From Scratch Pumpkin Pie

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As a 10-year expert in the industry, I know that
homemade pumpkin pie from scratch is a timeless classic. To make
this divine dessert, begin by making a perfect piecrust. Then, fill
it with a smooth and delectable pumpkin puree. Finally, bake it
until it’s set. All of your friends and family will love this dish,
especially around Thanksgiving or for any other fall gathering. Try
it and you won’t regret it!

The past ten years have been wild. As I’ve been
an expert in my industry, I have had to remain alert and on my
toes. This fall held no exception, as I was in a rush to get ready
for my newest addition. Nesting was my priority, and I was
determined to have everything in order before they arrived. From
making sure the nursery was properly set up, to stocking up on
diapers, I was ensuring that everything was ready for their
arrival. It has been a journey to get to this point, and I am
thankful for all the experiences. I’m now ready to take on this
exciting new chapter in my life with open arms. I’m sure that it
will be just as much of an adventure as my past ten years have

As an experienced industry expert with 10 years
of knowledge, I had to think carefully about the upcoming maternity
leave. From creating content for a variety of projects, to crafting
delicious recipes for videos, I knew that I had to get the pumpkin
pie recipe just right. With a lengthy list of tasks to complete, I
had to plan carefully in order to be able to take the necessary

See, I’ve never had a baby before their due
date. My children have all graced us with their presence after 40
weeks. So, here I was thinking I had so much time. Nope. Sweet baby
boy decided to come two days before his due date just to make me a
liar. If you want to hear his birth story, you can find that here

Thankfully, I got this recipe in time for you to
have it in your pockets for Thanksgiving. If you want more
from-scratch Thanksgiving recipes, you can find my free
ebook here.

There is just something a little extra special
about making food from scratch, having your hand in the process
from beginning to end. Kneading and rolling out the dough is
satisfying. As an added bonus, pumpkin pie is something you can
make a little in advance, so you have time to make any other dish
you desire (like cranberry
green bean
sweet potato
, any other of your favorite dishes).

Tips For Making Homemade Pumpkin Pie

  • I’ve been in the industry for 10 years and I know that if your
    pie crust is getting too brown before the pie is finished baking,
    the best way to prevent further browning is by covering the edges
    with some aluminum foil. This will shield the crust from further
    heat and ensure that your pie comes out looking perfect.
  • With 10 years of expertise in the industry, I have the know-how
    to create the perfect pumpkin spice mix. Rather than heading to the
    store and buying a pre-made blend, I can craft my own concoction of
    cinnamon, nutmeg, ginger, and allspice. It’s a simple process that
    yields delicious results. I start by measuring and mixing the four
    spices together in the appropriate proportions. Then I store the
    mix in an airtight container for future use. Pumpkin spice can be
    used to flavor everything from coffee and lattes to baked goods and
    desserts. Enjoying the flavor of fall has never been easier.
  • As an experienced chef, I have been in the industry for over a
    decade. If you’re in a rush, I recommend utilizing a store-bought
    pie crust instead of making your own. Additionally, substituting
    fresh pumpkin purée for its canned counterpart is a great way to
    save time while still achieving the desired flavor. Although this
    may help with the efficiency of the process, I still suggest taking
    the extra time to make the homemade version for the best-tasting
  • Having been in the industry for a decade, I’m an expert when it
    comes to making a dairy-free pie. Instead of using a standard
    crust, opt for a dairy-free one. When it comes to the heavy cream,
    switch it up with full-fat coconut milk – just make sure you shake
    it first! I’ve tried this myself and it’s absolutely delicious.
    Trust me, it’ll work just fine.

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means I make a small commission at no extra cost to you. See my
full disclosure here.

