Homemade Pumpkin Pie— Yes, From Scratch.


It’s that time of year again— the fall harvest is making squash aplenty available to consumers throughout the Capital Region, including one of our favorite: pumpkin. Pumpkin tastes great in a variety of different recipes, both classic and modern; but no matter where you sneak it into your meal plan, nothing beats an old-fashioned, homemade pumpkin pie. Don’t get us wrong— it’s a great treat year-round (thanks to the availability of canned pumpkin). But something about slicing through a perfectly-baked layer of pie crust and creamy pumpkin pie filling with bright leaves flying through the chilly air just completes the onset of the fall season.


There are so many recipes for pumpkin pie out there; many of them involving shortcuts to achieve the delicious pumpkin perfection that we long for year-round. To us, nothing beats the taste of a homemade pumpkin pie done the REAL old-fashioned way— from scratch. No corner-cutting. The best part? You can have this ready in about an hour.


Here’s what you’ll need:


  • 1 ⅓ c. flour
  • ½ tsp salt
  • ½ c shortening
  • 4 tbsp cold water


Pumpkin Filling:

  • 1 pumpkin (1.5 lbs / 2 c.)
  • 2 large eggs, beaten
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 can evaporated milk (12 oz)
  • ½ tsp salt
  • ¾ c brown sugar
  • 2 tbsp molasses


What to do:

Start by preheating your oven to 400 degrees.


To make the crust:

Mix together flour and salt and cut in shortening. Adding in the cold water a tablespoon at a time, mix until combined and holding together. Roll into a ball and roll out onto a large cutting board until about ⅛ inch thick.


Place your pie dish top-down in the center of the dough and cut around it, about 1 ½ inch wider than the dish. Lift pie dish, roll the dough gently into a tube, and then unroll over the inside of the pie dish and mold into the dish.

To mash the pumpkin:

Slice pumpkin in half and scoop out seeds. Cut into chunks and heat in saucepan with about an inch of water. Bring to boil, cover and reduce to low, and allow to cook for 30 minutes (must be tender). Remove from heat, drain, allow to cool, remove peel, and mash by hand in a large bowl.


To make the filling:

Add all other filling ingredients into the large bowl with the pumpkin and blend with a hand mixer until smooth. Pour into the crust and bake until inserted knife comes out clean (approx. 40 minutes).
Top with your favorite vanilla bean ice cream and garnish your plate with a cinnamon stick, and enjoy!