From Scratch Pumpkin Pie

overhead photo of a piece of pumpkin pie on a cake knife being served onto a white platter with a corner of the pie in the pie plate to the right and a plaid towel in the background

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.

Course Dessert

Cuisine American

Keyword from scratch pumpkin pie, homemade pumpkin pie, pumpkin pie

Prep Time 20

Cook Time 2

Total Time 2 20

Servings

Calories 526kcal

Author Lisa Bass

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

2 1/2 cups Einkorn all purpose flour
1/2 teaspoon salt
3/4 cup frozen unsalted butter
6-7 tablespoons ice water

Instructions

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.
Pie Crust: For Einkorn Pie Crust
Stir einkorn flour and salt together.
Chop up frozen butter and cut into the flour with a fork or pastry blender.
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:

Preheat oven 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.
Allow 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.

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