This recipe for pumpkin pie from scratch is my all-time favorite pie recipe. Ever since I was a little girl, pumpkin pie has been one of my favorite pumpkin dessert recipes.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!
Pumpkin Pie from Scratch
When it comes to celebrating Thanksgiving, you need to serve the best pumpkin pie from scratch 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 pumpkin pie from scratch 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.”
Libby’s 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!
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- 1 cup flour
- 1/4 tsp salt
- 1/3 cup shortening
- Ice cold water
- 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 – if you don’t have this in your pantry, you can make my easy Homemade Pumpkin Pie Spice Recipe.
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.
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.
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.
Allow to cool before serving and then serve with homemade whipped cream on top. Homemade Vanilla Ice Cream is always nice as well; especially around the holidays when you can enjoy a slice of Homemade Apple Pie too!
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.
You can freeze pumpkin pie as well. My mother likes to lay the slices of pie out on a baking tray lined with parchment paper. Then place the baking tray in the freezer to flash freeze for about 30 minutes. Remove the frozen slices from the tray and store in either an air-tight container or freezer safe plastic bag.
Ready for more 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!
- 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
- Beat eggs in a large bowl with an electric mixer.
- Stir in the pumpkin, sugar and Pumpkin Pie Spice.
- Gradually add in the evaporated milk.
- Pour into pie shell.
- Bake for 15 minutes in a preheated 425 degree oven.
- 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.
- Transfer pie to a wire rack to cool before serving.
For detailed instructions on how to make your own homemade pie dough, please see this post on Pie Crust Basics.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 60mgSodium: 101mgCarbohydrates: 32gFiber: 1gSugar: 27gProtein: 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.
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!