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.
So yummy!! I had to bake mine for 11/2 hours for it to set up
Best pumpkin pie I’ve ever eaten – let alone made!
Turned out amazing! I used a sourdough crust with my pie and it was so good
I used my regular crust and your recipe for the filling, it was amazing! It is very creamy, not too sweet. It is the first time of my life that I had a pumpkin pie and I will mot look any further, this is THE one I’ll keep!
Thanks!
I’ve tried and loved dozens of your sourdough recipes but this one hasn’t worked for me. I’ve tried it twice recently and both times it came out chewy and def not crisp. I’m thinking it could be because I used a mixer? I tried not to overmix but it takes awhile for the cold butter to incorporate. Thinking I could try softened butter instead with mixer? Or just do by hand? Any recs?
For a flakey pie crust, you dont want to mix the butter in. You just want to cut it into pea-sized crumbles. If the butter fully incorporates into the flour, you will have a chewy crust 😉
This turned out really good, had to bake it for a half hour more. It didn’t set it the middle after an hour but I think it’s because I used a little more than 2 cups of pumpkin so the mixture was a little soupy. Our kids like it so I think it a win.🙂
Thanks for sharing – so glad you enjoyed it!