Pumpkin Pie Recipe from Scratch

This recipe for pumpkin pie from scratch is my all-time favorite pie recipe. Ever since I was a little girl, this recipe has been my favorite. But not all recipes are the same! Today I’m going to share with you my secret ingredient to baking the best every pumpkin pie that will have you getting rave reviews from your family and friends this holiday season!

This blog post has been updated since it first appeared in 2015 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them! 

Pumpkin Pie Recipe

If you’re like me, you love pumpkin pie. I mean, that’s probably why you found this recipe because you were searching for it on Google or Pinterest, right? And when it comes to celebrating Thanksgiving, you need to serve the best recipe you can find and this is it!

I will admit that this pumpkin pie recipe is not entirely from scratch…meaning I don’t use a real pumpkin from the garden to make the base. I’m not a fan of pumpkin pie made with fresh pumpkin. To me, fresh pumpkin is better for savory recipes and not a sweet pie recipe. 

That being said, I believe the secret to making the best pumpkin pie recipe is in the kind of canned pumpkin you use. You never want to use the canned pumpkin that already has spices in it or is labeled “pumpkin pie filling.” 

Secret for the Best Pumpkin Pie Recipe

The recipe I’m sharing with you today is the recipe my mother has been making for years. It comes out perfect and delicious every single time. 

The recipe is from the back of a can of Libby’s 100% Pure Pumpkin. However, you don’t add the spices that are listed in the directions. Instead, add 2 to 3 teaspoons of Pumpkin Pie Spice. Sometimes I add a whole tablespoon. 

The result is a rich, creamy pie with just enough pumpkin spice that everyone will love! 

How to Make Pumpkin Pie from Scratch

Make sure you print out the recipe below and save it for later!

Ingredients for the Pie Dough: 

• 1 cup flour
• 1/4 tsp salt
• 1/3 cup shortening
• Ice cold water

It really does make a difference with this recipe to use a homemade pie crust dough. For full detailed instructions, please see this post on Pie Crust Basics. 

Ingredients for the Pumpkin Pie Filling: 

• 3/4 cup white sugar
• 2 eggs
• 1 – 15 ounce can Libby’s 100% Pure Pumpkin
• 1  -12 ounce can evaporated milk
• 2 to 3 tsp of Pumpkin Pie Spice

Begin by beating the eggs in a large bowl with an electric mixer. Next, stir in the pumpkin, sugar and Pumpkin Pie Spice. Then, gradually add in the evaporated milk. Once the mixture is smooth, pour into prepared pie shell.

How to Bake Pumpkin Pie 

Bake for 15 minutes in a preheated 425 degree oven. Then reduce oven temperature to 350 and continue to bake for 40 minutes or until a knife inserted into the center of the pie comes out clean. Remove from the oven and transfer the pie to a wire rack to cool before serving.

How to Serve Pumpkin Pie

Allow to cool before serving and then serve with homemade whipped cream on top. 

Homemade Pumpkin Pie can be left at room temperature for at least two hours. After that, if needs to be refrigerated. It will keep in the refrigerator for 4 days. 

More Delicious Fall Inspired Recipes: 

• Pancake Mix Pumpkin Pancakes
• Pumpkin Cheesecake Parfaits
• Pecan Pumpkin Cookie Cups – starts out with a cake mix!
• Pumpkin Pie Treats
• Mini Pumpkin Bundt Cakes – video too! 
• Pumpkin Spice Pull Apart Bread – video too! 

Pumpkin Pie Recipe from Scratch

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Rich, creamy Pumpkin Pie from Scratch recipe with just enough pumpkin spice that everyone will love!

Print

Ingredients

• 1 unbaked pie crust/shell

For the Pumpkin Pie Filling

• 3/4 cup white sugar
• 2 eggs
• 1 15 ounce can Libby's 100% Pure Pumpkin
• 1 12 ounce can evaporated milk
• 2 to 3 tsp of Pumpkin Pie Spice

Instructions

1. Beat eggs in a large bowl with an electric mixer.
2. Stir in the pumpkin, sugar and Pumpkin Pie Spice.
3. Gradually add in the evaporated milk.
4. Pour into pie shell.
5. Bake for 15 minutes in a preheated 425 degree oven.
6. Reduce oven temperature to 350 and continue to bake for 40 minutes or until a knife inserted into the center of the pie comes out clean.
7. Transfer pie to a wire rack to cool before serving.

Notes

For detailed instructions on how to make your own homemade pie dough, please see this post on Pie Crust Basics.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  McCormick Pumpkin Pie Spice, 2 OZ
• 
  KitchenAid Digital Hand Mixer
• 
  9.5-Inch Deep Pie Plate

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 206 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 60mg Sodium: 101mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 1g Sugar: 27g Sugar Alcohols: 0g Protein: 6g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.