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How To: Make Homemade Pumpkin Pie From Scratch

I took Tater to the pumpkin patch. A huge gigantic pumpkin patch that had the size and personality of a country fair.

She approched the task of picking out her very first pumpkin with abnormal amount of seriousness. After wandering the rows of pumpkins, she decide on a small pie pumpkin, perfect for her little fingers to carry.  once the perfect little pumpkin had been picked out, she wouldn’t let it out of her sight.

When she climbed to the top of a super high hay stack, she took it with her.

When she meet a goat at the petting zoo that she decide was just a "Doggie" she had it with her.

And she let that doggie know that it was not HIS pumpkin, it was hers.

And when we walked to lunch, she carried it.

And still, that little pumpkin is in her outside toy box, surviving relatively well. I didn’t make pie out of it, settle down. I just wish she hadn’t chosen to fall in love with something so perishable.

First question that needs to be answers when talking about scratch pumpkin pie making is: 

What pumpkins can be used? Can you make pie out of those Jack-O-Lantern pumpkins you buy your kids at the grocery store? What is a PIE pumpkin?

First, you can eat any variety of pumpkin, all are squash and all are edible (DO NOT confuse pie pumpkins with gourds, those are not edible) but not all pumpkins were made to be eaten as pie, so the variety you use will affect your results.

Jack-O-Lantern pumpkins have been breed for decades for qualities that have nothing to do with taste. Although still technically edible, the flavors are not taken into account when breeding. Jack-O-Lantern pumpkins are now breed for thick skin that can hold up to carving, as well as a heartiness to survive after being carved, and set outside with a candle stuck in it’s guts.

A pie pumpkin is small, like the one that tater picked out, too small to carve. They are also know as Sugar Pie, Northern Pie or New England Sugar. Most grocery stores will sell pie pumpkins towards the end of October, through November, just ask your produce guy.

Usually, one pumpkin is enough to make a pie.

Preheat your oven to 400.

First, remove the stem. Use a butter knife that you don’t care about too much (it may get bent) and run it around the edge of the stem to loosen it up then pry it off with the butter knife.

Then cut it in half down the middle, right through where that stem used to be.

Then scoop out all the guts, seeds and strings.

Then put the pumpkin, cut side down, on a baking sheet covered in tin foil. Make sure the baking dish has sides, the pumpkin may leak while roasting. Cover with foil.

Bake at 400 degrees for 45-60 minutes or until a fork slides into the skin of your pumpkin easily.

Scoop out the inside flesh of the pumpkin with a spoon.

If your pumpkin flesh is watery, place on a stack of 5-8 paper towels, top with more paper towels and allow to drain for about 5 minutes. For a smoother texture, puree in a food processor for about 3 minutes.

Homemade Pumpkin Pie With Bourbon Whipped Cream


For The Crust:

1 1/2 cups of all purpose flour
1/2 tsp salt
2 tbs sugar
5 tbs butter cold, cut into cubes
1/4 cup shortening
2 tbs vodka
2 tbs cold water
For The Filling:
2 cups pumpkin puree (homemade as above)
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs
1 tsp vanilla
2/3 cup brown sugar
1/3 cup sour cream
2 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp fresh ground nutmeg
½ tsp ginger
1 teaspoon salt

For The Whipped Cream:

2 cups heavy cream
1 cup powdered sugar
2 tbs good quality Bourbon


  1. Combine 1 cup of flour, salt, and sugar in a food processor, pulse a few times until its combined. Add the butter and the shortening and process until it forms a ball around the blade, about 2 minutes.
  2. Add the remaining flour and process until well incorporated, about 1 minute, then move to a bowl
  3. Add the water and the vodka, combine with a spatula or wooden spoon. Form the dough into a disk. Wrap the disks in plastic wrap and chill until very firm, about two hours.
  4. While the dough is chilling, add all the filling ingredients to a stand mixer, and mix on high until combined (you can also use a hand mixer if you’d like). Place in the refrigerator to chill until ready to use.
  5. Once the dough has chilled, add to a well floured surface,
  6. flour the top and roll to an even thickness. Then fold in half, then in half again to make a triangle.
  7. Transfer to your pie pan. If rips or tears appear, just push them back together with your fingers.
  8. Push the edges into shape with your fingers.
  9. Pour your filling into the prepared crust.
  10. Bake at 350 for 35-40 minutes or until the pie is set. This means that when you gently shake the oven rack that your pie is on, the center doesn’t giggle. The edges will appear to have a dry look, while the center will still look wet. This isn’t a situation where a toothpick inserted in the middle should come out clean. If that is the situation, you have seriously overcooked your pie.

