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Whole homemade pumpkin pie from scratch with golden filling and flaky crust on moderne table
Sophy

Pumpkin Pie from Scratch

The ultimate homemade pumpkin pie made with fresh roasted pumpkin, warm autumn spices, and a flaky butter crust. This from-scratch recipe creates a creamy, perfectly spiced dessert that's worth every minute of effort.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 5 hours 45 minutes
Servings: 8 servings
Cuisine: American
Calories: 243
Ingredients Method Video Notes

Ingredients
  

For the Pumpkin Puree:
  • - 1 sugar pumpkin 3-4 pounds
  • - 1 tablespoon olive oil or melted butter
For the Pie Crust:
  • - 1¼ cups all-purpose flour
  • - ½ teaspoon salt
  • - 1 tablespoon granulated sugar
  • - ½ cup 1 stick cold unsalted butter, cubed
  • - 3-4 tablespoons ice water
For the Filling:
  • - 1¾ cups fresh pumpkin puree
  • - ¾ cup packed light brown sugar
  • - 1 teaspoon ground cinnamon
  • - ½ teaspoon ground ginger
  • - ¼ teaspoon ground nutmeg
  • - ¼ teaspoon ground cloves
  • - ½ teaspoon salt
  • 3 large eggs
  • - 1 cup heavy cream
  • - ½ cup whole milk
  • - 1 teaspoon vanilla extract
Optional Caramel Pecan Topping:
  • - ½ cup unsalted butter
  • - ¾ cup packed brown sugar
  • - 3 tablespoons heavy cream
  • - 1 cup chopped pecans

Method
 

  1. Step 1: Make the Pumpkin Puree
  2. Step 2: Prepare the Pie Crust
  3. Step 3: Roll and Blind-Bake the Crust
  4. Step 4: Make the Pumpkin Filling
  5. Step 5: Cool and Serve

Video

9% Potassium 167 mg 4% Total Carbohydrate 11% Protein 7%

Notes

Use sugar/pie pumpkins (3-5 lbs), not carving pumpkins
Crust can be made 2 days ahead or frozen 3 months