How to Make Pumpkin Pie from a Pumpkin

A few years ago I wrote my beloved pumpkin pie recipe, and it was a hit with my readers. When I wrote the recipe it wasn’t very printer-friendly, so I’m reintroducing again how to make pumpkin pie from a pumpkin. This is the homemade pumpkin pie recipe that I use every year, and it is my favorite pie to make during the holidays.

How to Make Pumpkin Pie from a Pumpkin

Pumpkins going in the oven.



  • Small Pumpkin (I like to do two at a time, and freeze extra pumpkin puree that is left over)


  1. Preheat oven to 350.
  2. Place whole pumpkin in a oven-safe dish or pan that will catch any juices that cook out of the pumpkin.
  3. Place your dish/pan with the pumpkin into the oven.
  4. Cook for 4-6 hours, or until pumpkin collapses on itself when prodded with a cooking utensil.
  5. Let cool, then open up the pumpkin and scoop out the seeds with a spoon, to be discarded.
  6. Scrape pumpkin “meat” out with a spoon, and place it into a mixing bowl. Try not to get any of the pumpkin skin into your mixture.
  7. Mix well with a mixer until you have a nice smooth puree.

Baked Pumpkin

Pumpkin Guts

Pumpkin Puree

I actually like to leave my puree with a few chunky bits for some scrumptious goodness in my pies. See also how to cook a pumpkin in the crock pot. At this point you have some nice smooth pumpkin, that’s healthier than what comes in a can! It can also be used as baby food for little ones.

Yields: 2 Pies


  • 4 cups of pumpkin puree (that yummy stuff we just made)
  • 1 cup of brown sugar/whole cane sugar (I prefer sucanat)
  • 3 eggs
  • 2 tsp pumpkin pie spice
  • 2 cups of heavy cream
  • 2 whole wheat pie crusts


  1. Preheat oven to 425.
  2. With a mixer, blend all of your ingredients together.
  3. Pour the mixture into your pie crusts.
  4. Bake the pies at 425 for about 10 minutes, and then reduce the heat to 325.
  5. Cook the pies for about an hour, or until knife inserted comes out clean.

Mixing the Pumpkin Pie

Pumpkin Pie Mixture

Pouring Pumpkin Pie

Pumpkin Pie

Pumpkin Pie with Whipped Cream and Cinnamon

Now top with some delicious homemade cool whip, and you’ve got a healthier homemade pumpkin pie that’s breakfast worthy! Tell me I’m not the only one that eats pumpkin pie for breakfast the day after Thanksgiving and Christmas! Have you tried this recipe? Share your feedback!

Looking for more? Check out more pumpkin recipes.

By |2014-10-16T18:14:42-04:00December 13th, 2011|Home and Garden, Organic and Green Living, Pumpkin Recipes|10 Comments

About the Author:

I'm a former sweet-tooth turned health-nut. After a difficult loss of a first pregnancy and having a second child with a heart condition, I became obsessed with health and wellness. I revamped our entire family's lifestyle, dropped seven pant sizes, and created a website where I could share our story and help support people wanting to make small changes day by day in order to live well. I also support my family by the work that I do here through advertising content, affiliates, and partnership/consultant links within content. When you click and/or order, it puts food on our table. Thanks for all your support, and may you live well and thrive!


  1. Sarah December 13, 2011 at 5:57 pm - Reply

    This looks absolutely fabulous! I love pumpkin anything–especially pumpkin pie! Gonna definitely try this! Thanks for sharing!


  2. Melissa December 13, 2011 at 6:10 pm - Reply

    I remember this from last year.

  3. Grady Pruitt December 13, 2011 at 7:07 pm - Reply

    I remember doing a pumpkin pie from scratch a year or two ago. I really liked it. One of the best ones I’ve ever done. Thanks for sharing this great pie recipe!

  4. Shellie December 13, 2011 at 7:19 pm - Reply

    I want to try this!

  5. Lucy December 13, 2011 at 7:40 pm - Reply

    I roast a few pumpkins every year and store them in one cup batches in the freezer. Pumpkin bread, and pumpkin pancakes are our favorite uses

  6. Rebecca December 13, 2011 at 7:46 pm - Reply

    I use an ice cream scoop to scoop out my pumpkins or squash. Works well and follows the natural contours.

    Any good recipes for pumpkin or squash soups without chicken stock as a base?

  7. Heather December 13, 2011 at 9:08 pm - Reply

    you can make the pumpkin in a crock pot as well 😉 I did it this year (my husband had never had it, and I’ve been on a “from scratch” baking spree) and it turned out great. The hubs says he’ll never eat the canned junk again! It only took about 2.5 hrs to cook, and I didn’t have to cut it up.

  8. Cindy November 1, 2012 at 4:34 pm - Reply

    I’d cut the pumpkin(s) in half first and scoop out the seeds for roasting. Just did, in fact, and have my pumpkin roasting as I type. I didn’t have a recipe for a pie, though, and this one popped up in my twitter stream, so I think I’ll try it! Later. I’m just gonna freeze my puree for now.

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