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!
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!
Rich, creamy Pumpkin Pie from Scratch recipe with just enough pumpkin spice that everyone will love! For detailed instructions on how to make your own homemade pie dough, please see this post on Pie Crust Basics. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. 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.
Pumpkin Pie Recipe from Scratch
Ingredients
For the Pumpkin Pie Filling
Instructions
Notes
Recommended Products
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
This is a must for Thanksgiving! Your pie turned out perfectly. I’m always experimenting with the filling – yours looks like what I’m searching for. Will be making it for Turkey day.
Thank you for visiting! Hope you have a nice holiday meal!
The perfect pie and a must for Fall! This looks delicious and creamy!
Thank you. It’s my absolute favorite!
We LOVE pumpkin pie. It is a MUST on our Thanksgiving table. I always make it from scratch too. I use my mom’s cherished recipe. It is still in her handwriting. This pie looks perfect.
Creamy, delicious and healthy. Love the presentation too.
So good! I’m glad you use canned pumpkin, I love using that too it’s so convenient. This is perfect for Thanksgiving! We celebrate ours in October, so very soon 🙂
Pumpkin pie is my favorite Thanksgiving pie. Probably my favorite anytime pie! Stopping by from the #HomeMattersParty
This looks really good. It looks like it is the perfect pumpkin pie texture too.
Thank you for sharing this with us on the #HomeMattersParty. We hope to see you again when we open our doors on Friday at 12 AM EST.
I'm going to try this! We have some pie pumpkins I want to make a purée from! Thanks!
Wow, this looks amazing! Thanks for sharing at Merry Monday, hope to see you again next week!
mmmmm- looks delicious!