How to Make Traditional Homemade American Pumpkin Pie!

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And you probably take canned pumpkin for granted.  You're there, the can is there, there's a pumpkin on the label... open it and mix it up with spices to make a pie, right?  Ah, but a pumpkin pie made from a fresh pumpkin tastes so much better than the glop that was processed last year! Here's how to do it, complete instructions in easy steps and completely illustrated. And it is much easier than you think, using my "patented" tips and tricks! 

Directions for Making Pumpkin Pie

Ingredients

• a pie pumpkin (see step 1). IF
  you must use caned pumpkin, you can get organic canned pumpkin in a BPA-free can clock on the box at right:
• Pie crust (Click here for illustrated pie crust instructions! they will open in a new window)
• See step 3 for the spices and other ingredients

Equipment

• A sharp, large serrated knife
• an ice cream scoop
• a large microwaveable bowl or large pot

Recipe and Directions

Step 1 - Get your pumpkin

You can use either a fresh pumpkin or canned pumpkin.  Fresh, obviously tastes much better! "Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types.  grocery stores usually carry them in late September through December in the U.S.   Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin.  They're only about 8 inches in diameter.

Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color.

For directions on preparing the pumpkin, click here.  The rest of the recipe below assumes you have already cooked your pumpkin or are using canned pumpkin (which is already cooked).

Here is what cooked fresh pumpkin looks like!  You will need 3 cups of pumpkin puree.

Step 2 - Make the pie crust

Yes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy.  A flaky crust is easy to make!

It is also time to start preheating the oven.  Turn it on and set it to 400 F (200 C, for those in Europe) . Click here for illustrated pie crust instructions! (it will open in a new window)

Step 3 - Mix the pie contents

All the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin. The right amount of ingredients for this is as follows:

• 1 cup sugar
• 1.5 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• one half teaspoon ground ginger
• one half teaspoon salt (optional, I don't use any)
• 4 large eggs
• 3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
• 1.5 cans (12oz each) of evaporated milk (I use the nonfat version)

Mix well using a hand blender or mixer.

Step 4 - Pour into the pie crust

I like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top.

Step 5 - Bake the pie

Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F  ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.

Here is the finished pie, right out of the oven:

Step 6 - Cool the pie

And enjoy!

Feedback and Comments

• Comments from a visitor on November 03, 2011: "Hi, I just wanted to let you know that I followed your recipe for the pumpkin cheesecake pie...It was fantastic!!! Out of one pie pumpkin I made two nine inch deep dish pies and had enough to make a crust-less pie. I kept the crust less for my son and I and gave one to my friend and the other to my mom. They loved them! I am not a big fan of pumpkin pie but the cheesecake mixed with it, it's my new favorite. The recipe was well explained and so easy to follow. I have bookmarked your site and will use it for more than just the recipes. I'm so glad I found your site, thank you! New fan, Crystal. "

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This page was updated on 9-Jan-2024