This homemade fresh pumpkin pie skips the canned pumpkin and pre-made crust for a completely from-scratch dessert that’s perfect for the holidays. With real pumpkin puree and a buttery, flaky homemade crust, this traditional pie brings authentic flavor and texture to your dessert table.

Why You’ll Love This Recipe

Made entirely from scratch with real pumpkin
Rich, warm spices and creamy filling
Buttery, flaky homemade pie crust
Customizable spice levels to taste
Easy to prepare and perfect for the holidays
No preservatives or additives
Tastes fresher than store-bought or canned versions
Freezer-friendly for make-ahead convenience
Naturally vegetarian
A family-favorite crowd-pleaser

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pastry crust:

1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup cold butter or shortening
3 tablespoons cold water, or more as needed

For the filling:

2 cups mashed, cooked pie pumpkin
1 (12-ounce) can evaporated milk
2 large eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon, or more to taste
½ teaspoon ground ginger, or more to taste
½ teaspoon ground nutmeg, or more to taste
½ teaspoon salt

Directions

Preheat oven to 400°F (200°C).
Make the crust: In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add water one tablespoon at a time until dough holds together.
Shape dough into a ball and roll out on a lightly floured surface to about 1/8 inch thick.
Use a 9-inch pie pan to trace and cut a dough circle 1 ½ inches larger than the pan. Discard scraps.
Gently roll dough onto rolling pin, transfer to pie pan, and ease into the bottom. Flute the edges.
Make the filling: In a large bowl, beat together pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.
Pour filling into prepared crust.
Bake in preheated oven for 40 to 60 minutes, or until a knife inserted 1 inch from the edge comes out clean. Cover crust edges with foil if they brown too quickly.
Cool to room temperature before serving.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Yield: One 9-inch pie

Variations

Extra Spicy: Double the spices for a bolder flavor.
Crustless Version: Bake the filling in a greased pan for a gluten-free option.
Sweetness Swap: Use granulated sugar or a sugar substitute.
Alternative Milk: Use almond or oat milk instead of evaporated milk for a dairy-free version.
Roasted Pumpkin: Roast pumpkin chunks at 400°F for 45 minutes instead of boiling for richer flavor.

Storage/Reheating

Store cooled pumpkin pie in the refrigerator, covered, for up to 4 days.
To freeze, wrap the cooled pie in multiple layers of plastic wrap and foil. Freeze for up to 1 month. Thaw in the refrigerator before serving.
Serve cold or allow to come to room temperature. Reheating is not necessary but can be done gently in a low oven.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin puree works if you don’t have fresh pumpkin. Just ensure it’s pure pumpkin, not pie filling.

Should I blind bake the crust?

It’s not required, but you can blind bake for a flakier crust and to avoid a soggy bottom.

How do I make pumpkin puree from scratch?

Cut a pie pumpkin, remove seeds, steam or roast until soft, then peel and mash until smooth.

Can I use condensed milk instead of evaporated?

Condensed milk is sweeter, so reduce the sugar in the recipe if substituting.

Why is my filling watery?

The pumpkin may have too much moisture. Drain excess liquid or strain before mixing.

Can I make this recipe gluten-free?

Yes, use a gluten-free flour blend for the crust or make it crustless.

Can I prepare the pie ahead of time?

Yes, make it up to 2 days ahead and store covered in the fridge.

Can I freeze pumpkin pie?

Absolutely. Wrap well and freeze for up to a month. Thaw overnight in the fridge.

What kind of pumpkin should I use?

Use sugar pumpkins or pie pumpkins for best flavor and texture.

How do I know the pie is done?

A knife inserted an inch from the crust should come out clean, and the center should be set but slightly wobbly.

Conclusion

This homemade fresh pumpkin pie delivers traditional holiday flavor with the wholesome touch of real pumpkin and a buttery, homemade crust. It’s a comforting, crowd-pleasing dessert that showcases the true taste of fall. Whether for Thanksgiving or a cozy autumn dinner, this pie is sure to impress.