Tom’s Third Place (First-Rate) Pumpkin Pie Recipe{25}

fresh homemade pumpkin pie recipe

How to Make a Pumpkin Pie from Scratch Using Fresh Pumpkin

I made my first fresh pumpkin pie of the season, entering it in the Vashon Farmers Market annual pumpkin pie contest.  I placed third, an admirable ranking considering the winner was a cheesecake and received bonus points for using homegrown ingredients in addition to pumpkin, i.e., cream, eggs and butter. (Note to self: buy a cow.)

It was a fun event and samples of each pie sold for $1 a slice to raise money for the market and I did some serious damage to my cache of cash. I may have come in third but this pie is first rate.

Fresh Pumpkin Pie Recipe (makes 2 pies)

No Fail Pie Crust

  • 1/2 cup shortening
  • 1/2 cup butter
  • 3 cups sifted flour
  • 1 tsp salt
  • 1 egg
  • 5 tbsp water
  • 1 tbsp. vinegar
  1. Cut butter and shortening into flour and salt.
  2. Combine egg, water and vinegar.
  3. Pour liquids into the flour mixture and mix with a fork or slowly in mixer.
  4. Combine into ball, refrigerate for an hour.
  5. Roll, place in pie dish, add filling. This makes 2 crusts.


Fresh Pumpkin Puree

  1. cut pumpkin into slices (like an apple)
  2. remove seeds
  3. roast in over at 350 degrees until soft
  4. cool
  5. scoop out pulp leaving rind behind
  6. puree pulp in mixer or food processor until smooth
  7. should look like orange mashed potatoes

Fresh Pumpkin Pie Filling and Assembly

  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 pounds fresh pumpkin puree
  • 2 tablespoons molasses (real maple syrup is nice too)
  • 3 large eggs
  • 1 cup whipping cream (half and half works, too)
  1. Place baking sheet in oven and preheat to 425°.
  2. Whisk first 8 ingredients together in large bowl to blend.
  3. Whisk in pumpkin, molasses and eggs, then cream.
  4. Pour mixture into pie dough in pie plate.
  5. Place pie on preheated baking sheet in oven.
  6. Bake 15 minutes.
  7. Reduce heat to 325°F and bake until sides puff and center is just set (40-60 minutes).
  8. Cool.
  9. Makes 2 pies.

I adapted this recipe from’s Spiced Pumpkin Pie Recipe. And I had enough dough and filling to make one pie and one tart; same pie in a different guise.

Upgraded traditional pumpkin pie

Pie 1: an upgraded traditional pumpkin pie

Pie 2 made in a French tart style in honor of its puree from a French pumpkin, Galeux d'Eysines

Pie 2: in a tart pan in honor of its puree from a French pumpkin, Galeux d’Eysines

Ah! on Thanksgiving day….
When the care-wearied man seeks his mother once more,
And the worn matron smiles where the girl smiled before.
What moistens the lips and what brightens the eye?
What calls back the past, like the rich pumpkin pie?
~John Greenleaf Whittier