Scratch Pumpkin Pie

Scratch Pumpkin Pie

I have always wanted to make a pumpkin pie from scratch so when I spotted the baby pie pumpkins at work I bought some immediately.

It is almost as easy as opening a can of pie filling, only better!

Scratch Pumpkin Pie.

2 baby pie pumpkins

3 eggs

1 cup of sugar I used half white and half brown

1 teaspoon of cinnamon

1/4 teaspoon of freshly grated nutmeg

a pinch of salt

2/3 cup of evaporated milk


Baby Pie Pumpkins for pie at Nutmeg Disrutped

Preheat the oven to 375 degrees. Bake whole washed pumpkins on a baking sheet for 40 – 45 minutes. Allow to cool. Cut pumpkins in half and remove seeds.

Oven roasted pumpkin pie filling

Scoop out the pumpkin pulp, mash and set aside.  Makes about 2 –  2 1/2 cups.

Turn oven to 425 degrees.

From scratch pumpkin pie filling

Place pumpkin mash into a food processor and puree until smooth. Add sugar, salt, cinnamon and nutmeg and evaporated milk. Blend well. Pour into a prepared pie crust.

Pumpkin pie ready for the oven

Bake for 15 minutes. Reduce heat to 350 degrees and bake for another 40 – 50 minutes or until a knife inserted into the center comes out clean. Let cool for two hours.

Pie Crust

2 cups of flour

1 tsp of salt

3/4 cup of shortening

1 egg, slightly beaten

1 tsp white vinegar

ice cold water

Get your glass of water from the freezer.

Ingredients for pie crust at Nutmeg Disrupted

Combine flour and salt in a medium sized bowl. Cut in the shortening. Place the egg and vinegar in a 1/2 cup, top up with the water from the freezer. Stir this into the flour mixture. Stir until a ball is formed.

Pie crust dough at Nutmeg Disrupted

Shape into 2 small discs and wrap, place in the fridge for 30 minutes. Roll the dough out on a floured surface large enough to line your pie plate.

Pie plate lined with pie dough at Nutmeg Disrupted


I used the scraps and an oak leaf cookie cutter to make leaves for the edge of the pie.

Cutting the edge design for a pumpkin pie

Pumpkin pie with whipped cream at Nutmeg Disrupted










5 Replies on “Scratch Pumpkin Pie

  1. Hey Shannon!

    They are called sugar pumpkins. When I worked at Co-op I could order them in as pumpkin pie kits, they come in a mesh bag with two sugar pumpkins and a spice package so maybe check with the Co-op stores down there. They make a world of difference in your finished pie. I have never enjoyed pumpkin pie until I made them with the sugar pumpkins and have converted non pumpkin lovers into enjoying it very much now. My sil grew them this year. I made pies from scratch at her place last Thanksgiving and she loved them (one of my converts). Many grocery stores carry a lot of the same seasonal produce items so you may find them at other retails.

    Hope you can find some, they are just fantastic!

    Thanks for stopping by.

  2. I love the color! I clearly have been using the wrong pumpkins. I’ve heard of these pie pumpkins (are they called sugar pumpkins?) before. I need to find these because roasting the leftover Halloween ones in the past just hasn’t been cutting it! Good taste but very pale and meh color.

  3. The pumpkins were quite small so I roasted them whole. The seeds came out very easily and the mess was minimal.
    Cutting designs out of the dough is an easy way to make pies look fancy.

    Thanks for stopping by Diana

  4. I’ve never heard of baking the pumpkin without removing the seeds first. Are the seeds easier to remove after the pumpkin is baked or is it the same slimy mess it is if you removed the seeds prior to baking? I love what you’ve done with the rim of the pie shell.

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