Last Updated on October 24, 2026 by Kimberly
This post contains Amazon links. As an Amazon Associate, I earn from qualifying purchases.
Making pumpkin pies has been my Thanksgiving job for the the past seventeen years. I decided to put my own spin on the recipe and make a fresh milled flour pumpkin pie. Hard white fresh milled flour works very well for the pie crust.
Why You’ll Love Fresh Milled Flour Pumpkin Pie
Simple Recipe – Pumpkin pie does not require a lot of ingredients. The crust part can be a little tricky if you mix it up by hand. Using a good food processor makes this step way easier.
Nutrition – Hard white fresh milled flour contains fiber, vitamins, minerals, and antioxidants and adds extra nutrition to this recipe.
Flavor – This pumpkin pie will make any day seem like Thanksgiving with all the pumpkin spice flavor.
Ingredients & Substitutions for Fresh Milled Flour Pumpkin Pie
Pie Crust
- Fresh milled hard white wheat flour – I highly recommend milling your own flour for all the health benefits. If you aren’t able to do that, you can substitute the same amount of all-purpose flour in this recipe.
- Salt – I use sea salt in my baking.
- Organic sugar – I get organic sugar from Costco for a great price.
- Butter
- Water
Pumpkin Pie Filling
- Organic sugar
- Pumpkin pie spice
- Salt
- Eggs
- Pumpkin puree
- Evaporated milk
How to Make Fresh Milled Flour Pumpkin Pie Crust
1: Mill hard white wheat berries in an electric mill.
2: If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card. Add soft white wheat flour to this mixing bowl. Stir in salt and sugar.
3: Transfer mixture to a food processor if desired. On the dough setting, add butter a little at a time. Once the butter is incorporated, slowly pour in the water with the processor still on the dough setting. When the batter comes together in a ball, you have added enough water. (If you do not own a food processor, simply cube butter, cut into flour and sugar mixture with a pastry blender, and slowly add water while mixing mixture with a fork. When the batter forms a ball, you have added enough water. )
4: Place ball of pie crust batter on top of plastic wrap. Flatten to a one inch disc with your hands and place plastic wrap around it. Put in the refrigerator for at least two hours or overnight.
5: Once pie crust has been in the fridge for at least two hours, preheat oven to 350°F. Set pie crust out on counter.
How to Make Pumpkin Pie Filling
1: Mix together sugar, pumpkin pie spice, salt in a separate mixing bowl. Add eggs and pumpkin puree and mix well.
2: Slowly mix in one can of evaporated milk into the pumpkin puree mixture.
3: Roll out pie crust between two pieces of plastic wrap or parchment paper. Slide off paper into a 9.5 inch glass pie pan. Pinch and shape the edges.
4: Pour pumpkin puree mixture on top of crust.
5: Bake at 350°F and bake for 55-60 minutes. Place a piece of aluminum foil over the pie at the 30 minute mark so the crust does not get overly browned. Pumpkin pie is done when the outer 2-3 inches are set and only the very center is jiggly like Jell-O. Let cool for two hours on a wire baking rack and place in refrigerator.
6: Refrigerate pumpkin pie for two to four hours before digging in. Serve with whipped cream on top.
Fresh Milled Flour Pumpkin Pie
Ingredients
Fresh Milled Flour Pie Crust
- 1 1/4 cups hard white fresh milled flour 160 g You can substitute the same amount of soft white fresh milled flour or all-purpose flour.
- 1/2 tsp salt 3.5g
- 1 1/2 tbsp sugar 24.5 g
- 1/2 cup cold cubed butter
- 3 tbsp ice cold water
Pumpkin Filling
- 3/4 cup sugar 195g
- 1/2 tsp salt 3g
- 1 1/2 tsp pumpkin pie spice 3.5g
- 2 eggs
- 15 oz pumpkin puree
- 12 oz evaporated milk
Instructions
How to Make Fresh Milled Flour Pie Crust
- Mill hard white wheat berries in an electric mill.
- If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card. Add hard white fresh milled flour to this mixing bowl. Stir in salt and sugar.
