Pumpkin Pie From Scratch

This pumpkin pie from scratch recipe is refined sugar free and oh so delicious! It has all of the classic pumpkin pie flavors without the processed ingredients.

Why should I make pumpkin pie from scratch?

Why not? Pumpkin pie screams fall, my favorite time of the year. It’s also very impressive to bring a from scratch pie to your family Thanksgiving get together. Besides all of that, this recipe is simple for beginners and absolutely delicious!

Not only is this recipe tasty, but it’s also healthy too. The ingredients are all whole food ingredients that come together to make a wonderfully yummy classic dessert.

If you are used to going to the store and buying a pre-made pumpkin pie, this pumpkin pie from scratch recipe is so much healthier. Or maybe you usually buy a pie crust and a can of pumpkin pie filling and make it at home. While that is still better, this pumpkin pie from scratch recipe uses only whole food ingredients and is refined sugar free.

Pumpkin pie was not the dessert I grew up eating at Thanksgiving. In fact, I hated pumpkin pie until I started making it from scratch. The only reason I tried the recipe is because I had grown my own pumpkins for the first time and my toddler had grand ideas about making a pumpkin pie with our own pumpkins.

However, making pumpkin pie from scratch tastes nothing like a store bought pumpkin pie. The texture and taste are so much more delicious. I grew up eating sweet potato pie and I still drool every time I think about eating one.Having never tasted anything other than store bought pumpkin pie at a friend’s house, I can honestly say that I enjoy this pumpkin pie just as much as my beloved sweet potato pie.

What is in this pumpkin pie from scratch recipe?

The first thing to make for this recipe is from scratch pumpkin pie spice. It’s super easy and you probably already have the ingredients on hand. It contains cinnamon, ginger, nutmeg, and allspice. That’s it!

To make the pumpkin pie spice, whisk together the following ingredients. The pie recipe only uses 1 tablespoon of this mixture.:

• 3 tbsp. cinnamon
• 1 1/2 tsp. ginger
• 1/2 tsp. nutmeg
• 1 tsp. allspice

Next you will make a simple from scratch pie crust. Pie crust is so easy to make and you can even use a food processor to help you out. It only takes flour, salt, butter and ice water to make a delicious and beautiful pie crust at home.

To make the pie crust you will need:

• 2 1/2 cups all purpose flour or einkorn flour (what I used)
• 1 stick or half a cup of butter, very cold
• 1/2 tsp. salt
• 6 tablespoons of ice water

First, in a food processor, pulse your flour and salt. Next, cube your butter and add to the flour mixture. Pulse until the butter is finely chopped in throughout the flour.

Slowly add in the ice water, starting with just 3-4 tablespoons. If you need more, you can add it. Pulse until a dough forms.

Once the dough forms, you can either roll into a ball and chill for 1 hour in the fridge or immediately roll out into your pie plate and then chill for 1 hour.

The pumpkin pie filling is as simple to make as the pumpkin pie spice. You will need:

• Pumpkin puree, either from your own roasted pumpkin or a can
• Maple syrup
• Salt
• Pumpkin pie spice (of course)!
• Eggs
• Milk, dairy or non-dairy
• Vanilla extract

How do I make this recipe?

You can prep this recipe ahead if you would like. There are three steps to making a pumpkin pie from scratch, but they are all quick and easy!

1. Mix your pumpkin pie spices. This can vary a little based off of your preferences. Sometimes I must make ours with cinnamon and a little nutmeg simply because my kids like it better that way. But if you want that classic pumpkin pie flavor, definitely add them all in.
2. Make your pie crust. You will mix your flour and salt together and then either cut in your butter with a pastry cutter or with the food processor. Next, you will add a little ice water until it all comes together. For the best results, your pie crust will need to chill in the fridge for at least 1 hour. I have skipped this step before and it resulted in my pie crust melting down the sides of the pan because the butter wasn’t cold enough.
3. Prepare your pumpkin pie filling. You will simply whisk all of your ingredients together and add to your pie crust.
4. Now you’re ready to bake your pumpkin pie!

So here is my pumpkin pie from scratch recipe. I hope you enjoy it as much as we do. And if you have never grown your own pumpkins, maybe this will inspire you to give it a go! Just one or two pumpkin plants will give you loads of pumpkin puree to preserve for all the pumpkin pies your heart desires.

If you would like to know how to roast a pumpkin for this recipe, check out this post here!

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Ingredients

• 2 cups pumpkin puree

• 1/2 cup maple syrup

• 2 eggs

• 1/2 cup whole milk OR half & half

• 1 tsp. vanilla extract

• 1 tbsp. pumpkin spice

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Directions

• Whisk together all ingredients into a smooth batter.
• Pour batter into pie crust.
• Bake at 350 degrees for 1 hour to 1 hour 10 minutes. Jiggle pie at the end of the cooking time. If it barely moves, it is done.
• Remove pie from oven. Let cool for at least 1 hour before serving.

Tips for making this recipe:

• If you have roasted your own pumpkin to make pumpkin puree, make sure that you run it through a food processor or blender to make it smooth. Otherwise, your pie will have a lot more texture.
• Tailor the pumpkin pie spice to your liking. If you love one spice and not another, just change it up!
• Don’t forget to chill your pie dough! Although I’ve already said it, it is such an important step if you want a pretty pie. If you don’t care, stick it in the oven. I’m not judging!
• Every oven is different. My oven at 350 degrees may not be the same as yours. If you want to make sure that your pie is done, jiggle your pie pan a little. The pie filling shouldn’t move. Be sure not to over bake as well, or you might have a drier pie. It’s fairly easy to look at it though and tell.
• You don’t have to use maple syrup. You can use honey or sugar. I prefer maple syrup to cut back on processed sugars and because maple is such a great fall flavor.