Scratch Pumpkin Pie

"This pie has an old fashion look and taste to it because I use a fresh pumpkin not pumpkin from the can. I make this recipe myself because I like squash and have always liked the smell of the jack-o-lantern as a child. I have also used an acorn squash. This is for the person who likes to "putter" in the kitchen. Yes, it's time consuming. This recipe will make one pie plus one quart pumpkin custard see directions."
photo by Dine  Dish photo by Dine  Dish
photo by Dine Dish
photo by Dine  Dish photo by Dine  Dish
photo by Hannah C. photo by Hannah C.
photo by kandiland22 photo by kandiland22
photo by Dine  Dish photo by Dine  Dish
Ready In:
4hrs 30mins
1 pie




  • Wash pumpkin, remove seeds,place in bowl and set aside,(more on seeds later).
  • cut pumpkin into pieces small enough to fit into metal colander, or veggie steamer, place into large enough pot so colander fits into it, fill bottom with water (to your second knuckle) put tight lid on pot and bring to boil. When water is boiling reduce to a hard simmer. Fork test for doneness after 1/2 hour, check water level. Repeat every 15-20 minute until done-like your boiled potatoes.
  • Drain water carefully, with clamped on lid and potholders.
  • Set aside to cool. When cool, place skin side in palm of hand and remove pulp with spoon, spoon into bowl.
  • If you want puree type pumpkin, put through sieve, food mill, blender, or food processor. I like mine using the hand potato masher, mashed well.
  • Measure out 2 cups pumpkin for pie, put into bowl. Place the rest into freezer containers for later (2 cups for pies) pies and bread or cookies, or as a side veggie.
  • Add in bowl sugar, salt, spices, eggs. Mix then carefully add milk and stir.
  • Pour into pie shell, foil edges, and place on foiled, cookie sheet and bake 350°F for 50-60 minutes. Give knife clean test. If not clean, bake longer.
  • Left over pumpkin pie mix I place into a greased 1 qt.oven proof dish and bake in a water bath like, custard.
  • Pumpkin seeds keep the kids busy, let them clean them, do not worry about the strings this is there project. Soak over night in salt water. Heat oven to 300°F; melt some butter (2-3 tsp) on cookie sheet in oven. Place drained seeds on sheet and add pumpkin pie spices and sugar or cinnamon and sugar to taste. Stir every so often- 15-20 minutes, they will stick together, just mash out with your pancake flipper. After about 30-45 minutes they should be done. Give them the "crispy" test. Careful--the hot sugar will burn your fingers.

Questions & Replies

default avatar
  1. Tori M.
    Is it supposed to be really liquidy? Like before cooked i mean.. its really liquidy
  2. Suzanne S.
    What does finished pumpkin mean?
  3. csmi3630
    Can I substitute Pumpkin Pie Spice instead of the other spices? And if so how much should I use?


  1. anthony.castleberry
    Awesome pumpkin pie! I've never been a fan of pumpkin, but it turned out great, and I ate almost the whole pie over the following few days. I was a bit scared when I first took the pie out of the oven because it was still very liquidy, but it firmed up as it cooled in the refrigerator. This recipe is a keeper...Thanks!
  2. tlbro1
    We received a free pumpkin and had no other use for it, so I thought that I would try my hand at from scratch pie. The pie turned out great. I was not sure that it would set up, since it seemed extra soupy. Next time, I will halve the ginger and clove, since it was a little much for our family's taste. I baked the pumpkin rather than steam it and the pumpkin prep was easier and not a messy as I feared. Thank you for this wonderful recipe.
  3. Becky S.
    Love this recipe my only complaint is the amount of clove. I would just put in less next time as I like the flavor but not the bitter aftertaste it leaves. Otherwise this is going to be my go to pumpkin pie recipe. The only change I did make is that I bake my pumpkins whole for about an hour at 350, slice off the top and let it cool then slice in half, gut and peel off the skin purée the insides. Easiest method I have come across
  4. Deedee P.
    Make life a whole lot easier. Cut your pumpkin or squash in half. Take the seeds out and turn it cut side down in a foil lined baking pan. Cook for 30 minutes at 350 degrees. when cooled scrape the pumpkin pulp out of the shell. No straining or draing and your hands won't be blistered and cramping when you are done.
  5. Dine  Dish
    I had some leftover fresh pumpkin puree that I had frozen last year and used it to make this delicious pie. We like only cinnamon so I didn't add the other spices. Consistency and flavor of this pie is perfection!


  1. Whidbeycruisers
    I used la leche evap milk, it already has the sugar in it. Perfectly turned out. Used pumpkin pie spice already mixed together. Gluten free crust, everyone liked it this way.


<p>Fun events here at Zaar I have participated in: <br /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Photobucket /> <br /><br /><img src= border=0 alt=Photobucket /> <br /><br /><br /><br /><br />I inherited a passion for collecting cookbooks and recipes. This looks like a good fourm to do this and share what I know with others. Along with cookbooks I collect old glass fruit bowls, and depression glass, and other types of glass.<br />Raised on the coast of Washington state, and LOVE FRESH seafood ! I have lived in Montana, and New Mexico also, and now live in the Beautiful Black Hills of South Dakota. <br />&nbsp;I&nbsp;am known for takeing a recipe and change it to my own taste, but think a lot of us do this.&nbsp;<br />I have worked in food settings most of my&nbsp;life or else an office.<br />&nbsp;Currently Chef for PTI Oil States out of Houston Tx. Have worked on North Dakota, Wyoming, Utah, Montana where ever they send me is an adventure and Im glad I invested in a camera last year !<br /><br /><img src= alt=/ /></p>
View Full Profile

Find More Recipes