Easy Homemade Pumpkin Pie

I have made pumpkin pie before but I would usually just buy a pie crust already made, and use that can of Libby’s pumpkin and Carnation evaporated milk. Last year I made a pie crust from scratch but had to roll out the dough. Which is fine but I personally would rather not roll out the dough if I don’t have to. Guess what? You don’t have to. This way is so easy! You just mix up the ingredients in the pie dish, form the dough, and press the dough all around the bottom and up the sides of the dish. Then you just have to mix up your filling ingredients in a bowl, pour into the crust, and bake in the oven. So easy and so good. This year I am using my homemade pumpkin puree for the pie. Some of it is a little stringy but it works just fine.

easy homemade pumpkin pie


easy pie crust
The Crust:

  • 1 1/3 cups flour
  • 1/4 tsp salt
  • 8 TB unsalted butter (1 stick), melted
  • 1 TB coconut oil

Mix ingredients into a 9″ pie plate and stir until a dough forms. Then press the dough evenly throughout the bottom of the pie plate, and up the sides. Chill in the fridge until the filling is ready and oven is preheated. (Note: You can make it without the coconut oil if needed.) See step-by-step instructions below with pictures.


The Filling:

  • 1 1/2 cups heavy cream – see a picture of what I use below (you can use a 12 oz can of evaporated milk instead, and I heard you can use half & half or whole milk but I haven’t tried those yet)
  • 1 ½ cups pumpkin puree
  • ¼ cup sugar (or raw honey can be used but it will come out very moist)
  • ½ tsp salt
  • 2 eggs
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp ground cloves

Preheat the oven to 425 degrees. Whisk all the ingredients in a bowl, then pour into the crust. You can put foil over the edges of the crust or brush with water so it doesn’t burn. I haven’t tried the foil trick but brushing the edges of the crust with water did work. Bake at 425 for 15 min, then change to 350 for 45 min. A knife inserted should come out clean. Cool for 2 hours. See step-by-step instructions below with pictures.

Tip: You can use 1 TB pumpkin pie spice instead of the cinnamon, ginger, nutmeg, and cloves.

For Whip Cream we use this recipe and Organic Valley Whipping Cream shown below:
http://www.organicvalley.coop/recipes/show/whipped-cream/ (of course, you can reduce the amount of sugar). 

Organic Valley Heavy Whipping Cream (just 1 ingredient – cream)heavy whipping cream


Making the Crust

Mix up the ingredients in your pie dish:IMG_4960


Form the dough:IMG_4961


Push the dough throughout the pie dish and up the sides.
I use my measuring spoon to help flatten it.IMG_5054


You can form your dough a few different ways. Regular (on the right), use a knife to make slits (on the left),
or you can even pinch the edges of the dough together to make a decorative pie crust.
Then chill in the fridge until the filling is ready and the oven is preheated.

pie crust1pie crust2










Making the Filling

Add all the ingredients to a large bowl:IMG_4964


 Whisk up the ingredients:











Pour the filling into the pie crust, brush edges of the crust with water (to prevent burning), 
bake @ 425 for 15 min, then 350 for 45 min.



Done! Let the pie cool for 2 hours.



You can put either whip cream or vanilla ice cream on top! I have even eaten a piece plain for breakfast
(that was a pie I made with honey instead of sugar though). 😉 












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  1. Pingback: Pumpkin Recipes
  2. Miriam

    Looks amazing!

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