A Real Homemade Pumpkin Pie Recipe That Works!

Pumpkin Pie from Scratch, Made from Real Pumpkins (Or Squash!)

Looking for a great scratch pumpkin pie recipe made from real, actual, whole pumpkins? Here’s one I’ve been tweaking off and on for years!

Sugar or pie pumpkins are generally one of the easiest things to grow on the homestead (assuming you have space to put up with the vines). Homegrown pumpkins, or even fresh-bought sugar pumpkins* from the store or farmers’ market, make the best pumpkin pies and pumpkin treats. As long as you have the recipes to use them!

What I like best about this recipe is that it does not require evaporated or condensed milk. That’s kind of hard to find in a pumpkin pie recipe. I have an aversion to adding processed and commercially canned products to my recipes if I can avoid it, because I want them as natural as can be, using as much of my homegrown and home-produced goodness as possible. Since I have a dairy cow, I want a real milk recipe. Actually, even when we have not had fresh cow’s milk of our own, I want real dairy instead of the processed canned stuff.

Homemade pumpkin pie made from real pumpkin

(*NOTE “field pumpkins” can also be used for baking homemade recipes from real pumpkins. You can also substitute any winter squash in equal measurements in place of the pumpkin. All the same instructions from roasting to baking apply, you just use squash instead.)

Converting Canned Pumpkin Recipes for Baking with Real Pumpkins

There’s no big trick to converting a recipe that calls for canned pumpkin into one made with fresh or homegrown pumpkin. Yes, you have to cook the pumpkin first—and for that, I’ll always recommend roasting (see below), as it makes a nice, firm, pumpkin puree similar in moisture and texture to the canned stuff (but better tasting…and many sources say that canned stuff is really a variety of squash, not pumpkin at all…maybe why we don’t notice much of a difference between “their” pumpkin and squash?).

>> To use fresh pumpkin in place of canned, use your homemade roasted pumpkin puree in equal parts. So, if the recipe calls for one cup of canned pumpkin, use one cup of homemade pumpkin puree.
>> If a recipe calls for one can of pumpkin puree (usually referring to a 15-ounce can), make life easy and use 2 cups of your homemade puree. The tiny difference only gives you a firmer, less-wet baked result. It totally works!

How Many Pumpkins to Roast for Pumpkin Puree

A typical small sugar pumpkin will yield about 1 ½ cups of finished pumpkin puree; a medium pumpkin yields more towards 2 ½ to 3 cups. Field pumpkins can be more variable because they tend to have more seeds and “guts” but you should get at least 3 cups of puree from the average field or carving pumpkin.

>> For one pie bake two small pumpkins
>> Will yield 2+ cups of puree = to 1 can of pumpkin

For one pumpkin pie I usually bake at least two pie pumpkins. When deciding how many pumpkins to roast for a pumpkin pie or other pumpkin recipe, it’s usually a good idea to bake more than your estimate. No worries—any leftover puree can always be frozen in a Tupperware™, deli container, or Ziploc™, freezer, or vacuum seal bag.

Roast the Pumpkins, Make Pumpkin Puree

To make your pumpkin pie from scratch, you’ll first have to roast the pumpkin and make it into a puree. Don’t be nervous, there’s nothing easier. I often roast the pumpkin ahead of time and freeze it, and/or I will roast and make more puree than I need when I am baking and then throw the extra in the freezer in a deli container or plastic bag.

To roast the pumpkins:

  • Cut pumpkins in half the long way (stem to blossom end—if you screw this up and cut it width-wise, it’s no big deal and it ruins nothing, this is just an easier way to cut it)
  • Scoop out all the loose seeds and strings. Reserve the seeds to roast them if you like. https://cookieandkate.com/roasted-pumpkin-seeds-recipe/
  • Cover the bottom of a baking sheet (with sides!) with water and place the pumpkin halves cut-side-down on the baking pan.
  • Roast at 375° for 45 minutes or until soft—you should be able to stick a fork through the skin and into the pumpkin meat.
Real pumpkin purée

Let roasted pumpkins cool for half an hour until easily handled, then make your puree:

  • Using a spoon, scoop the soft pumpkin into a medium or large mixing bowl (or into the bowl of a stand mixer).
  • Use a beater, blender, food processor, stand mixer, or immersion blender and beat the pumpkin until it reaches a smooth and even consistency.
  • Measure out 2 cups for the pumpkin pie recipe and freeze the remaining pumpkin puree for future use. Do NOT attempt to can the puree, as this is not considered safe in a home kitchen.

