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Pumpkin Pie From Real Pumpkins

Author:

Peg Cole is a self-taught cook who shares favorite recipes and methods of cooking and baking.

More than just a decoration, these gourds make delicious baked goods.

More than just a decoration, these gourds make delicious baked goods.

Fall is on the way soon to turn those hot summer days into cool weather that's perfect for baking. How about baking those pumpkins wasting away on your porch as the temperatures drop? Your kids will enjoy helping you turn these natural decorations into a delicious pie.

How to Pick the Right Pumpkin for Baking

For the tastiest pies, select a medium-sized sweet and adorable pumpkin. It's better not to use the really huge jack-o'-lanterns. A four-pound pumpkin is a perfect size for making about 1 1/2 cups of cooked pulp.

Let's learn how to cut them, cook them, and turn them into a pie.

Choose Your Technique: Baking or Boiling

  • For baking: If you prefer to bake the pumpkin, you're good to go after cutting the pumpkin in half (or quarters) and removing the seeds and pulp. After it's baked, the cooked pulp will be spooned from the skin.
  • For boiling: If you like the on-the-stove method, continue cutting the quarters into 1-inch cubes.

How to Boil a Pumpkin

  1. Begin by washing the outside skin to remove dirt, debris, and contaminants.
  2. Using a sharp knife, cut around the stem and remove it.
  3. Now, cut the pumpkin in half from the stem to the base.
  4. Use a spoon or other utensil to scrape out the seeds and pulp.
  5. Separate the seeds and soak them in water to remove the pulp.
  6. Use a strainer to drain the seeds and spread them out on paper towels to dry.
  7. Save the stringy pulp for the compost bin.
  8. Cut the halved pumpkin into quarters, and then into smaller sections.
  9. Turn each slice on its side to cut into smaller pieces.
  10. Slice off the peeling and the remaining pulp from each piece.
  11. Place the cubed fruit into a large stew pot with a lid.
  12. Cover the cubes with water and bring to a boil over medium heat.
  13. Cover the pot and cook the cubes on medium heat for 35 to 40 minutes until tender when pierced with a fork.

How to Bake a Pumpkin

If you've chosen a large pumpkin like this one, you may need to use more than one method to cook it all.

  1. A turkey roasting pan works nicely to bake the quartered gourd.
  2. Add a little water to the bottom of the pan.
  3. Cover with a lid or foil.
  4. Bake at 375 degrees for 1 to 1 1/2 hours until tender.
  5. It's done when a fork can be easily inserted into the fruit.
  6. Spoon out the cooked pumpkin separating it from the skin.

Time to Make the Pie

Now that the pumpkin is cooked and cooled, you're ready to begin making pies.

  1. Gather all the ingredients into one area to be sure you have everything you need.
  2. You can always use a prepared refrigerated or frozen crust to make things simpler.
  3. If you decide to make a crust from scratch, you'll need a clean, dry flour-dusted surface to roll it; a rolling pin, flat elongated bottle (like a wine bottle), or a smooth-surfaced glass to use for flattening the dough.

Cook Time

Prep timeCook timeReady inYields

1 hour 45 min

50 min

2 hours 35 min

8 Servings

Ingredients

For the crust:

  • 1 1/4 cups flour, all-purpose, sifted
  • 6 tablespoons shortening, solid vegetable type
  • 1/4 teaspoon salt
  • 4 tablespoons water, cold

For the filling:

  • 1 1/2 cups pumpkin, cooked, cooled
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 to 1 1/2 teaspoons cinnamon, ground
  • 1/2 to 1 teaspoon ginger, ground, dry
  • 1/4 to 1/2 teaspoon nutmeg, optional
  • 1/4 to 1/2 teaspoon cloves, ground
  • 2 eggs, slightly beaten
  • 1 12 ounce can evaporated milk

Step 1: Make the Crust

Step 2: Make the Filling

  1. Line a deep dish 9" pie pan with the prepared pastry.
  2. Mix the dry ingredients in a small bowl.
  3. Add dry ingredients to the cooled pumpkin and mix together with a hand mixer, a potato masher or an emulsion blender.
  4. Add the evaporated milk and eggs to the mixture and combine.

Step 3: Assemble and Bake

  1. Cut three narrow strips of aluminum foil about 2 inches wide.
  2. Join the strips together at the short ends to form one long strip.
  3. Fold the long strip in half lengthwise
  4. Wrap the prepared crust with the joined strips of foil to prevent over-browning.
  5. Place the foil-wrapped pie crust onto a cookie sheet to catch any spills.
  6. Carefully pour the liquid pumpkin mix into the center of the pie pan.
  7. Bake at 450 degrees F. for 10 minutes.
  8. Reduce heat to 375 degrees F. and continue baking for about 40-50 minutes.
Carefully pour the filling into the unbaked pie crust.

