6 ratings

Pumpkin Pie, All the Way From Scratch

Put down that can of pumpkin puree and make your own instead!
Pumpkin Pie, All the Way From Scratch
Jacqui Wedewer/The Daily Meal

Making your own pumpkin puree is so easy and makes this pumpkin pie even more delicious!


For the pumpkin puree:

  • 1 sugar pumpkin

For the pumpkin pie:

  • 1 1/4 Cup pumpkin puree
  • 2 large eggs
  • 1/3 Cup granulated sugar
  • 1/3 Cup light brown sugar
  • 1/2 Teaspoon salt
  • 1/8 Teaspoon ground cinnamon
  • 1/8 Teaspoon nutmeg, freshly grated
  • 1/8 Teaspoon ground ginger
  • 1 Cup half-and-half
  • One 9-inch pie crust, blind-baked at 400 F for 10 minutes


For the pumpkin puree:

Preheat the oven to 400 F.

Cut the pumpkin in half and remove the seeds.

Lay the pumpkin cut side down on a baking tray lined with parchment.

Bake for about an hour, until the pumpkin is extremely tender and a knife can easily cut into it.

Once the pumpkin is out of the oven, let it cool for a few minutes before scooping out the flesh with a spoon and blending it in a food processor until smooth.

For the pumpkin pie:

Preheat the oven to 375 F.

In a large bowl, mix together the pumpkin puree, eggs, sugars, salt, cinnamon, nutmeg, ginger and half-and-half until smooth.

Pour mixture into the partially baked crust and bake for 35–45 minutes.

Serve warm or cold with some freshly whipped cream!