Delicious, classic sugar pumpkin pie from scratch?! That's right, no cans here! If you were to ask me, pumpkin pie is the ultimate Thanksgiving dessert. This pie starts with a fresh pumpkin being roasted in the oven, and then it is mixed with other ingredients that make it rich and creamy, and finally it is baked in a delicious and flaky homemade pie crust.
This is the real deal pumpkin pie, made with a real sugar pumpkin and all 100% homemade!
Jump to:
- Why You'll Love This Recipe
- Sugar Pumpkin Pie Ingredients
- Recipe Modifications and Substitutions
- Homemade Pie Crust
- Making Homemade Sugar Pumpkin Puree
- How to Make Sugar Pumpkin Pie from Scratch
- Making Homemade Whipped Cream
- Tips to Make the Best Sugar Pumpkin Pie
- Frequently Asked Questions
- More Fall-Inspired Dessert Recipes
- 📖 Recipe
- ⭐️ Leave a Review
If you love traditional holiday desserts, then you have to try my grandma's famous butter tarts and my fluffy bakery-style cinnamon rolls!
Have you ever wanted to make a sugar pumpkin pie from scratch, using a real sugar pumpkin for the holidays? Yes?!
Well, you have come to the right place. This recipe will teach you how to make a pumpkin pie with fresh sugar pumpkin, completely from scratch!
This is the perfect traditional dessert recipe to serve for Thanksgiving or Christmas and will wow the pants off your guests, especially when you tell them it is made from a real sugar pumpkin!
Making homemade pumpkin puree could not be easier. All you'll need is a sugar pumpkin and an oven! Keep reading to see how easy this process is!
Why You'll Love This Recipe
- 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.
- This pumpkin pie recipe is made without canned anything. No evaporated milk, or sweetened condensed milk here! We use whole, fresh ingredients, which only increases how divine this pie is!
Sugar Pumpkin Pie Ingredients
- Pumpkin Puree - If sugar pumpkins are not in season, you can use canned pumpkin for this recipe. Make sure to use high-quality pumpkin puree, not pumpkin pie in a can.
- Pie Crust - I do recommend making the pie crust from scratch for this recipe, but in a pinch, a store-bought pie crust will work just fine too.
- Pumpkin Pie Spice - If you would rather use a homemade pumpkin pie spice for this recipe, delete the spices and use 2 teaspoons of pumpkin pie spice + a pinch of salt.
A full ingredient list with the exact quantities can be found in the recipe card below.
Recipe Modifications and Substitutions
- Vegetarian Sugar Pumpkin Pie - This pumpkin pie is vegetarian already, but be sure to use sugars that are refined without using animal products. Different brands refine sugar differently, and some do contain animal products.
- Gluten-Free Option - to make this pumpkin pie gluten-free, use a gluten-free pie crust and make sure all of the ingredients you buy (especially the spices) are from a certified gluten-free facility.
Homemade Pie Crust
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 the 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 and putting it into the pie plate. This lets the gluten in the dough relax and helps the pie crust to be extra flaky and delicious.
Also, this pie crust recipe does not need to be blind-baked beforehand.
The pie crust can be prepared up to 3 days in advance. Make sure to keep it tightly wrapped in plastic wrap and store it in an airtight container in the refrigerator until ready to use.
Making Homemade Sugar Pumpkin Puree
To prepare the sugar pumpkin, preheat your oven to 350°F and line a baking sheet with aluminum foil. Cut the sugar pumpkin in half around the middle and scoop out the pulp and seeds. Place the emptied pumpkin halves face down on the foil-lined baking sheet, and bake for 45 minutes.
To double-check if the sugar 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.
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Let the pumpkin cool, then turn the pumpkin over and scoop out all of the seeds. Place the pumpkin into a small mixing bowl. Using a hand mixer, mix the pumpkin on high speed until it is a smooth puree and no chunks of squash remain.