Carefully pour the filling into the unbaked pie crust.

Ready to place on the cookie sheet and into the pre-heated oven.

Ready to place on the cookie sheet and into the pre-heated oven.

Step 4: Serve and Enjoy!

  • Top each slice with whipped cream if desired and enjoy the compliments on a job well done.
  • Use the remaining cooked pumpkin for pumpkin bread, muffins, smoothies or in a souffle.
  • Pumpkin is low in calories, high in fiber, beta-carotene, contains vitamins A and C, Iron and even calcium.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2019 Peg Cole

Comments

Peg Cole (author) from Northeast of Dallas, Texas on August 26, 2020:

Hello Amy, Best of luck to you on your baking. I love making pies, particularly when it gets cool outside. Thanks for your comment.

Amy on August 26, 2020:

Hi Peg!

I have never made pumpkin pie before. Would like to try it someday. Thanks for this recipe.

Peg Cole (author) from Northeast of Dallas, Texas on July 15, 2020:

Liza, I hope your pie comes out delicious. Glad you stopped by.

Liza from USA on July 14, 2020:

I love pumpkin. However, I never tried making a pumpkin pie. Pumpkin is treated as a savory and sweet food ingredient in Malaysia. I should try making one this year when Fall is coming. Thanks for sharing the recipe.

Peg Cole (author) from Northeast of Dallas, Texas on April 09, 2020:

Thank you Nithya. And thanks also for pinning this article.

Nithya Venkat from Dubai on April 09, 2020:

Delicious! The instructions are clear and easy to follow. The photos are great and the recipe is beautifully presented. Loved it, bookmarking for future use and pinned.

Devika Primic on December 01, 2019:

Pumpkin pie is tasty and filling for me. I admire patience in baking a pumpkin pie.I like the recipe and sounds a procedure but I am sure once I get into it I will make it with pleasure.

Peg Cole (author) from Northeast of Dallas, Texas on October 30, 2019:

Thanks so much, Abitha. I appreciate your interest and your comments.

Abitha from Chennai, Tamilnadu on October 30, 2019:

A very reader-friendly recipe. Lovely step by step, presentation, covering all the details needed. It encourages me to try!

Peg Cole (author) from Northeast of Dallas, Texas on September 17, 2019:

Hi there, William,

You don't have to be a baker to enjoy a slice of this pie. Here's one I saved for you and a nice fresh cup of coffee. Sit awhile and enjoy the view, won't you?

William Kovacic from Pleasant Gap, PA on September 17, 2019:

I'm no baker, but it sounds easy enough, and of course, it looks delicious. When you get a chance, send me a slice.

Peg Cole (author) from Northeast of Dallas, Texas on September 13, 2019:

Hello Shauna, Baking the pumpkin is easier but for someone like me who likes the orderly cubes, I like to boil it. It cooks a bit quicker and smells so delicious while it's stewing.

I don't always cook pumpkin from scratch, but when I do. . . LOL

Shauna L Bowling from Central Florida on September 13, 2019:

Peggy, I love pumpkin pie but have never made it from fresh pumpkin. I was under the impression that it would be difficult. Now I see the hardest part is cutting the pumpkin! I would opt for your baking method. Less elbow grease involved!

I'll have to consider using fresh pumpkin the next time I bake a pie. You've made it look so easy!

Peg Cole (author) from Northeast of Dallas, Texas on September 13, 2019:

Hi Thelma, We're looking forward to cooler temperatures here and for the baking season to begin. Hope you enjoy this recipe. My hubby always makes the whipped cream.

Thelma Alberts from Germany and Philippines on September 12, 2019:

I can already smell the pumpkin pie in my mind. It is time again to bake this pie. Your recipe is very easy to make and very well presented. Thank you for sharing. I would love to try this as soon as possible.

Peg Cole (author) from Northeast of Dallas, Texas on September 10, 2019:

Hello Dianna, Yes it is! I can feel the temperatures dropping and am eager to begin baking again.

Dianna Mendez on September 09, 2019:

It is that time again, isn't it? I forgot evaporated milk makes the texture richer. Thanks for sharing.

Peg Cole (author) from Northeast of Dallas, Texas on September 07, 2019:

Thank you, Prasetio30. It's good to see you again.

Peg Cole (author) from Northeast of Dallas, Texas on September 07, 2019:

Peggy, I haven't tried to make pumpkin soup. It sounds delicious. Hope you've shared the recipe.

prasetio30 from malang-indonesia on September 06, 2019:

It sound delicious. Thank you very much for sharing.

Peg Cole (author) from Northeast of Dallas, Texas on September 06, 2019:

Hi Paula! I'm trying to reawaken the baker in me as well. Soon the weather will be more cooperative for turning on the oven. Thanks so much for coming by and for the thoughtful comment.

