Pumpkin Pie – Totally From Scratch

I have to admit, I was quite proud of this pie when I made it.  I’ve never been one to make pies.  I can remember learning the basics from my mom, but she didn’t make pies very often.  I did get to eat wonderful pies when I went to my grandma’s house (on my dad’s side), but she died when I was seven, so I never learned her secrets.

This fall I made up my mind to make a pumpkin pie from scratch—including the crust and the pumpkin filling. Of course, making something from scratch doesn’t necessarily make it good, but this pie was GOOD.  The crust was flaky and had a nice flavor, and the pumpkin filling was so much better than when made with canned pumpkin.  I’ve never been a big fan of pumpkin pie, so that wasn’t something I missed when I went on a gluten-free diet.  At Thanksgiving my husband and kids usually have the opportunity to eat store bought pumpkin pie that a family member buys.  My youngest son said he never liked those pies, but that this pie was really good.  I agree.  I can’t explain the difference, it is just much better.

My inspiration for this pie came from Phoebe at Cents to Get Debt Free.  I used her instructions for cooking the pumpkin.  I don’t have a canning size pressure cooker, but mine worked fine by placing half the pumpkin in, then cutting the other half in half to fit around the first piece.  She also gives other methods of cooking the pumpkin.

This picture shows the cooked pumpkin.  I simply scooped it into a bowl and mashed it up with a potato masher.  It was soft enough that by the time it was mixed with the other ingredients and cooked, there were no lumps.

I cooked the pumpkin first, then started on the pie crust.  You can view the gluten-free pie crust recipe here.  You can, of course, use a premade crust and/or canned pumpkin if you like.

I wish I had timed myself making this.  Aside from the bake time, it didn’t take very long.  As you can see, the actual pie recipe is pretty easy.  I will never again be intimidated by the idea of making pie from scratch (at least not pumpkin pie)!

Pumpkin Pie – Totally From Scratch
Recipe type: Dessert
Cook time: 
Total time: 
  • 1 gluten-free pie crust
  • 1½ cups mashed pumpkin
  • ¾ cup sugar
  • 2 eggs
  • 1 cup evaporated milk
  • ½ teaspoon vanilla
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1½ teaspoons pumpkin pie spice
  1. Combine all the ingredients (except the pie crust) using a fork to mix them together.
  2. Pour it into an uncooked pie crust.
  3. Bake at 400 degrees 45-50 minutes.
  4. Let cool before cutting.

More Dessert Recipes

The October edition of “Go ahead honey, it’s gluten free!” is hosted by Heather at Life, Gluten Free. She has chosen a pumpkin theme.  Stop by at the end of the month to see more great pumpkin recipes.

How to Be Gluten Free How to Be Gluten Free: 10 Steps to a Gluten-Free Life (affiliate link) is a very practical guide to getting started on a gluten-free diet. Learn to successfully buy gluten-free food, supplements, and personal care products as well as eat out safely, cook, connect with others, and more. Learn more about How to Be Gluten Free

This recipe is linked to Amy’s Slightly Indulgent Mondays at Simply Sugar & Gluten Free.

This post may contain affiliate links. See my disclosure policy for more information.


  1. gfe--gluten free easily says

    Congrats, Linda! A pumpkin pie made with fresh pumpkin is the absolute best in my opinion. Canned pumpkin doesn't even come close. You did great! Wonderful addition to GAHIGF. I was happy to see pie pumpkins at the store today. I picked up two of the biggest since they were all the same price. 😉 I'm headed to the POM Wonderful Blogger Harvest Festival tomorrow, but when I return at the end of the week, I'll be making a pumpkin pie from scratch, too. :-)


  2. Heather @ Life, Gluten Free says

    Looks good as usual Linda!

    I am trying to figure out how to create a pumpkin pie without eggs. We used to make it with tofu, but I don't eat that anymore. I'm sure there is a way.

    • MsMissy says

      You can use 1/4 cup yogurt or 1/4 cup applesauce and 1/2 tsp baking powder to sub eggs in most recipes.

  3. Phoebe @ Cents to Get Debt Free says


    1 Tbsp Soy flour and 1 Tbsp Water is equivalent to 1 egg. I made that sub in my pie once, when I ran short on eggs. Everything turns out just the same.

    I agree, definitely hard to explain how it is better, but it is WAY better from the real thing. We won't touch canned pumpkins anymore.

  4. Amy @ Simply Sugar & Gluten-Free says

    I learned to make pie crust from my grandma, too. My mom never made a pie. I use canned pumpkin when I need to – I agree, though, that fresh baked pumpkin tastes so much better.

    Thanks so much for linking up to Slightly Indulgent Mondays!

  5. heartnsoulcooking says

    Nothing says fall like a GREAT!!! pumpkin pie baking in the oven. THANKS!!! Geri

  6. Heather @ Life, Gluten Free says

    Thanks for participating, be sure to check my blog to see the round-up.

  7. Jenn says

    Ah, a great classic, made even better with fresh pumpkin!! Your pie crust looks like it came out absolutely awesome too!!!

  8. Linda-KitchenTherapy says

    Pumpkin pie completely from scratch? You are ambitious and fearless. Also successful!

  9. Iris says

    Linda, the pie's in the oven baking, but I used the leftover crust from your recipe to make a mini pie to try, and it's amazing! Your pie crust recipe just renewed my faith in gluten free baking! I was so disappointed after trying the Bob's Red Mill pie crust mix.

  10. says

    Ok I am making this in the morning so I was reading over the instructions again…I have never cooked with pumpkin and never made a pie. So how do I precook the pumpkin? All you say is “I cooked the pumpkin first, then started on the pie crust.” I know Thanksgiving is tomorrow so you may not even see this in time…off to search google just in case…

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