pumpkin pie

Pumpkin Pie – Made From Scratch

pumpkin growing in garden   pumpkin growing in garden

I love growing sugar pumpkins in my garden. I harvest them in the fall, and use them to make pumpkin pies every Thanksgiving. Here’s my pumpkin pie recipe, starting with a fresh pumpkin. You can substitute canned pumpkin if you don’t want to do this step. (But you should REALLY give it a try!) For the crust, here’s the link.

Makes 2 pies

Ingredients for filling


  • 1 medium-sized sugar pumpkin or canned pumpkin, use 3 cups of pureé
  • 4 eggs
  • 1 cup honey
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp fresh ginger, grated
  • ¼ tsp ground cloves
  • 2 cups whipping cream or half and half


  1. Cut the top off the pumpkin,  and cut pumpkin in half. Scoop out the seeds, cut it into pieces.
    pumpkin hollowed out
  2. Place it on a steaming rack. Place rack into a medium sized pan, add about an inch of water in the bottom of the pot and cover with a lid. Bring it to a boil, and reduce heat once it boils. Steam it until it’s soft when tested with a fork, about 20 minutes.
    pumpkin in steamer
  3. Remove pumpkin to a colander, to cool. Then peel the skin off with a paring knife. Place the pumpkin back into the colander and squeeze out any excess water.
  4. Place the cooked pumpkin into a food processor or blender, and puree the pumpkin. Now you’re ready to make pie filling.
  5. Place eggs in a medium-sized bowl, and whisk until blended. Add pumpkin puree, and honey. Stir well. Add spices, mix well. Now slowly add in cream.
  6. Roll out pie crusts into two 9 inch pie pans, according to pie crust recipe.
  7. Add half the filling into each pie tin.
  8. Bake 45 minutes to 1 hour in hot oven. Pie is done when the center rises up, and pie is firm when lightly shaken. Remove from oven and let cool.

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