pie:

Note: you don’t have to use these particular tools. These are just the tools that I used and the things that I think will help you make an amazing homemade pumpkin pie:

• 2 large mixing bowls
• parchment paper
• 1 wooden rolling pin
• pastry cutter
• waxed paper
• aluminum foil
• wire rack for cooling
• melted butter
• fall pie crust cutters – Optional
• colored sugars – Optional

Making the pie crust:

1. In a large bowl, mix the flour, salt, sugar, and Crisco, and cut the Crisco into the flour mixture with a pastry cutter, (like you would with any pie crust) until it resembles pea size pieces.
2. Add the egg to a 1 cup measuring cup, and beat it with a fork until it’s light colored and frothy.
3. Add the white vinegar to the egg, and stir.
4. Fill the measuring cup with water, stir, and pour into the flour mixture.
5. Mix the flour and egg mixture, until a ball forms. You can use your hands to do this, or a large spoon. You may need to sprinkle with a small amount of flour if the pie crust is too sticky.
6. Place the ball of crust on a large piece of parchment paper, and roll with a flour covered rolling pin, until your crust is large enough to fit in your pie pan, and come up the edges with enough to crimp; you’ll want about to roll your crust about three or four inches bigger than your pie pan. If the crust sticks to your rolling pin, sprinkle a little more flour on the crust.
7. Once the crust is rolled, turn in into your pie pan while it’s still on the parchment paper, and remove paper, leaving crust in pie pan.
8. Smooth your crust into the pan with your fingers, making sure there are no tears in the crust.
9. Trim off rough edges, but leave enough to put a nice crimped edge around the top of your crust/pan. Crimp the edges with fingers, and set aside.

How many crusts does this recipe make?

This recipe makes approximately four 9-inch pie crusts. You will have enough for multiple pies or for pies and decorative toppings. If you don’t need extra pie crusts or if you are only making one pie you may wish to cut the recipe in half!

How to make the pumpkin pie filling:

1. In a large mixing bowl, add the pumpkin, sugar, cinnamon, and salt, and mix until all ingredients are blended.
2. Add the eggs, and blend well.
3. Add the half and half, and mix until filling is completely blended.
4. Pour filling into prepared pie crust, and bake at 425 for 20 minutes, then reduce the oven temperature to 350, and bake for another 45 minutes, or until a knife inserted in the center comes out clean.
5. When the pie is done, remove from oven to a wire rack to cool.
6. When pie is completely cool, serve immediately, topped with whipped cream.
7. If you’re making the pie ahead, cover with waxed paper and them aluminum foil, and refrigerate until time to serve.
8. Enjoy!

How many pies can I make with this filling recipe?

This filling recipe will make one pie that is about 9 inches. You will need to double or triple the recipe if you need to make extra pies! The recipe has no issues being increased and you won’t run into any weird issues by simple doubling or tripling the recipe.

Can I make this pumpkin pie in advance?

This pie is absolutely delicious, anytime of the year.  It’s an easy pie to make, and bakes up beautifully. Whether you’re making it for guests for an after dinner dessert, or the family, they’re sure to love it, and want seconds.

The crust is flaky and light, and it melts in your mouth. You can make this the day before you’re serving it, and refrigerate it overnight, after a day in the fridge the flavors have a chance to meld and it really comes out amazing!

How do I decorate this pumpkin pie?

1. For the decorative leaves, and acorns, use fall cookie cutters.
2. If you do want to decorate the pie with the pie crust leaves and acorns, these cutters make it so easy to do.
3. You simply roll out your crust on parchment paper to about 1/4 thick, and with the cutters, press the cutter down onto the crust, and then push the leaf, or acorn out with the little button on top, onto a parchment lined cookie sheet, until you have as many as you want.
4. Bake the decorative leaves and acorns at 350 for about 10 – 12 minutes, or until golden in color. These burn really fast, so you have to watch them while in the oven.
5. Butter the leaves or acorns with melted butter when they come out of the oven if you don’t sprinkle with sugars.

You can also sprinkle them with colored sugars, or cinnamon sugar before baking for a little extra touch.  You can make a whole tray of these with the colored sugars or cinnamon sugar, or dip them in chocolate after baking for a pretty tray on your dessert table.

Printable Homemade Pumpkin Pie from Scratch Recipe:

Do you have any other delicious baking recipes I can try?

I sure do! We love to bake as a family so there’s tons of great recipes here at MoneywiseMoms for baked goods. Here are a few of my current favorites:

• Delicious Gluten Free Oatmeal Cookies
• Blueberry Oatmeal Muffins
• Patriotic Thumbprint Cookies
• Delicious Spinach And Ham Crustless Quiche
• Chocolate Chip Wheat Mini Muffins