And without further ado, the recipe:

**Real Pumpkin Pie Recipe – Homemade Pumpkin Pie from Scratch

Ingredients:

  • 9- or 10-inch single pie crust, unbaked
  • 2 C homemade pumpkin puree
  • 1 ½ C whole milk
  • 1 C sugar
  • 1/8 C molasses
  • 2 large eggs, beaten
  • 2 TBSP melted butter
  • 1 TBSP cornstarch
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg

*Substitutions: Depending on preference and what you have on hand, 2 cups homemade squash puree may be substituted for the pumpkin. You may substitute 1 cup brown sugar for the sugar and molasses. You may substitute 1 ½ tsp pumpkin pie spice in place of the cinnamon, ginger, and nutmeg.

Directions:

  • Preheat oven to 450°F.
  • Prepare pie crust. Use a single-crust, 9-inch or deep-dish pie crust (unbaked). (Note: recipe can make up to a 10-inch pie easily.)
  • Combine all ingredients into a medium mixing bowl or into the bowl of a stand mixer.
  • Using a whisk, handheld mixer, immersion blender, stand mixer, or food processor, beat the ingredients together until they are smooth and creamy.
  • Pour into prepared pie crust. Cover crimped edge with a guard or foil to prevent over-browning.
  • Place prepared pie on a baking sheet and carefully transfer to preheated oven.
  • Bake at 450° for 15 minutes, then reduce to 350° and bake for 50 minutes more or until done. Pie is done when a knife inserted near the center of the pie comes out clean. (But if you loathe the thought of ruining that pumpkin pie top perfection, here’s some advice on how to test a pumpkin pie for doneness without the knife!) https://www.realsimple.com/holidays-entertaining/holidays/thanksgiving/how-to-tell-pumpkin-pie-done

**adapted from the One-Pie Pumpkin recipe

That’s it! Perfect Pumpkin Pie from Homemade Pumpkin Puree. This recipe is a keeper for all your holidays and pumpkin cravings to come! Enjoy!

Can’t Buy it? Bake it!

Easy Homemade Bread & Baking Resources

Not surprisingly, during this time of stocking up (and let’s be honest, flat-out panic buying), many of the items we take for granted are just not available on store shelves. Chief among them, bread…and bread is an important staple for many, most especially when the kids are all home and looking for lunches!

If you can bake your own bread, though, that dearth is less of an issue for you. And this looks like a good time to revive or to learn a new old trick or two, to better situate yourself to deal with not only this crisis, but future impacts that might come along.

Baking and Bread Recipes Designed for Modern Life & Times

easy standmixer bread, KitchenAid bread recipe

The goal of my site and my published works has always been to bring self-sustaining knowledge, tips, tricks, and skills, back to the masses; to modify recipes that make it possible for people to make more of their own, cleaner, better, tastier foods from scratch.

I acknowledge that this isn’t always easy when we are in the throes of our “normal” busy day to day lives. So, I’ve always tried to develop helpful posts and books with that in mind, and find the recipes and methods that fit a little more easily into daily life. I’ve had excellent feedback from a number of readers and users saying that they have found these resources to be exactly that—helpful, easier, less-intimidating, and more manageable for today’s busy home cooks.

Judging from the scarcity of flour and basic baking supplies in the stores, people are doing exactly that—becoming a little more self-sufficient, depending more on themselves, and getting lined up to at least be able to bake their own bread and foods for a bit. It’s an excellent skill for the everyday, but one thing we are also learning is that learning and honing a few of these skills now during our time of need is proving an excellent, in fact at times imperative, skill to have in your repertoire. Knowledge can never be lost, and is always worth having, now and in the future—these crazy days prove you never know when you might need to be a little more prepared toward self-sufficiency.

Bake-Your-Own Resources for Beginners to Experienced Bread Bakers

Following is a compiled list of my books and other resources that can help you fill the needs of your pantry while the shelves are bare (and maybe for a long time after!):

*All books are available through Amazon in both Paperback and for instant download via Kindle/Kindle Reader Apps.

Daily Homemade Bread easier, faster homemade bread

your stand mixer (think, KitchenAid® mixer breads). It uses instant/rapid rise yeast to speed and streamline the process.

No pan? No problem! Choose the French or Italian breads that only require a simple baking sheet!

no-knead bread recipes, bake no-knead bread

—so if your yeast supply is getting low, take a look at these recipes! No-Knead bread recipes are also excellent time savers, as the “hands-on” time is virtually nil (and the science of it is kind of fun, too). You’ll find bagels, rolls, and sweet treats, too.

mason jar baking mixes, prep baking mixes

The measuring and proportioning involved in making these mixes is a great project to do with kids—and one that extends learning in a practical way, too!

