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Recipe for Pumpkin Pie from real pumpkin

My recipe for Pumpkin Pie from real pumpkin and homemade pie crust is a delicious, smooth version of this classic that you will love! It is an easy pumpkin pie recipe that is homemade too! Save this to Pinterest now so you can make it year after year!
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Course: Dessert
Cuisine: American
Keyword: easy pumpkin pie recipe, homemade pumpkin pie, real pumpkin pumpkin pie, recipe for pumpkin pie from real pumpkin
Prep Time: 25 minutes
Cook Time: 1 hour
Chill time: 4 hours
Servings: 10 - 12 pieces
Author: Rachel

Equipment

  • Pie dish
  • Mixing bow
  • Mat or parchment paper for rolling
  • Rolling Pin
  • Hand mixer
  • Spatula

Ingredients

For the crust

  • 2 1/5 cups flour Plus a little more for the rolling pin.
  • 1/2 cup sugar
  • 1/2 Tbsp cinnamon
  • 1/4 tsp baking powder
  • 1 cup salted butter, softened and cubed
  • 2 eggs, room temperature
  • 1/4 cup sour cream, room temperature
  • 1/2 tsp vanilla extract

For the pumpkin pie filling

  • 2 cups homemade pumpkin Make sure the homemade pumpkin does not have a lot of extra water. If it does, strain it out before using.
  • 2 eggs
  • 14 oz sweetened condensed milk
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla extract

Optional egg wash ingredients

  • 1 egg
  • 2 Tbsp water

Optional Pie Crust cookies

  • Extra pie crust
  • Flour for your hands
  • Egg wash from above

Instructions

Instructions for the crust

  • To make the pie crust, combine all your dry ingredients together and whisk thoroughly.
  • Then add the butter, eggs and sour cream and mix well with a hand mixer. Make sure the butter has mostly combined with the other ingredients. If you still have small lumps of butter that is fine.
    The dough will be very sticky but that is okay.
  • Once everything is combined, pull the dough into a ball and cover and chill for 1 hour.  
  • When the hour is up, remove the dough from the bowl and turn out onto a floured surface. Use some flour on your hands if needed to pull the dough into a nicer ball shape and then use the floured rolling pin to roll it out into a circular shape.
  • Once rolled, place the crust in a buttered pie pan. Try not to stretch the dough at this point. It will shirk more if the gluten springs back. Make sure it goes all the way to the edges or even has some overhang. Plan for the crust to shrink a little bit.
  • Then crimp the edges of the pie and prick the bottom of the crust with a fork several times. Let the dough rest for at least 20 minutes in the pie pan to let the gluten settle. This will all help the pie crust so it doesn't shrink too much.
  • Preheat oven to 400 degrees.

Instructions for making the pumpkin pie filling

  • Meanwhile, combine all the ingredients for the pumpkin pie filling in a bowl and mix well.
  • Pour the pumpkin pie mix into the pie crust.
  • Cover the edge of the crust with tin foil or a pie crust guard.
  • Bake for 15 minutes at 400 degrees. Then lower the temperature of the oven to 350 and bake for an additional 45- 50 minutes. When it is done the edges of the pie will be set and the middle will still be jiggly. Remove the foil from the edge of the pie about 5 minutes before the pie is done to brown the crust.
  • Let cool to room temperature for 1 hour and then chill for 4 hours.
  • Top with whipped cream and enjoy!

Optional Egg Wash

  • Combine eggs and water and whisk to create the egg wash. Then brush over the crust before placing the tin foil on.

Optional Pie crust cookies

  • Preheat the oven to 350 degrees. Roll the extra dough very thing dough very thin and use a cookie cutter to cut it out. Like paper thin. Use a fork to create leaf veins.
  • Brush the egg wash over the cookies lightly and then bake for 10 minutes.