For this pumpkin pie recipe, you will need 2 ¼ - 2 ½ cups of pumpkin puree.
Leftover pumpkin puree can be used to make these fluffy and flaky pumpkin scones or these delicious pumpkin spice cupcakes. It can also be stored in an airtight container and refrigerated for up to 7 days or frozen for up to 3 months.
How to Make Sugar Pumpkin Pie from Scratch
Step 1
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, and whisk together.
Next, add the eggs and whisk the batter vigorously until smooth.
Step 2
Add the homemade pumpkin puree, heavy cream, cinnamon, nutmeg, ground cloves, allspice, and kosher salt and whisk until the batter is smooth.
Step 3
Pour the fresh sugar pumpkin filling into the homemade pie crust.
Bake for 25 minutes at 425°F and then lower the heat to 375°F and bake for an additional 40 minutes.
Step 4
The pumpkin pie will still be a little "puffy" when it comes out of the oven, and that is ok!
You want the center to be slightly jiggly when you take it out of the oven.
The pie will continue to cook as it cools, and this will prevent any cracking on the top of the pie. Let the sugar pumpkin pie cool completely before serving.
Serve with a scoop of vanilla ice cream and homemade whipped cream.
Making Homemade Whipped Cream
Making homemade whipped cream is super easy, and just like the pumpkin puree, it is way better than the canned version.
To make whipped cream, in the bowl of a stand mixer fitted with the whisk attachment (you could also use a hand mixer), add 1 cup of cold heavy (33%-35%) whipping cream.
Whisk on high speed for 3-4 minutes until soft peaks form.
Turn the mixer down to low speed and gradually add 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 sugar pumpkin pie.
Tips to Make the Best Sugar Pumpkin Pie
- Use a real pumpkin! Just like this recipe describes. If sugar pumpkins aren't in season, of course, canned pumpkin puree can be substituted, but few things beat using fresh ingredients to make this delicious pie!
- At the end of the baking time, the center of the pie should still be slightly "wobbly", not soupy, but wobbly or jiggly. At this point, the pie is done cooking in the oven and will finish cooking as it cools on the counter. Removing the pie at this point helps ensure the pumpkin pie doesn't overcook and crack on the surface.
Frequently Asked Questions
Sugar pumpkins are sold at all major supermarkets during the fall season, but they could also be advertised as "pie pumpkins". They are not in the giant cardboard boxes outside; you will find them with the other winter squashes in the produce section of your grocery store.
A sugar pumpkin is a winter squash and has a long shelf life, and if stored properly, free of scrapes or damage, it can easily last 2-3 months. Winter squashes should be stored in a well-ventilated area and kept in an area that is between 10°C-15°C for maximum storage potential.
Sugar pumpkins are sweeter, and there is more "meat" in them than the regular, larger pumpkins used for carving. Carving pumpkins tend to be more stringy and have a more bland flavor. Do not use a large carving pumpkin to make this recipe.
No! If you use my recipe for pie crust for this recipe, the pie crust does not need to be blind-baked! However, if you do buy a store-bought pie crust, refer to the box instructions on how to prepare the pie crust.
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.
Yes! If you would rather use a pumpkin pie spice, delete the cinnamon, ginger, cloves, nutmeg, and allspice and replace them with 2 teaspoons of pre-made pumpkin pie spice.
More Fall-Inspired Dessert Recipes
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Sugar Pumpkin Pie from Scratch
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Print Recipe Pin RecipeIngredients
- 1 Sweet Dough Pie Crust 9" pie crust
- ¾ cup Granulated Sugar
- ¼ cup Brown Sugar
- 2 Eggs
- 2 Egg Yolks
- 1 medium Sugar Pumpkin Puree 2 ¼ - 2 ½ cups of pumpkin puree, when prepared
- ¾ cup Heavy Cream
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger
- ¼ teaspoon Nutmeg
- ⅛ teaspoon Ground Cloves
- ⅛ teaspoon Allspice
- Pinch Kosher Salt
Instructions
Preparing the Sugar Pumpkin
- Preheat the oven to 350°F and line a baking sheet with aluminum foil. Cut the sugar pumpkin in half and scoop out all of the pulp and seeds.
