Pumpkin Pie (from Scratch)

Delicious, classic pumpkin pie made completely from scratch?! That’s right, no cans here! 

Have you ever had a real pumpkin pie? I am talking about the pumpkin pie made with a real sugar pumpkin! 

SUGAR PUMPKIN. 

It is no joke and will be the star of your holiday meal! 

Of course, cracking a can of pumpkin puree is technically easier. But I am here to tell you that there is absolutely no comparison to a real sugar pumpkin. The extra effort is minimal and the result is incredible. 

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Sugar Pumpkin = Pie Pumpkin. 

Sugar Pumpkins are sold at all major supermarkets during the fall season but they also might be advertised as “pie pumpkins”. They are not in the giant cardboard boxes outside, but you will likely find them with the other winter squashes in the produce section. 

Now, if sugar pumpkins are not in season, you can use canned pumpkin for this recipe. 

Make sure that you buy high quality pumpkin puree, NOT pumpkin pie in a can. 

Do not make this mistake. Also, do yourself a favour and never use canned pumpkin pie batter. Trust me. 

Pie Crust 

Well, if you are already committed to making the pumpkin pie from scratch, why not make the pie crust, too?! 

This sweet dough pie crust is my standby recipe that I have used for YEARS. 

Prepare the pie crust and just make sure that you let it sit in the fridge for at least 30 minutes before rolling it out into the pie plate, this lets the gluten in the dough relax, and helps make the pie crust extra flakey and delicious. 

Also, this pie crust does not need to be blind baked beforehand. 

The sweet dough pie crust can be prepared up to 3 days in advance. Make sure to keep it tightly wrapped in plastic wrap and refrigerated until ready to use. 

Let’s make this Pumpkin Pie, from scratch!

Preparing the Sugar Pumpkin

First things first, preheat the oven to 350°F and line a baking sheet with aluminum foil. 

Cut the sugar pumpkin in half around the middle and scoop out all of the pulp and seeds. 

Place the pumpkin face down on the foil lined baking sheet and bake for 45 minutes. To double check if the pumpkin is done, poke the outer flesh with a fork at the end of the baking time. The fork should slide in with little to no resistance.

Remove the pumpkin from the oven and let the pumpkin cool until it is comfortable to handle. 

Turn the pumpkin over and scoop out all of the pumpkin meat. Place the pumpkin meat in a small mixing bowl. 

After the pumpkin has been transferred to a mixing bowl, use a hand mixer and mix the pumpkin meat on high speed until it is smooth and no chunks remain. 

For the pumpkin pie recipe, you will need 2 ¼ - 2 ½ cups of pumpkin puree.

The pumpkin pie filling 

Preheat the oven to 425°F and get the pie crust ready and crimped in a pie plate. 

In a large mixing bowl combine the granulated sugar and the brown sugar. Use a whisk and whisk the two types of sugar together until they are well blended. Then, add the eggs and whisk the batter vigorously until it is smooth. 

Add the pumpkin, heavy cream, cinnamon, nutmeg, ground cloves, allspice, and kosher salt into the bowl. Whisk until just combined. 

Pour the prepared pumpkin pie batter into the prepared pie crust. 

Bake the pie for 25 minutes at 425°F; then lower the heat to 375°F and bake for an additional 40 minutes. Until the edges of the pumpkin pie just begin to brown. 

The pie will still be a little “puffy” when it comes out of the oven, and that is ok! 

You actually want the center 1” or so of the pie to be jiggly when you take it out of the oven. The pie will continue to cook as it cools and this should prevent any cracking on the top of the pie. 

Let the pie cool completely before serving. Serve with vanilla ice cream and/or whipping cream.

Homemade whipped cream

Making homemade whipped cream is super SUPER easy and just like the pumpkin, it is way better than the canned version. 

To make whipped cream, in the bowl of a stand mixer fitted with the whisk attachment, add 1 cup of heavy whipping cream. 

Whisk on high speed for 3-4 minutes until soft peaks form. 

Turn the mixer down to low speed and gradually beat in ¼ cup of granulated sugar. 

After all of the sugar has been added, increase the speed to high again for another minute or two. 

The whipped cream will be stiff and fluffy at this point. Serve on top of the pumpkin pie.  

How long does pumpkin pie last?

Pumpkin pie can be stored at room temperature for up to 3 days, or it can be lightly wrapped and stored in the refrigerator for up to 5 days. 

Pumpkin pie can also be frozen after it is fully prepared and baked. Wrap it tightly with plastic wrap and freeze for up to 3 months. Thaw completely before serving.

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