Pumpkin Pie from Scratch

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“This is the best Pumpkin Pie I have ever had and it is based on a recipe from a blog called pick your own. I use my Roasted Pumpkin Puree (Roasted Pumpkin Puree) from farmer's market pumpkins and any pie crust you like. I have made it with store bought, homemade, graham cracker, gingersnap, or even none at all. It makes a lot of filling so you can make 2 smaller 8" pies or a extra large 10" deep dish and a mini.”
1hr 10mins
2 pies

Ingredients Nutrition


  1. Preheat oven to 425.
  2. Combine sugar, spices (can substitute 3-4 teaspoons Pumpkin Pie spice if you prefer or don't have all the above on hand but I like using my own that way I can adjust if I want as I like a bit of extra clove in my personal pies), and salt in a large mixing bowl and whisk to break up any spice clumps.
  3. Add in Pumpkin puree and eggs and mix well.
  4. Add in evaporated milk and whisk to combine.
  5. Pour into prepared pie shell(s).
  6. It perfectly makes 2 standard depth 8" pies or 1 10" deep dish plus a little extra. I keep some mini pie tins on hand or buy those pre-made mini graham cracker crusts in the baking aisle. You can also make some mini pumpkin tarts by lining some mini muffin pans with a crust and then topping with a streusel or a whole pecan.
  7. Bake at 425 for 15 minutes then turn the oven down to 350 and bake another 45-60 minutes depending on the size pie you are making. The 8" pies take around the 45 minute mark but the larger, deep dish takes the full hour.
  8. If crust starts to brown too much, especially for the deeper pie, top with a crust saver or a couple of thin strips of foil around the edges.
  9. When a knife inserted into the center of the pie comes out clean it is done.
  10. Allow to cool completely on a wire rack.
  11. If not eating immediately, place in refrigerator uncovered for 1-2 hours and then cover with plastic wrap (this will keep condensation from forming and making the top of the pie wet).
  12. I like this cold with a sweetened vanilla whipped cream.

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