From Scratch Pumpkin Pie

Homemade pumpkin pie from scratch starts with a delicious pie crust filled with smooth, flavorful pumpkin filling, baked until set. It’s a classic favorite for Thanksgiving or fall get-togethers.

This fall season is just flying by. Over the last week or so, it seems like we have been on a mad dash to get things done. Nesting was in full swing, too, as I was planning to have a week or so left before the newest baby arrived. 

My list was a mile long as I tried to plan for a little maternity leave. Many projects, recipes, and videos needed to be shot, including this scrumptious pumpkin pie recipe.

See, I’ve never had a baby before their due date. My children have all graced us with their presence after 40 weeks. So, here I was thinking I had so much time. Nope. Sweet baby boy decided to come two days before his due date just to make me a liar. If you want to hear his birth story, you can find that here. 

Thankfully, I got this recipe in time for you to have it in your pockets for Thanksgiving. If you want more from-scratch Thanksgiving recipes, you can find my free ebook here.

There is just something a little extra special about making food from scratch, having your hand in the process from beginning to end. Kneading and rolling out the dough is satisfying. As an added bonus, pumpkin pie is something you can make a little in advance, so you have time to make any other dish you desire (like cranberry sauce, green bean casserole, sweet potato casserole, any other of your favorite dishes).

Tips For Making Homemade Pumpkin Pie

• If the pie crust starts to brown too much before the pie is done, you can cover just the edges with some aluminum foil. This will help prevent further browning.
• You can make your own pumpkin spice or just use a store-bought version.
• If you are crunched for time, you can easily substitute the homemade pie crust with a store-bought one, and fresh pumpkin purée for canned pumpkin.
• To make this recipe dairy-free, use a dairy-free pie crust and substitute the heavy cream with full fat coconut milk that has been shaken. I have not personally tried this, but I’m sure it will work just fine.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Is canned or fresh pumpkin better for pie?

This has been long debated in the world of pumpkin pie. Many people, including myself, find that pie made with fresh pumpkin has more complexity and more depth of flavor compared to canned. You can use either, but I prefer using fresh pumpkins we grow on our farm.

Can regular pumpkins be used for pies?

Technically, yes, but you may find that the flavor is quite bland. Using a pumpkin that is especially made for eating, like a sugar pie pumpkin or a jarrahadale, will give you a sweeter and more flavorful dessert. 

Pumpkin Pie Ingredients:

• Eggs – Eggs help give it that creamy, smooth texture while also giving it structure.
• Pumpkin purée (from one medium pie pumpkin) – Homemade pumpkin purée or canned pumpkin can be used. I grow pumpkins just to use in recipes, and making pumpkin purée is super easy. You can find the tutorial here or read down below.
• Heavy cream – This adds a rich creaminess to the pumpkin filling.
• Vanilla extract – Always a must in baked goods.
• Brown sugar – Adds that desperately needed sweetness. It also adds a more complex flavor than regular sugar.
• Sea salt – Don’t skip the salt in baked goods. It brings out all the flavors and sweetness in recipes.
• Cinnamon and pumpkin pie spice – Does anything scream fall more than these spices? I think not. They both add such a yummy and warm flavor to this pie. You just can’t skip them.

How To Make Pumpkin Pie From Scratch:

Make Pumpkin Purée:

Cut pumpkin in half (or quarters if the pumpkin is large) and scoop out the seeds. Set the seeds aside to roast for a yummy snack.

Add pumpkin to large stockpot with a little water over medium-low heat.

Place the lid onto the pot and steam with lid on. Once soft, scoop out the flesh and mash with a potato masher. You could also place in a blender.

Alternatively, you can roast the pumpkin on a baking sheet at 375 degrees for one hour.

Pie Crust:

This is the base of the pie, and it requires an awesome pie crust recipe. I personally like to use either my sourdough pie crust (for a fermented version) or my einkorn pie crust. The einkorn crust comes together in just minutes, and you don’t have to let it ferment overnight. This is usually my go-to crust.

Prepare pie crust according to instructions and refrigerate for an hour before using (if possible). I’m including the directions to my einkorn pie dough recipe below.

Stir flour and salt together.

Chop up frozen butter and cut into the flour with a fork or pastry blender. The texture should be like pea sized chunks.

Add ice water until dough comes together.

Place dough on a lightly floured surface and pack it into a ball.

Cut the dough in half and flatten it into two discs. Cover tightly with plastic wrap and refrigerate for at least one hour.

Make Pumpkin Filling And Assemble Pie:

In a large bowl, add all the filling ingredients and whisk until smooth. 

Roll out pie dough to about 1/4″ thickness, and drape over the pie dish.

Cut off excess dough and pinch edges.

Pour filling into pie dough and bake for one hour. The edges of the crust should start to turn golden and the filling should set. 

Allow to cool for at least an hour before serving. Serve with fresh whipped cream or homemade ice cream.

More Delicious Fall Dessert Recipes:

• Sourdough Pumpkin Scones
• Sourdough Pumpkin Cinnamon Rolls
• Pumpkin Spice Ice Cream Sweetened With Dates Only
• Sourdough Pumpkin Roll
• Sourdough Pumpkin Cobbler Recipe

If you try this recipe and love it, I would love if you could come back and give it 5 stars!