Homemade Fresh Pumpkin Pie

This homemade pumpkin pie made with mashed, cooked pumpkin is my family's favorite. Skip the canned pumpkin and store-bought crust and make your holiday pumpkin pie from scratch with a flaky homemade pastry crust and a deliciously spiced pumpkin filling. Hope you enjoy it as much as my family does!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 363 Calories

Ingredients

• ½ cup shortening
• ½ teaspoon salt
• ¾ cup packed brown sugar
• 1 ⅓ cups all-purpose flour
• 1 (12 fluid ounce) can evaporated milk
• 2 large eggs, beaten
• ½ teaspoon ground cinnamon, or more to taste
• 3 tablespoons cold water, or more as needed
• ½ teaspoon ground ginger, or more to taste
• ½ teaspoon ground nutmeg, or more to taste
• 2 cups mashed, cooked pie pumpkin

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Remove from the oven and cool to room temperature before serving.

Step 3

Make the pastry crust: Mix flour and salt together in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Mix in 3 tablespoons water, one at a time, until dough is moist enough to hold together. Add up to 1 more tablespoon water if needed.

Step 4

Shape dough into a ball with lightly floured hands. Roll dough on a lightly floured surface to a thickness of 1/8 inch. Place an 8- or 9-inch pie pan upside-down on the dough; use a sharp knife to cut a circle of dough 1 1/2 inches larger than the pie pan. Remove and discard dough scraps and set pie pan aside.

Step 5

Gently roll circular piece of dough around the rolling pin; transfer it right-side up over the pie pan. Unroll, easing dough into the bottom of the pan. Use two hands to flute the dough around the top edges.

Step 6

Make the filling: Beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust.

Step 7

Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes. Cover the edges with foil if needed to prevent from burning as the filling cooks.