Homemade Pumpkin Pie From Scratch

Happy Monday! Welcome back to the small corner of the internet that is home to my blog site! 🙂 If you know me, you know that I love to bake, especially from scratch! Today is no exception to this, and I even decided to take on a new challenge! If you read the title of this post (and hopefully you DID), then you probably know what I decided to bake today. If you just so happened to zone out, well, I decided to make homemade pumpkin pie from scratch! Well, with the exception of the pie crust because ya girl just wasn’t feeling making pie crust today. Anyways, it’s fall, I love pumpkin pie, and I have NEVER made it from scratch until today.

Can you tell me why you wanted to do this again? – Evan, the supportive husband who enjoys the food but not the process. ❤️

Anyways, BACK to the point of this post…. to talk about my attempt at making a glorious pumpkin pie 🥧. For starters, we headed over to our local store and picked out the smallest pumpkin, which was still a 6 pounder! That’s a whole baby sized pumpkin, y’all! On top of the pumpkin, we also got the other necessary ingredients. These include the following:

  • Heavy whipping cream (1/2 cup)
  • Sweetened condensed milk (14oz can)
  • Molasses (2 tbsp)
  • Corn starch (2 tbsp)
  • Pie crusts
  • Pumpkin Pie Spice – decided to try this instead of getting 2 separate spices because this was the cheaper option 🤷🏼‍♀️. You can also just get ground ginger and ground cinnamon. Use 1 tbsp of each or 2 tbsp of the pumpkin pie spice.
  • Canola oil – we just used what we already had. (2tbsp)
  • Vanilla Bean ice cream
  • 3 eggs (large)

Because our pumpkin is pretty big, we decided to make 2 pies.  The recipe below is for one pie, but you can easily double for two!


  1. Wash your pumpkin
  2. Cut stem off and gut the pumpkin. You can keep the seeds to bake and eat, but we chose not to.
  3. Cut the pumpkin in to 4 pieces and place on baking sheet. (We covered ours with aluminum foil).
  4. Coat the outside part of pumpkin in canola oil and bake on 375 degrees for an hour.dsc_1282
  5. Once done, scrape the insides of the pumpkin from the skin and purée it.
  6. Add in the whipping cream, spices, condensed milk, corn starch, molasses, and all the other ingredients (minus the ice cream) and mix all together.dsc_1287
  7. Put the ingredients into the pie crusts and bake at 350 degrees for 1 hour or until a toothpick comes out clean.
  8. Let the pie cool on a rack for 30-ish minutes. dsc_1297
  9. Add ice cream to your slice.
  10. ENJOY!

Nicole made this amazing pumpkin pie, and it is easily a 12/10. – Reina, who proceeded to gas my head up. 🙂


If you decide to try this recipe, drop your feedback down into the comments below!

-NICOLE, certified pumpkin pie chef.


One Comment Add yours

  1. Mama says:

    It was delicious. I loved it. Thank you

    Liked by 1 person

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