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.
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If pumpkin pie wasn’t already the perfect fall dessert, this classic recipe made with a homemade crust and fresh pumpkin puree elevates it even more. This is a great make-ahead dessert to add to your thanksgiving or fall party line up, leaving you time to make other yummy dishes like cranberry sauce, green bean casserole or sweet potato casserole.
Follow the step-by-step recipe below to learn how to make your own pumpkin pie for your next family get together!
Why You’ll Love This Recipe
- Flavor: The natural ingredients and delicious spices in this classic pumpkin pie recipe add so much freshness and flavor. It’s sure to become a family favorite.
- Feeds a crowd: You can easily double up this recipe to make more pies if you have a large amount of people to feed.
- Wholesome ingredients: Making this pie from scratch means you know exactly what is going into it, so you can feel good about feeding it to your family and guests.
Pumpkin Pie Ingredients
- Pumpkin purée (from one medium pie pumpkin) – Homemade pumpkin purée or canned pumpkin can be used. Learn how to cook and puree pumpkin here.
- Vanilla extract – Use a store bought variety or make your own vanilla extract.
A full ingredient list with exact amounts can be found in the recipe card below.
How To Make Pumpkin Pie From Scratch
Step 1: Stir flour and salt together. Chop up frozen butter and cut into the flour mixture with a fork or pastry blender. The texture should be like pea sized chunks. Add ice water until dough comes together.
Step 2: Place dough on a lightly floured surface and pack it into a ball. Flatten the dough into a disc. Cover tightly between layers of plastic wrap and refrigerate for at least one hour.
Step 3: Preheat oven temperature to 350 degrees. In a large bowl, add all the filling ingredients and whisk until smooth.
Step 4: Roll out pie dough to about 1/4″ thickness, and drape over the pie dish. Cut off excess dough and pinch edges.
Step 5: 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.
Step 6: Place on a wire rack to cool for at least an hour before serving. Serve with fresh whipped cream or homemade ice cream.
Tips
- 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 out of individual spices or just use one that you can pick up at the grocery store.
- If you are crunched for time, you can easily substitute the homemade crust with a store-bought pie crust, and your own pumpkin puree 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.
Recipe FAQs
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. This can make a big difference in the end result. You can use either, but I prefer using fresh pumpkins we grow on our farm.
Technically, yes, but you may find that the flavor is quite bland. Using pie pumpkins that are especially made for eating, like sugar pumpkins or a jarrahadale, will give you a sweeter and more flavorful dessert.
Before storing, be sure to let the pie cool completely to room temperature. Cover loosely with plastic wrap and place in the fridge for up to four days.
More Pumpkin Recipes from the Farmhouse
- Sourdough Pumpkin Scones
- Sourdough Pumpkin Cinnamon Rolls
- Sourdough Pumpkin Roll
- Sourdough Pumpkin Cobbler Recipe
- Sourdough Pumpkin Bread
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
How To Make The Best Pumpkin Pie From Scratch
Ingredients
Filling
- 3 large eggs
- 2 cups pumpkin purée, from one medium pie pumpkin
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¾ cup brown sugar
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
Pie Crust
- 1 1/4 cups All purpose flour
- 1/2 teaspoon salt
- 1/2 cup butter, cold and cubed
- 1/4 cup ice water, plus more if needed to make it come together
Instructions
- Stir flour and salt together.
- Chop up frozen butter and cut into the flour mixture 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.
- Flatten the dough into a disc. Cover tightly between layers of plastic wrap and refrigerate for at least one hour.
- Preheat oven temperature to 350 degrees. 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.
- Place on a wire rack to cool for at least an hour before serving. Serve with fresh whipped cream or homemade ice cream.
Notes
- 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.
- You can easily substitute the homemade pie crust with a store-bought one and fresh pumpkin purée for canned pumpkin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi there, Lisa, I have a question. All I could find was liquid pumpkin pie spice in my local stores. What is the difference of amount used versus ground, pumpkin spice?
I’m not sure. I’ve never heard of liquid pumpkin pie spice.
After 1 hour my crust was still pretty undone, especially the bottom layer. I live in a high-altitude state with a dry climate. I may try to bake the bottom crust alone for a bit before adding the filling and top crust. Wondering if I need to up the heat as well or just extend the baking time? Tips welcome.
Amazing pumpkin pie, great flavor, not too sweet, and the texture is amazing. We prefer the sourdough crust without the sugar in it.
Wow! This filling is delicious! I made it with butternut squash puree instead because I couldn’t find a pie variety of pumkin. It worked perfectly!
I may try freezing it because I made many small ones.. Hope it is going to keep its nice texture!
Seriously the best pumpkin pie I have ever had. My husband loves it too; although he thinks I should bake the pie crust for a little while before pouring the filling in. Does anyone else do this and are the results better?
Wow. What a compliment! You could definitely do that. I would just watch the crust around the edges during baking to make sure they aren’t burning. You may have to wrap them with aluminum foil.
I made this for the first time today with store bought pie crust. Its beautiful! I have not had luck in the past with pie so I will try again to make pie crust from scratch. Feel like this was a big win for me. Thank you.
How wonderful!
How far in advance can you bake these? How long do they keep? Do they need to be refrigerated after cooling in order to stay fresh?
I am also wondering this. Were you able to get an answer?
Can you make pumpkin pies ahead of time and freeze them? Would you freeze them baked or unbaked? Thanks
I believe so. I’ve never done it, but you should be able to freeze them after they are baked.
I did freeze some and the texture and taste stayed good.
Looks yummy! Do you know if I can substitute maple syrup for the brown sugar and if it will come out ok?
I ended up replacing and it was awesome. 1/2 cup maple.
looks delicious!
l made this but swapped pumpkin for butternut squash. It took three small butternut squash to equal the two cups. (My great grandmother always used butternut squash for pumpkin, I’m not sure of the exact reason but I’d guess that it’s because butternut squash is easier to grow in our climate)
Anyway it turned out delicious!! Thank you for sharing.