- Transfer mixture to a food processor if desired. On the dough setting, add butter a little at a time. Once the butter is incorporated, slowly pour in the water with the processor still on the dough setting. When the batter comes together in a ball, you have added enough water. (If you do not own a food processor, simply cube butter, cut into flour and sugar mixture with a pastry blender, and slowly add water while mixing mixture with a fork. When the batter forms a ball, you have added enough water. You may need 1/4 cup water with this method.)
- Place ball of pie crust batter on top of plastic wrap. Flatten to a one inch disc with your hands and place plastic wrap around it. Put in the refrigerator for at least two hours or overnight.
- Once pie crust has been in the fridge for at least two hours, preheat oven to 350°F. Set pie crust out on counter.
How to Make the Pumpkin Filling
- Mix together sugar, pumpkin pie spice, salt in a separate mixing bowl. Add eggs and pumpkin puree and mix well.
- Slowly mix in one can of evaporated milk into the pumpkin puree mixture.
- Roll out pie crust between two pieces of plastic wrap or parchment paper. Slide off paper into a 9.5 inch glass pie pan. Pinch and shape edges.
- Pour pumpkin puree mixture on top of crust.
- Bake at 350°F and bake for 55-60 minutes. Place a piece of aluminum foil over the pie at the 30 minute mark so the crust does not get overly browned. Pumpkin pie is done when the outer 2-3 inches are set and only the very center is jiggly like Jell-O. Let cool for two hours on a wire baking rack and place in refrigerator.
- Refrigerate pumpkin pie for two to four hours before digging in. Serve with whipped cream on top.
How to Store Fresh Milled Flour Pumpkin Pie
Refrigerator – Allow pumpkin pie to cool completely and place in an airtight container or simply leave in the glass pie plate and cover with plastic wrap. Pumpkin pie will stay good in the refrigerator for three to four days.
Freezer – You can slice pumpkin pie and place in a freezer safe container or freezer bags. It will stay good for one month in the freezer. Place in refrigerator overnight to thaw.
Alternatively, you can wrap the entire glass pie pan tightly in a layer of plastic wrap, pressing it directly against the surface of the pie, followed by a layer of heavy-duty aluminum foil and freeze.
FAQs
I don’t have hard white fresh milled flour. Can I still make this pumpkin pie?
Of course! You can substitute the same amount of soft white fresh milled flour or all-purpose flour.
Can I make this pumpkin pie ahead of time?
Yes, you can make it in advance. The pie will keep in the refrigerator for three to four days and in the freezer for one month.
More Fresh Milled Flour Fall Recipes!
Easy Pumpkin Bread (with Caramel Glaze) -This pumpkin bread is so easy to whip up, but so delicious! Serve with caramel glaze and a cup of coffee, perfection!
Apple Cake with Buttermilk Sauce – Moist apple cake paired with a buttermilk brown sugar sauce. A match made in heaven!
Fresh Milled Flour Apple Crisp -This apple crisp swaps store-bought flour for fresh milled flour, giving the topping a heartier texture and richer, nuttier flavor than the classic version.
Pumpkin Chocolate Chip Muffins with Fresh Milled Flour -These pumpkin chocolate chip muffins are everything you want in a fall bake — warm spices, rich pumpkin flavor, and pockets of melty chocolate in every bite.
Pumpkin Cinnamon Rolls with Fresh Milled Flour – Soft, fluffy pumpkin cinnamon rolls made with fresh milled flour and warm fall spices, topped with a rich cream cheese glaze. A cozy from-scratch treat perfect for pumpkin season.
Pumpkin Pancakes -These fresh milled flour pumpkin pancakes are light, fluffy, and full of cozy fall flavor. Made with simple ingredients and real pumpkin, they’re an easy way to enjoy freshly milled whole grains at breakfast.
Fresh Milled Flour Pumpkin Cake -A soft, moist pumpkin cake made with fresh milled flour and finished with creamy cream cheese frosting. Perfect for fall gatherings or an everyday treat.
Leave a Reply