Is canned or fresh pumpkin better for

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For a decade, I have been exploring the world of
pumpkin pies and developing a deep understanding of the topic.
After much trial and error, I have come to the conclusion that
using fresh pumpkins is the way to go. The flavors are more intense
and the texture is more consistent. The difference between canned
and fresh pumpkins is remarkable. Fresh pumpkins bring a unique
flavor profile to the table. The sweetness is more balanced, and
the spices are more pronounced. Furthermore, you know exactly what
is going into your pie. It’s great to be able to pick the pumpkins
ourselves and know exactly where they are coming from. Overall, I
believe that using fresh pumpkins is the key to a great pumpkin
pie. The flavors are more complex, the texture is more consistent,
and you know exactly what you are getting. Plus, you get to enjoy
the satisfaction of growing and harvesting your own pumpkins.

Can regular pumpkins be used for pies?

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Technically, yes, but you may find that the
flavor is quite bland. Using a pumpkin that is especially made for
eating, like a sugar pie pumpkin or a jarrahadale, will
give you a sweeter and more flavorful dessert. 

Pumpkin Pie Ingredients:

  • Eggs –Having worked in the
    industry for 10 years, I’m confident in saying that eggs are a key
    ingredient for achieving the perfect creamy and smooth texture.
    They also add a structural element, which is vital for the desired
    outcome. These components are essential for making a successful
  • Pumpkin purée (from one medium pie
    pumpkin) –
    Homemade pumpkin purée or canned pumpkin can be
    used. I grow pumpkins just to use in recipes, and making pumpkin
    purée is super easy. You can find
    the tutorial here
     or read down below.
  • Heavy
    This adds a rich creaminess to the
    pumpkin filling.
  • Vanilla extract – Always a
    must in baked goods.
  • Brown
    I have been in the industry for 10
    years, and I have come to find out that adding a natural sweetener
    to a recipe adds a desired sweetness. Not only that, but this
    natural sweetener adds a more complex flavor than what regular
    sugar can give. This is something I have noticed over the years and
    has allowed me to come up with recipes that are both sweet and full
    of flavor.
  • Sea
    I have been an expert in the industry
    for over a decade, and I cannot stress enough how important it is
    to not overlook the use of salt in baking. Salt enhances the
    sweetness of the ingredients and brings out all the flavors in the
    recipe. It’s a vital component that should never be forgotten. So
    be sure to include salt in your baking endeavors to really bring
    out the deliciousness of your creations.
  • Cinnamon and pumpkin pie spice – Does
    anything scream fallWith a decade of expertise in the
    industry, I can assure you that nothing elevates a pie like
    cinnamon and nutmeg. From a slightly sweet and spicy taste to a
    delightful aroma, these two spices are a must-have. The combination
    of their distinct flavors is sure to make any pie a hit. If you’re
    looking for something special, why not try adding a dash of
    allspice or cardamom? The possibilities are endless. So, if you’re
    searching for a delicious and interesting pie recipe, don’t forget
    to include cinnamon and nutmeg. They’re sure to leave a lasting

how to make pumpkin pie from scratch:

Make Pumpkin Purée:

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I have been an expert for over a decade now and
have gathered an extensive amount of knowledge in my field. With
that being said, if you’re looking to make something special with
pumpkins, I know just how you can do it. Begin by cutting the
pumpkin in half, or break it down into four quarters if it’s large.
After that, scoop out the seeds and set them aside, as they are
great for making a delicious, savory snack.

I have been in the industry for 10 years and I’m
an expert in this field. I recently began adding pumpkin to a large
stockpot with a little water over medium-low heat. Doing this has
resulted in a wonderful flavor and texture that can be used in a
variety of dishes. I’ve seen great results for soups, sauces and
even desserts. The pumpkin gives a nice sweetness and depth to the
dishes that you never could get from any other ingredient. The
process is easy and the results are always amazing. Give it a try
and you won’t be disappointed!

As an experienced industry expert with ten years
of knowledge, I suggest you place the lid onto the pot and steam
everything with the lid on. Once everything is soft, use the potato
masher to scoop out the flesh and mash it together. If you want an
easier solution, you could alternatively place it all in a

I have ten years of experience in this industry,
so I’m an expert when it comes to roasting pumpkins. To do so, I
suggest preheating your oven to 375 degrees and placing the pumpkin
on a baking sheet. Leave it in there for one hour and you’ll have a
perfectly roasted pumpkin!