For the whipped cream:

  1. Put all the whipped cream ingredients in a stand mixer and beat on high until soft peaks form, about 3 minutes.







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Simone October 20, 2011 um 8:48 am

I just love those photos of Tater walking around with her little pumpkin everywhere! That is just the cutest… 🙂 Your pumpkin pie also looks like the thing I need to make very soon. I love pumpkin and have used it in many dishes but believe it or not… I have yet to make a pumpkin pie! I think this is the year that is going to happen!


Jackie October 20, 2011 um 12:51 pm

Thank you! Tater is a pretty cute little lady! You should make some pumpkin pie, I’m sure yours would be fantastic.


Chance Valrie December 1, 2011 um 1:53 pm

Ohh! These look so tasty! I’ve been curious about them since I saw them in your menu planner… (It was you, right? LOL)


sproxy December 4, 2011 um 3:29 am

My daughter and I were just talking about making pumpkin pie milkshakes. I bet I could just sub ice cream for the milk and ice and have a milkshake. Yum!


Jo December 27, 2011 um 7:56 am

Looks delicious. Would love for you to share your pictures with us over at


howard September 29, 2012 um 2:29 pm

I don’t normally comment but I gotta say regards for the post on this amazing one :D.


Willamena October 3, 2012 um 1:57 am

I don’t live in America but I have always wondered why people over there eat vegetable pie! I made this, just like you say (but I used a premade crust, hope thats okay) and it was very wonderful. Much more tasty that I had thought and I make it now all the time. I make the whipped cream to go with various pies and it is always well received by guests. Just right job, cheers.


Kerri-Ln October 3, 2012 um 2:14 pm

Hi Jaxie,

This is my first visit to your website and I’m trying out your pumpkin pie! Can’t wait for the results.

How long do you think this pie will hold up in the fridge?

Have you tried freezing it? If so, does it hold up okay?

Thanks so much 🙂


Jackie October 3, 2012 um 2:24 pm

I haven’t tried freezing it, so I have no idea how that would work. The pie seems to last about 5 days in the fridge, however, the bottom crust will start to get a bit soggy. The whipped cream only lasts about 24 hours, so try and make it right before you serve the pie.


graham October 7, 2012 um 2:18 am

Brilliant, thanks for all of this information. I’ve been making your recipe for about a year now and it is always a big hit!


Elizabeth October 7, 2012 um 12:44 pm

Wonderful. This will definitely help me make my pumpkin pie from scratch today.


Serena B. October 9, 2012 um 1:46 pm

I have always been afraid to make it from scratch, but I did exactly what you said and it was the best pumpkin pie I have ever HAD! And I made it! I will me making this for the rest of my life, thank you!


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BusyWorkingMama October 21, 2012 um 6:54 am

Trying this today. We have a big, white pie pumpkin I can’t wait to test out 🙂


Matt October 29, 2012 um 12:36 pm

Can I use wax paper instead of foil


Jackie October 29, 2012 um 12:57 pm

At that heat, wax paper will melt all over the place. You are better off leaving them uncovered than using wax paper. Should be fine to just leave them uncovered, but the puree will probably be a bit dryer.


Renee October 31, 2012 um 10:22 am

The pictures were very helpful and easy to follow recepe. I love baking and I’ve learned so much in the past year, this is definately going in my recepe book =-) thanks so much. Also, the little girl is just precious.


Jackie October 31, 2012 um 10:23 am

Thank you so much! So glad you liked it 🙂


Katie November 4, 2012 um 12:32 am

Just tried this today! Had so much fun and shared it on Facebook. It was easy too, and I love the pictures:)


Jackie November 4, 2012 um 8:02 am

Thank you so much! Glad you like it 🙂


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Dan November 4, 2013 um 6:56 pm

I made your pie, smells great, but it made enough filling for two pies. Is that normal or was the pumpkin to watery? The pumpkin seemed moist not watery. Thanks waiting on the pies to come out of the oven can’t wait to try them.


Tom S. November 26, 2013 um 5:06 pm

I made this pie this past weekend. Having never before had homemade pumpkin pie I wasn’t sure what to expect. I loved it!! I shared it with others who also said it was great. Thanks for the terrific recipe.


Jackie November 26, 2013 um 8:25 pm

great! I’m so glad 🙂


Katie November 26, 2014 um 1:37 pm

I found your recipe 3 years ago and have used it every year since!!! I love it and everyone who has tried it loves it!! My boyfriend had never tried pumpkin pie before this and he gets excited for it every year now!


Liz Durand January 5, 2016 um 4:26 pm

thank you for helping me make a lovely, healthy pie


Felicia September 29, 2016 um 4:26 pm

Thank you for sharing this recipe. This is my first time making pumpkin pie and it was a super big hit!


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