Sugar Pumpkin Pie from Scratch

5 from 10 votes

A delicious and sweet sugar pumpkin pie made completely from scratch, with real pumpkin!

Cook Time3

Total Time3

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 347kcal

Author: Jessica

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.

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)

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.