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5 from 1 vote

Pumpkin Pie from Scratch

Pumpkin Pie From Scratch is a delicious, classic recipe for pumpkin pies for the holidays! Learn how to make your own pie dough and pumpkin pie filling. This recipe makes 2 pies.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: fresh pumpkin pie, pumpkin pie
Servings: 16 slices
Calories: 246cal
Author: Amy Desrosiers
Cost: $4


  • 2 9" pie dishes
  • 1 conventional oven
  • 1 Electric Stand or Hand Mixer with whisk attachment and paddle attachement
  • 1 large bowl
  • 1 Rolling Pin
  • 2 Pie Shields optional



  • 2 cups fresh pumpkin puree cooled
  • 12 ounces evaporated milk
  • 1 tbsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1/3 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk


  • 2 cups all-purpose flour
  • 1 tsp. kosher salt
  • 1 tbsp. white sugar
  • 6 tbsps. unsalted butter
  • 6 tbsps. shortening
  • 7 tbsps. ice water


Real pumpkin pie filling

  • In a large bowl, add all pie filling ingredients to a large mixing bowl and combine. Place filling in the fridge until crust is ready.
    2 cups fresh pumpkin puree, 12 ounces evaporated milk, 1 tbsp. pumpkin pie spice, 1 tsp. cinnamon, 1/3 cup light brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 large egg yolk

Pie Crust

  • In a stand mixer, or large bowl, add all the dry ingredients for the pie crust, and whisk with whisk attachment.
    2 cups all-purpose flour, 1 tsp. kosher salt, 1 tbsp. white sugar
  • Remove whisk attachment, and swap for paddle attachment, (or use a pastry cutter). Slowly add in the shortening, butter, and ice water. Your dough will begin to form.
    6 tbsps. unsalted butter, 6 tbsps. shortening, 7 tbsps. ice water
  • Remove dough ball from the mixer, and hand form it into two discs. Cover them with plastic wrap and place them in the refrigerator for one hour.
  • Once chilled, roll out dough into two large circles. Press dough into 2 9" pie plates and crimp edges.
  • Add equal amounts of pie filling to each pie crust shell.
  • Add a pie shield around each crust to prevent over-browning. If you do not have a pie shield, you can cut out an aluminum foil square the size of your pie. Then, cut out the middle to form a large rectangle with a large circle. Gently cover the edges with the outer most foil. If you do not have a pie shield, you can cut out an aluminum foil square the size of your pie.
  • After adding your pie shields to each pie, bake your pumpkin pie for 15 minutes at 425° Fahrenheit.
  • After 15 minutes, reduce the heat to 350° f. and bake your pies for 35-40 mins.
  • Allow pies to cool on top of the stove for at least 4 hours. This will help them to firm up.
  • Store cooled pies in the fridge for up to 5 days when covered tightly.


Nutritional values may vary and are meant to be a guide. 


Serving: 1slice | Calories: 246cal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 156mg | Potassium: 165mg | Fiber: 2g | Sugar: 15g | Vitamin A: 5005IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg