There are generally three components to creating a delicious homemade pumpkin pie from scratch. Then it’s just a matter of combining those three elements and baking.
Making Pumpkin Pie from Scratch
- Fresh pumpkin puree
- Pumpkin pie filling made from the puree
- Homemade crust
In this article, we’re going to cover the homemade crust and what to add to the pumpkin puree to create a rich and creamy homemade pumpkin pie from scratch recipe.
I have tried several methods, and this is by far the best pumpkin pie from scratch recipe I have made so far (I even have my in-laws’ stamp of approval)!
Okay, so it’s a bit heavier on the sugar and spices than you may expect and requires a lot of pulsing in the food processor, but that’s still easy, and all of your efforts will be rewarded. And afterall… it is a special occasion! 😊
With this recipe, you’ll get a a large, heavy, thick, and extra-creamy pumpkin pie that doesn’t need any whipped cream for the topping, (but of course you’re welcome to add it)!
Please note that this recipe will make one twelve-inch pumpkin pie. Most standard pie tins are nine inches in diameter, so adjust accordingly.
Homemade Pumpkin Pie from Scratch Recipe
Homemade Pumpkin Pie Crust
Ingredients Needed for Making Pumpkin Pie Crust
This pie crust recipe can be used for any kind of pie calling for a flour pie crust. We use all-purpose flour, or for a gluten free pie crust, we use gluten free all-purpose flour.
- all-purpose flour, (substitute with gluten free all purpose to make a gluten free pie crust
- salted butter (or add salt)
- sugar, (stevia, cane, maple sugar, or your favorite sweetener
- salt (if unsalted butter was used)
- ice water
Pumpkin Pie Crust Instructions and Baking Time
You can mix your pie crust in a food processor or by hand. You’ll need to allow the dough ball to rest in the refrigerator for at least 30 minutes to set and chill, so not too sticky to work. During this time you can prepare your pie filling.
Making Homemade Pie Crust Recipe
We used to buy pie crust because it was easier. But once you learn how to make homemade pie crust, you'll come to appreciate how easy it is to do and how much better it tastes freshly homemade.
Homemade pie crust has just four ingredients plus ice water. With just a little practice, (like after your first time!), and you'll soon be able to make and bake a homemade pie crust in less time just from memory!
Homemade Gluten Free Pie Crust
- 2 c flour (all-purpose preferred)
- 3/4 c salted butter
- 2 tsp sugar
- 1 tsp salt (if unsalted butter was used)
- 4-5 tbs ice water
- Combine flour, sugar, and salt in a food processor. You can mix by hand if needed.
- Add butter, sliced into half-inch thick slices or quarter-inch chunks. Pulse in the processor for about ten to fifteen seconds until butter begins to incorporate. Do not over process, the butter should be approximately pea-sized and not melted.
- Pour small amounts of ice water into the food processor while pulsing. Stop as soon as a dough shows signs of starting to form.
- Carefully remove the dough, roll it into a dough ball, then wrap it with beeswax wrap or plastic wrap, and set it in the refrigerator to rest.
- Allow this dough to rest for at least thirty minutes, though two hours is preferable. After that...
- Preheat the oven to 400 °F / 200°C
- Remove the pie dough from the refrigerator, remove the wrap, sprinkle the top and bottom of the dough ball with flour, and then use a rolling pin to flatten it into a fifteen to seventeen-inch diameter circle. The pie crust circle should look a few inches larger than your pie tin.
- Drop the crust into the tin, center it, and then push gently on the bottoms and sides of the crust. Use your thumbs and index fingers to make the crust make contact with the bottom and sides of the pan, especially where the bottom of the pan rises to the sides.
- Poke a few small holes into the bottom and sides of the dough with a fork or knife, so air can escape as needed. This will keep the dough from bubbling and rising.
- Place another pie tin (or aluminum foil) inside of the pie on top of the dough, then top this with dried beans or pie weights.
- Bake the pie in the oven for 15-20 minutes until it shows slight signs of firming up and turning gold. Remove from oven and set aside.
While your homemade pie crust is baking, you should have enough time to make your pie filling, so don't turn off the oven when that's done as you'll probably need it for baking the pie once you've filled it.
Homemade Pumpkin Pie Filling From Pumpkin Puree
Pumpkin Pie Filling Ingredients Needed
- brown sugar (dark or light)
- powdered sugar or white cane sugar powdered)
- pumpkin puree (approximate)
- milk – your choice of dairy, nut oat milk or half & half
- salted butter
- large eggs
- pure vanilla extract
- powdered ginger
- salt (if unsalted butter was used)
A food processor will make quick work of mixing the spices with the pumpkin puree.
Total Baking Time – Approximately 1 Hour
- bake for ~15-20 minutes at 400°F / 200°C,
- then reduce heat to 350°F / 180°C and bake for another ~40 minutes or so
Your pie should be ready in about one hour, give or take ten minutes. You will know it’s done when a toothpick inserted in the center comes out clean, although the pie center may still be slightly jiggly.
Remove the pie from the oven and allow it to cool on a cooling rack for around thirty minutes. Serve with whipped topping, vanilla ice cream or fruit, or cover and place in the refrigerator.
Serve it cold or at room temperature. Cold servings tend to have a thicker and creamier texture.
See topping ideas below.
If you want to learn how to make pumpkin pie puree, be sure to read how to make pumpkin puree from scratch.
PUMPKIN PIE CRUST INGREDIENTS
- 2 cups all-purpose flour (or sub with gluten free)
- 3/4 cup salted butter
- 2 teaspoons sugar
- 1 teaspoon salt (if unsalted butter was used)
- 4-5 Tablespoons ice water
PUMPKIN PIE FILLING INGREDIENTS
- 1 1/2 cups brown sugar (I prefer to use dark, but it will make the pie darker and less orange).
- 3/4 cup white cane sugar, powdered (for a smoother pie, pulse in the food processor to powder it; or leave as is)
- 3 cups pumpkin puree (approximate; it's fine to be under or over by up to half a cup)
- 1 3/4 cups milk (fine to substitute for your favorite nut milk or even half & half for a richer pie)
- 1/2 c salted butter
- 4 large eggs
- 2 tablespoons pure vanilla extract
- 2 tablespoons cinnamon
- 1 tablespoon nutmeg
- 1 tablespoon allspice
- 2 teaspoons cornstarch
- 1 teaspoon salt (if unsalted butter was used)
- 1 teaspoon powdered ginger
Steps for Making Pumpkin Pie Filling
- Blend the brown and white sugar in the food processor, if needed, until it's the texture of powdered sugar.
- Add pumpkin puree.
- Add salt, spices, then pulse or blend.
- Add in butter, pulse, or blend.
- Add milk, pulse or blend.
- Add each egg one at a time, so it appropriately incorporates.
- Add the cornstarch last, blend well
- Pour the filling into the pie crust, then bake in the oven on the middle rack for fifteen minutes at 400 degrees Fahrenheit. After fifteen minutes, turn the temperature to 350 degrees Fahrenheit, and bake for another 30 to 50 minutes. The pie should slightly jiggle, but a toothpick inserted into the center will come out clean.
- Remove the pie from the oven and allow it to cool on a cooling rack for thirty minutes. Cover, and then place in the refrigerator.
- Serve it cold or at room temperature. Cold servings tend to have a thicker and creamier texture.
If you need help making puree, check out this article on how to make pumpkin pie puree from scratch using a fresh pumpkin.
Toppings for Pumpkin Pie
Enjoy plain as is or topped with your favorite options. Here are some ideas:
- Crumble topping – like for apple pie or apple crisp
- Fruit and nuts
- Whipped cream, (homemade or store bought
- Ice cream – complementary flavors for pumpkin pie include:
- butter pecan
Recipe for Pumpkin Pie Topping
One reader shared her favorite pumpkin pie topping:
“I use this the same crumble topping that I use for an apple crisp.”
So naturally, you’ve got all the goodies like rolled oats, butter, cinnamon, sugar, and flour. And we love how Debie made it even measurements, to that it’s easy to make and to remember.
Cut everything together and sprinkle evenly over the top of the pumpkin pie.
One reader shared her favorite recipe for pumpkin pie topping.
"I use this the same crumble topping that I use for an apple crisp."
- 1 cup brown sugar
- 1 cup rolled oats
- 1 cup flour (Debie uses whole wheat flour but we like to use almond flour for this)
- 2/3 cup melted butter (we like to use salted butter)
- 1/2 tsp cinnamon (or tsp. pumpkin pie spice mix))
We like to add a scoop or two of vanilla protein powder for added flavor and nutrients.
If you try it, we recommend starting with just a little (maybe even just 1/2 scoop), to make sure you like it and that it enhances without over-powering your pumpkin pie flavor.
- Blend all ingredients together in a medium mixing bowl, stirring until well mixed.
- Sprinkle evenly over the top of the pumpkin pie before baking.
Bake your according to your pumpkin pie recipe instructions, (usually 45-65 minutes).
Amount Per Serving Calories 318Total Fat 16gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 41mgSodium 130mgCarbohydrates 41gFiber 1gSugar 22gProtein 3g
Nutrition information is approximate.
There you have it; one of our contributing cooks, Sarah Hamelman’s, favorite homemade pumpkin pie with fresh pumpkin recipe. Her pumpkin pies pictured here are darker from the use of dark brown sugar.