How to Make Pumpkin Pie from 100 % Pure Pumpkin – Fool-Proof Method, Ratios & Zero-Waste Hacks
Begin with 100 % pure pumpkin (canned or roasted fresh), nail the spice ratio, master the flaky crust, and learn 10 zero-waste hacks. Never rely on canned filling again.
Why 100 % Pure Pumpkin?
- Zero Additives – no sweeteners, colors, or preservatives.
- Flavor Control – adjust spices & sweetness to taste.
- Budget-Friendly – one 15 oz can = 2 pies for pennies.
- Year-Round – canned pure pumpkin is always in stock.
Ingredient Cheat-Sheet
| Component | Amount (1 pie, 9-inch) | Notes |
|---|---|---|
| 100 % pure pumpkin | 1 ¾ cups (15 oz can) | Not pumpkin-pie mix |
| Evaporated milk | 12 oz can | Or 1 ½ cups heavy cream |
| Eggs | 2 large + 1 yolk | Yolk = extra custardy |
| Brown sugar | ¾ cup packed | Light or dark |
| Spice blend | 2 ½ tsp total | See ratio below |
| Salt | ½ tsp | Balances sweetness |
No-Fail Crust (Food-Processor, 5 min)
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup (1 stick) cold butter, cubed
- 3–4 Tbsp ice water
- Pulse flour + salt + butter until pea-size crumbs.
- Drizzle ice water until dough just comes together.
- Flatten into disk, wrap, chill 30 min.
- Roll 12-inch circle, transfer to 9-inch plate, crimp.
- Blind-bake 15 min at 375 °F with parchment & weights.
Perfect Filling Ratio
Spice Blend (make 1 batch, use 2 ½ tsp)
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- Optional: pinch black pepper for warmth
Mixing Order (no mixer needed)
- Whisk pumpkin + sugar + spices + salt until smooth.
- Whisk in eggs & yolk one at a time.
- Finally whisk in evaporated milk.
- Pour into warm par-baked crust.
Bake & Cool Timeline
- 375 °F, 45–55 min – center jiggles like Jell-O, 160 °F internal.
- Shield edges – foil ring at 25 min if browning fast.
- Cool 2 h – sets completely; slice cleanly.
- Chill 4 h+ – flavors meld, cuts neater.
10 Zero-Waste Hacks
- Roast your own sugar pumpkin – 3 lb pumpkin = 2 cups puree.
- Freeze extra puree in 1-cup packs for future pies.
- Save egg whites for macarons or omelets.
- Simmer pumpkin scraps with spices = instant potpourri.
- Leftover crust trimmings → cinnamon-sugar twists.
- Empty evaporated-milk can → perfect biscuit cutter.
- Spice blend x10, jar it = gift-ready pumpkin spice.
- Over-browned edges? Pulse into pie-crust crumbs for cheesecake base.
- Extra filling? Bake in greased muffin tin for crustless “pie bites.”
- Post-holiday pie → freeze slices, blend into milkshakes.
Storage & Freezing
- Refrigerate: 4 days wrapped tight.
- Freeze whole pie: cool, wrap, freeze up to 2 months; thaw overnight in fridge.
- Freeze slices: separate with parchment, bag, grab-n-go.
- Revive crust: 10 min in 300 °F oven = flaky again.
📖 Recipe Card
Classic 100 % Pure Pumpkin Pie
- 1 ¾ cups (15 oz) 100 % pure pumpkin
- ¾ cup packed brown sugar
- 2 ½ tsp homemade spice blend
- ½ tsp salt
- 2 large eggs + 1 yolk
- 12 oz evaporated milk
- 1 par-baked 9-inch crust
- Preheat 375 °F.
- Whisk pumpkin, sugar, spices, salt.
- Whisk in eggs, then milk.
- Pour into crust; bake 45–55 min until center jiggles slightly.
- Cool 2 h, chill 4 h+, serve.
Prep: 15 min | Bake: 50 min | Chill: 6 h | Yield: 8 slices | Method: Whisk & Bake
Baked your own? Tag @01easylife and flaunt that flaky crust!