- Place the pumpkin face down on the foil lined baking sheet. Bake for 45 minutes. Remove from the oven and let the pumpkin cool until it is comfortable to handle. Scoop out all of the pumpkin meat and place it in a small mixing bowl. Use a hand mixer and mix the pumpkin on high speed until pureed and smooth.
Pumpkin Pie Filling
- Preheat the oven to 425°F and have the pie crust ready in a pie plate.
- In a large mixing bowl combine the granulated sugar and the brown sugar. Use a whisk and whisk the sugars together until well blended. Add the eggs and whisk vigorously until the batter is smooth.
- Add the pumpkin puree, heavy cream, cinnamon, ginger, nutmeg, ground cloves, allspice, and kosher salt into the bowl. Whisk until well combined and no lumps remain. Pour the pumpkin pie filling into the prepared pie crust.
- Bake for 25 minutes at 425°F and then lower the heat to 375°F and bake for an additional 40 minutes. Bake until the edges of the pumpkin pie begin to lightly brown. The pumpkin pie is done cooking when the center is still slightly wobbly. Remove the pie from the oven and let the pie cool completely before serving.
- Serve with homemade whipped cream and vanilla ice cream. (see above for instructions on how to make homemade whipped cream)
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Notes
- This pumpkin pie can be made with canned pumpkin puree. Make sure to use pure pumpkin puree, and use 2 ½ cups.
- Sugar Pumpkins are sold at all major supermarkets during the fall season. They might be advertised as "pie pumpkins". Do not use the large carving pumpkins.
- The pie will be a little "puffy" when it comes out of the oven, and that is ok! You 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 will prevent any cracking on the top of the pie.
- If you use my recipe for pie crust, the pie crust does not need to be blind-baked. However, if you prefer to use a store-bought pie crust, prepare the crust according to the package instructions.
- This sugar pumpkin pie can be stored tightly wrapped at room temperature for up to 3 days or in the fridge for up to 5 days. To freeze this pumpkin pie, wrap the pie pieces individually with plastic wrap and store them in a zip-top bag for up to 3 months. To defrost, unwrap the pie pieces while they are still frozen and let thaw completely before serving.
- If you prefer to use a pre-made pumpkin pie spice, delete the cinnamon, ginger, nutmeg, cloves and allspice and replace it with 2 teaspoons of pumpkin pie spice.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Triều An says
wow!! So great
yummy
J says
Wonderfully delicious!! Thank you.
Edward says
Your not going to get a better dessert for the holidays.
Jessica says
We agree! 🙌
Phu says
Best recipe ever! Made it for my fam and they love it!
Jessica says
Yay! Thank you for leaving a review!
Trissy says
Best pumpkin pie recipe on the internet!
Jessica says
Thank you! ♥️
Bamboo says
Made it for the whole company and they love it!
Aaron says
I made this for my mothers birthday with the only variation being a standard pumpkin as opposed to the recommended sugar pumpkin. I also incorporated Jessica's pie crust and whipped cream recipes. It was absolutely incredible. It went over very well with many compliments. It's so light and tender like grandma used to make. We get so used to these box store pies with their clay like filling but THIS recipe is what a pumpkin pie should be like!
Jessica says
Thank you for such an amazing review! We are so happy that you and your family loved the pumpkin pie!
Schroomer says
Simply the best pumpkin pie I ate EVER. Made the recipe except only had 2 cups of pumpkin from my little sugar pumpkin i roasted in wedges rubbed with butter, brown sugar, and pumpkin pie spice. The rest is by the recipe. It is going to be my new standard. Many thanks.
Monique says
I was surprised to see no salt in the crust- I would recommend putting some salt in it for better taste. Thanks