Pumpkin Pie. From A Pumpkin.

 pumpkin pie from scratch

I've always been enchanted by the adorable little "sugar" pumpkins in the store this time of year. And I always think "I should make a pie out of one!" Then, I forget, get into a rush, and end up making pumpkin pie from a can. And it's always delicious and no one complains that my pumpkin pie comes from a can. Because I'm busy. But this year, I picked up a cute little pie pumpkin and decided I was going to set aside a large chunk of time and figure out how to make pie out of it. But guess what? It's easy. Like easy-peasy-lemon-squeezy easy. And freakin' amazingly delicious. So, do yourself a favor and make one already. Then, go get a manicure with the extra time you set aside for pie-baking but won't need. 


  • Pie dough of your choice (I'm not a traditional pie-crust person, so I always make a graham cracker crust. Make what ever crust suits your taste here).
  • 1 medium-sized pie pumpkin (aka 'sugar pumpkin) - enough to yield 2 cups of flesh
  • 3 eggs
  • 1/2 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 3/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons of Trader Joe's Pumpkin Pie Spice blend (trust me on this one, it's amazing)


  • Prepare pie crust per directions of your crust choice.
  • Preheat oven to 400.
  • Slice pumpkin in half and scoop out seeds and stringy pieces. 
  • Place pumpkin cut sides down onto a parchment-lined baking sheet and roast at 400 degrees until the flesh is soft and pulling away from the skin - approx 40 mins. 
  • Once the pumpkin is roasted, make the pumpkin puree: scoop out the flesh and puree in a blender or food processor. You can also mash by hand. 
  • Increase oven temp to 425.
  • Whisk eggs and both sugars together until smooth. Add 2 cups of the pumpkin puree, cream, vanilla, spices, and salt. Stir until well blended.
  • Pour pumpkin filling into the pie shell and place shell onto a baking sheet. You may cover the edges in aluminum foil to keep it from burning. 
  • Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking.
  • Once it's done, cool on a wire rack for 2 hours or until room temperature. 
  • Serve alone or top with whipped cream.
  • Pie will store in refrigerator up to 3 days after cooking - but it never lasts that long around my house!

Now, enjoy, and go tell all your friends what a badass in the kitchen you are!