Best Pumpkin Pie Recipe From Scratch

So you want to make pumpkin pie, but you want to do it the old fashioned way? No problem! This is the best pumpkin pie recipe from scratch ingredients and it will show you how baking classic pumpkin pies is done the real way. It’ll take longer than conventional pie recipes, but you’ll learn how to bake a delicious pie that will keep your guests asking for more. Take a note of the ingredients and get ready to begin, you’re on your way to culinary success. Also, if you end up having leftover pumpkin, be sure to check out how you can use it for this popular caffeinated treat!


1 medium sugar pumpkin (around 3 pounds)
Canola Oil

Pie Crust
2 cups – All Purpose Flour
1/4 tsp – Salt
2/3 cup – Cold Unsalted Butter (1/2 inch pieces)

1 can (14oz) – Sweetened Condensed Milk
1/2 cup – Whipping Cream
2 tbsp – Cornstarch
2 tbsp – Molasses
2 tbsp – Canola Oil
1 tbsp – Ground Cinnamon
1 tsp – Ground Ginger
1/4 tsp – Salt
3 – Large Eggs


Prepping the Pumpkin

  1. Preheat your oven to 375 degrees F.
  2. Remove the pumpkin’s stem, then cut it open and scrape out the inside. Make sure to remove all of the seeds as well.
  3. Cut it open in half and lay the the pieces (cut side face down) on a baking sheet lined with aluminum foil.
  4. Take the canola oil and rub it all over its skin.
  5. Bake it for about an hour, or until it’s tender enough to be puncture’s by a fork.
  6. Remove it from the heat and allow it to cool.

Making the Pumpkin Pie Crust

  1. While the pumpkin cooks, start prepping the pie’s crust.
  2. Combine the all purpose flour with salt in a large bowl.
  3. Add in butter and work it into the mix until you get a crumbly texture to the dough.
  4. Stir in 4 to 5 tablespoons of cold water until the flour is moistened.
  5. Split the dough in half and shape each mound into a ball, then slightly flatten them.
  6. Wrap one up in plastic wrap and refrigerated it for another use.
  7. Roll out the other mound on a floured surface until you get a nice 12-inch diameter mound.
  8. Place it into a 9-inch diameter pie dish and fold over any overhanging dough to create the edge of the crust. Use a fork to give it a nice decorative touch.
  9. Store it in the fridge for 15 minutes until it cools.
  10. Take it out after it’s cooled and line inside of the crust with foil and place a pie weight on top of it until the crust sets (about 10 minutes).
  11. Remove everything from the crust and reduce the oven’s temp to 350 degrees F.

Making the Pie Filling

  1. Scoop out all of the pulp from the roasted pumpkin.
  2. Puree it in a food processor until you have a nice smooth consistency. You should get about 4 cups of puree.
  3. Add in the condensed milk, cornstarch, whipping cream, canola oil, molasses, cinnamon, ginger, eggs, and salt. Mix everything until it’s all blended evenly.

Putting it All Together

  1. Pour the filling onto the crust.
  2. Bake it for about 1 hour at 350 degrees F, or until the filling in the center sets.
  3. Take the pie out of the heat and let it cool down on a rack for 30 minutes.
  4. Serve it either chilled or at room temperature.
  5. Enjoy your masterpiece!
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