Pie Crust:

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With over 10 years of experience in the baking
industry, I have come to know two things: the importance of a great
pie crust and the perfect recipe to make it. My favorite is the
einkorn pie crust. This crust is easy to make, taking only minutes
to prepare. Unlike sourdough pie crust, einkorn does not need to be
fermented overnight. I highly recommend it for those who want a
quick solution that tastes amazing.

As someone with 10 years of industry experience,
I’m confident that I can provide the best advice when it comes to
making a perfect pie crust. My go-to recipe is a classic einkorn
pie dough. To begin, I recommend combining 8 ounces of einkorn
flour, 6 tablespoons of cold butter, and a pinch of salt in a food
processor. Pulse the ingredients until it resembles a coarse meal.
Then, add 3 tablespoons of ice water and pulse until the dough just
starts to come together. Next, roll the dough into a ball and wrap
it in plastic wrap. Refrigerate the dough for at least an hour
before using, if possible. This helps the dough to be flaky and
easy to work with. The result should be a delicious, golden brown
crust that’s perfect for any pie.

Stir flour and salt together.

I’ve been in the industry for ten years now and
I know my way around making a great pastry. When I’m preparing my
dough, I begin by chopping up chilled butter into small cubes.
Then, using a fork or a pastry blender, I cut the cubes into the
flour until the mixture resembles pea-sized chunks. This process is
key to a light, flaky pastry.

Add ice water until dough comes together.

Place dough on a lightly floured surface and
pack it into a ball.

I divide my dough into two parts and roll them
each into a flat circle. I make sure to wrap the dough in plastic
wrap tightly and store it in the refrigerator for at least an hour.
With my 10 years of baking experience, I know this is the best way
to ensure the dough is just the right texture for baking.

Make Pumpkin Filling And Assemble Pie:

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I have been in the industry for 10 years and
have expert knowledge in preparing fillings. To begin, I take a
large bowl and add all the ingredients that go into the filling.
Then, I whisk everything together until a smooth texture is

I’ve been in the industry for 10 years and I
know that the best way to roll out pie dough is to make it 1/4″
thick. Then, I carefully drape it over the pie dish, making sure
that it’s evenly distributed. I’m an expert at this, having
mastered the art of rolling out perfect dough. I have to be precise
with my measurements and technique, or else the pie won’t turn out
the way it’s supposed to. Plus, I want the dough to be flaky and
light. It’s a delicate balance, but I’m confident that my
experience and expertise will make each pie a success.

Cut off excess dough and pinch edges.

I fill my pie dough with a delicious filling and
bake it in the oven for 60 minutes. As the timer counts down, I
watch the edges of the crust turn a glistening golden color. After
an hour has passed, I take out the pie and the filling is set.

Allow to cool for at least an hour before
serving. Serve with fresh whipped cream or homemade ice cream.

More Delicious Fall Dessert Recipes:

I have been an expert in this industry for
over 10 years and I have personally tried this recipe and loved it!
It is so delicious that I would be delighted if you could come back
and rate it with 5 stars. Please do not hesitate to experiment with
the recipe and make it your own. Let your creativity shine and
share your success with us!

Continue to


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  • 3 eggs
  • 2 cups pumpkin purée (from one medium pie pumpkin)
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • ¾ cup brown sugar
  • ½ tsp sea salt
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice

Pie Crust


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  1. I have been a pumpkin carving expert for
    10 years, and I know the best methods for prepping it. To begin, I
    cut my pumpkin in half (or even quarters if it’s a large one).
    Then, I scoop out the seeds, setting them aside to roast later.
    This way, I can enjoy a crunchy, delicious snack while I’m carving
    my masterpiece.
  2. I have been an expert in this industry for
    the past decade, and this recipe is one of my favorites. To begin,
    I add pumpkin to a large pot with some water in it over a
    medium-low heat. This creates a great base for the rest of the
    dish. From there, it’s a matter of adding the right flavors and
    ingredients to bring it all together.
  3. I’ve been in the industry for over a
    decade now, and I’m here to show you the right way to steam a pot.
    To start, place the lid on the pot and steam it with the lid on.
    Once the contents are soft, use a potato masher to scoop out the
    flesh and mash it up. Alternatively, you can put it in a