Peg Cole (author) from Northeast of Dallas, Texas on September 06, 2019:

Hi Maria, Well thank you for visiting, now knowing that you are not a fan of pumpkin pie. Aunt Louise didn't much like it either. Her favorite was the chocolate cream pie I make at Thanksgiving. Anyhow, it was good to see you and have your keen eye on the instructions.

Hope all is going well with you, too. J is recuperating quickly from his knee replacement and is doing a great job of it. One week out of the hospital and he is getting around like a champ.

Love to you and yours.

Peg Cole (author) from Northeast of Dallas, Texas on September 05, 2019:

Hello Chitrangada, Thank you so much for coming by to check this recipe out and for the thoughtful comment. Cheers!

Peggy Woods from Houston, Texas on September 05, 2019:

We always purchase large pumpkins to put on our doorstep for decorations in the fall. I then always use them as an ingredient for soups, eating just the vegetable itself, or other things. For pumpkin pie, I have thus far always used the canned. Pumpkin is amazingly inexpensive in the fall and so good. Thanks for showing us how you use it to make the pie.

Peg Cole (author) from Northeast of Dallas, Texas on September 05, 2019:

Hi Linda, I still use canned pumpkin when I'm pressed for time or I don't have any spare pumpkins around! But there's a certain satisfaction from making the whole thing from scratch. Nice of you to stop in. Thank you.

Suzie from Carson City on September 05, 2019:

Peg...This is a PERFECTLY presented and very tempting recipe! I love pumpkin pie with tons of whipped cream. Now, all I need is to awaken the baker in me! I've had her in lock-up for quite a while!! I'm such a lazy old lady!! I need a kick in the..........! Thanks, this may just do it! Peace, Paula

Maria Jordan from Jeffersonville PA on September 04, 2019:

Hi dear Peg,

I am not a fan of pumpkin pie. I'm wondering if it's because the ones I have tried have no doubt been from canned pumpkin?

Your directions are detailed to perfection and the photography is appetizing, especially the finished product.

Hoping all is well with you and yours. Happy "almost" Fall!

Love,

Maria

Chitrangada Sharan from New Delhi, India on September 04, 2019:

Such a well presented and well illustrated article about pumpkin pie.

Your recipe sounds delicious and your pictures are wonderful and helpful. I don’t think, I have come across a better article than yours on pumpkin pie.

Thanks for sharing and I would love to try this one.

Linda Crampton from British Columbia, Canada on September 03, 2019:

Thanks for sharing the instructions, Peg. Like Pamela, I generally use canned pumpkin. I appreciate the information and all of the photos in this article. I'm sure fresh pumpkin provides a much nicer taste than the canned version that I get.

Peg Cole (author) from Northeast of Dallas, Texas on September 02, 2019:

Thanks, Pamela. It takes a bit of extra time to make the pumpkin filling but I love the taste of the fresh ingredients. I'm hungry for pie, too, along with the cooler temps so I can start baking again. Thanks so much for the kind words and for dropping by.

Pamela Oglesby from Sunny Florida on September 02, 2019:

That pie looks so delicious. I have made plenty of pumpkin pies and your recipe similar to mine. However, I have always used canned pumpkin, but I imagine the taste is wonderful if you actually use use a fresh pumpkin.

You have very thoroughly explained the directions for this process. Gosh, I wish I had a piece of pie to eat right now!

Peg Cole (author) from Northeast of Dallas, Texas on September 02, 2019:

Bill, You are so right about the aroma of baked goods. We used to drive past a bread factory years ago when we lived in NJ and the smell was mouth-watering. In fact, I love it so much I've worn out a couple of bread makers. Nothing finer than warm, fresh bread. Unless it's a fresh baked pie! Hugs.

Peg Cole (author) from Northeast of Dallas, Texas on September 02, 2019:

Hi Liz, I'm jumping the gun on cooler temperatures and fall baking. Thanks so much for the positive remarks and for dropping in on this recipe.

Peg Cole (author) from Northeast of Dallas, Texas on September 02, 2019:

Hi Susan, Sometimes I save time by getting the roll out refrigerated crusts. They're nearly as good as homemade and a lot easier! Pie. Yum. Can't wait for baking weather.

Bill Holland from Olympia, WA on September 02, 2019:

is there a better smell than the smell of a freshly-baked pumpkin pie? Maybe fresh bread, but it's a toss-up between the two. Now I'm hungry for pumpkin pie, Peg. Thanks a lot!

Liz Westwood from UK on September 02, 2019:

This is a very seasonal recipe. Excellent instructions and illustrations along with useful tips.

Susan Zutautas from Ontario, Canada on September 02, 2019:

Oh, your pie looks so good! I'm terrible at making homemade crust but I can always buy the frozen :)