Even if you don’t want to take the time to make a lot of mixes ahead, the batches themselves make good, easy baking recipes with normal, minimal ingredients.

  • Sourdough Starter Recipe (Levain): Yeast is one of those somewhat scarce ingredients on the grocery stores lately—probably because they don’t stock as much as they used to, anyway, so it can sell out quick with just a few shoppers. Sourdough bread doesn’t need yeast, though. And you don’t need yeast to make a sourdough starter! This is a traditional, healthy bread (actually better tolerated by a lot of people because of the breakdown of the process), often used by frugal mothers and grandmothers and by rural-dwellers who didn’t rely on frequent trips to the corner store—they simply kept a starter culture going in the kitchen instead.

    And yes, you will find some easy sourdough bread recipes in the Quick-Time Homemade Bread book above!  (*Note: Though you do not need yeast to make a sourdough starter or to make sourdough bread, if you have a pinch to spare you can throw it in to make the process go a little faster.)

  • Beer Bread Recipe (plus make-your-own self-rising flour link): Beer bread is technically a quick-bread, but easier and unlike any other you’ve ever eaten.
easy beer bread recipe, no yeast necessary

It’s a quick bread a bit more like regular sandwich bread that is great to have with butter, as a dinner side, or with cheese, and it works well for sandwiches, too.

This recipe could be a real life-saver for those of you who are out of bread and out of time!




Math, Science, Life Skills, Learning…Baking Has a Lot of Educational & Life Value to Offer!

Let’s not forget—baking is actually a very valuable learning exercise that includes a lot of hands-on math and science, reading, and more. For many of you battling the boredom and looking for meaningful, useful ways to muddle through these awkward pseudo-homeschooling times, wrapping in some bread-making and baking activities is truly double-duty!

I hope you find these resources very useful. All are available via Amazon in paperback and for immediate download for Kindle and Kindle e-reader apps; just follow the above links.

Stay safe, take heart, and BE WELL!!




*This post contains affiliate links to helpful books and products, at no additional cost to the reader/purchaser. This will take you to secure login and purchasing via your personal Amazon account. NO personal information is shared with this website from Amazon. Links such as these help to support and maintain this website. Thank you for clicking through to purchase these products!

Make-Ahead Mix Day Now Available In Paperback!

Make-Ahead Mix DayIt’s been a busy day, but it’s live and available! You can now buy Make-Ahead Mix Day: Complete Recipes and Instructions for On-Hand Homemade Quick Mixeson Amazon.com in paperback, too!

The paperback version has all of the same great mason jar mix recipes and also includes an appendix of copy-ready labels (two per page for each recipe). Just in time for Christmas, and Christmas jar mix gifts!

Happy reading, Happy Baking, and Happy Baking!

Make-Ahead Mix Day Now Live on Amazon

Yes the blog’s been quiet – apologies! But with good reason…I’ve been working on getting all my homemade baking mixes, those that I keep stocked up on-hand for week-night baking and morning meals (and more), into a book! It is available now on Kindle, and in the future will be available on other platforms as well, but for now we’re here and that’s a start!

Make-Ahead Mix Day

This book is designed for ease-of-use and affordability. In it are 21 recipes for things like homemade cookie mixes (sugar, gingerbread, chocolate chip, peanut butter…), homemade brownie mix, instant oatmeal mix, muffin mixes, and homemade all purpose baking mix. Basically these are all the recipes I work up in an afternoon to stock up my pantry with preservative-free baking mixes for a month or more. Mason jars are my storage container of choice (they are the best!) and so the recipes are listed specifically for one- and two-quart mixes that come together quickly, store well, and taste great.

And A Bonus For You, Too!

Now here’s the deal – there is a printable companion PDF that is in the works and will be available for sale via my this site in the upcoming days. It is intended as an accompaniment to this book and a way to give you printable copies of the recipes and sets of labels to use when you prepare your jars that include the preparation (baking) instructions (very simple, no muss, no fuss).

 

BUT like I said, the PDF isn’t ready quite yet. So for your patience, if you download the full book before it is ready and follow the links at the end, you will be given a link that allows you to sign up for a FREE bonus copy of the PDF when it becomes available. Anyone on my subscription list before the PDF goes live will be emailed a copy of the PDF for free before I activate the sale module. After that time, it will be available for full price. So better to get while the getting’s good 😉