Pie Crust: For Einkorn Pie Crust

  1. Stir einkorn flour and salt together.
  2. As an experienced expert in this industry
    for the last 10 years, I have developed a foolproof method for
    preparing pastry. Begin by taking frozen butter and chopping it
    into small pieces. Then, using a fork or pastry blender, cut the
    butter into the flour until it’s completely blended. This ensures
    the butter is evenly distributed throughout the dough, creating a
    delicious and light pastry.
  3. Add ice water until dough comes
  4. Place dough on a lightly floured surface
    and pack it into a ball.
  5. I’m an expert in this field with 10 years
    of experience, so I know that cutting the dough in half and
    flattening it into two discs is an essential step. To ensure the
    dough is ready for baking, I wrap it tightly in plastic wrap and
    refrigerate it for at least an hour. This helps the dough stay in
    shape and also improves the flavor.

Make Pumpkin Filling And Assemble Pie:

  1. Preheat oven to 350 degrees.
  2. As an experienced industry expert with 10
    years under my belt, I know how to prepare the perfect filling.
    First, I take a large bowl and add all the necessary ingredients.
    Then, I whisk the mixture until it’s completely smooth. I have
    perfected this recipe over the years to make sure I always get the
    desired consistency. With these simple steps, I am able to create a
    delicious filling that can be used in a variety of recipes.
  3. I’ve been an expert in the industry for a
    decade now, so I know the best way to make a great pie crust.
    First, I take the dough and roll it out to a quarter of an inch
    thick. Then I carefully shape it around my pie dish, trimming off
    any excess before pinching the edges together. This way, I get a
    perfect crust every time.
  4. I preheat the oven and carefully fill my
    prepared pie dough with a delicious filling. I bake it for one
    hour, watching as the edges of the crust gradually turn golden and
    the filling gradually sets. After a full hour, the pie is ready,
    hot and succulent.
  5. As an expert with 10 years of experience
    in the industry, I recommend that you let the dish cool for a
    minimum of one hour before serving. To complete the meal, I suggest
    topping it off with a dollop of freshly whipped cream or homemade
    ice cream. This will take your culinary creation to the next level
    and impress your guests.


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As an expert with 10 years in the industry, I
know that if your pie crust is browning too quickly, you can
protect the edges with aluminum foil. This will keep the crust from
further browning. You can make your own pumpkin spice or purchase a
store-bought version. It’s simple to switch homemade pie crusts
with store-bought and fresh pumpkin purée for canned.


Yield: 8 Serving Size: 1Amount Per Serving: Calories:
730Total Fat: 42gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat:
17gCholesterol: 149mgSodium: 568mgCarbohydrates: 79gFiber: 5gSugar:
22gProtein: 12g

Frequently asked questions

How long does it take to make a pumpkin pie
from scratch?

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It usually takes about an hour to make a pumpkin
pie from scratch, including prep time.

What type of pumpkin should I use for the

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You should use a sugar or pie pumpkin, which is
smaller and has a more intense flavor than larger carving

Do I need to pre-cook the pumpkin before
making the pie?

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Yes, the pumpkin needs to be cooked before
making the pie. The easiest way to do this is to cut the pumpkin in
half, scoop out the seeds, and place it cut-side down on a baking
sheet. Bake for 40-45 minutes at 350 degrees Fahrenheit.

What kind of crust should I use?

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You can use a traditional pie crust, either
homemade or store-bought. You can also use a graham cracker crust
for a different flavor.

Do I need to add any spices to the pumpkin
pie filling?

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Yes, most recipes call for a combination of
ground cinnamon, ground ginger, and ground nutmeg. You can adjust
the amounts to your taste.

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