This homemade pumpkin pie recipe is so wholesome and delicious. Packed with those favorite fall spices and fresh pumpkin flavor, this healthier spin on a classic pumpkin pie recipe is such a hit!
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Pumpkin pie is certainly a family favorite at every Thanksgiving. Nothing says “fall” like the classic flavors of a delicious pumpkin pie. I love this time of year, when the leaves start to change and the weather is chilly. My favorite part about this season is baking! The rich spices that pair with apples, pumpkins and cranberries just smell and taste so nostalgic and delicious. A traditional pumpkin pie filling usually calls for canned pumpkin puree and condensed milk or evaporated milk. This recipe is made totally from scratch with a homemade pumpkin puree, maple syrup, heavy cream, eggs, and a perfect homemade pumpkin spice blend. It is truly the best pie!
Eggs – Organic is best, source them from a local farmer if possible
Homemade Pumpkin Puree – I like to use homemade pumpkin puree instead of canned pumpkin for a more fresh and authentic pumpkin flavor. If you want to skip the extra step of making your own pumpkin puree, one can of pumpkin puree will work for this recipe.
Heavy cream – A less processed substitute for condensed milk or evaporated milk found in traditional pumpkin pie recipes
Maple syrup – To keep this pie refined-sugar free, I sweeten the pie with REAL maple syrup instead of white sugar or brown sugar. Plus, the subtle maple flavor is an obvious win!
Vanilla – Pure vanilla extract. No imitation vanilla here!
Cinnamon – The literal queen of all fall recipes.
Pumpkin Pie Spice – See below for a perfect, homemade pumpkin pie spice.
Sourdough Pie Crust – I definitely prefer a sourdough crust for all of my pies. Find my Sourdough Pie Crust Recipe here!
Homemade Pumpkin Puree –
To make a homemade pumpkin puree, you will need a medium-sized pie pumpkin or sugar pumpkin. To cook and puree the pumpkin, I follow the instructions here. This is a very easy method to cook down the pumpkin(s) and puree using a food processor. I especially love the tip to freeze any extra pumpkin puree in 1 cup portions. This way, you can just thaw what you need at a time for whatever pumpkin recipe you want to make!
How to make Perfect Pumpkin Pie –
To make the best homemade pumpkin pie recipe, start with this sourdough crust. This is the easiest, most flaky crust you’ll ever make. I love the subtle sourdough flavor that comes from using just a bit of sourdough discard in the pie dough. You can either make it in a food processor or with a pastry blender. There is also an option to ferment overnight or use right away. Both ways turn out great, so it’s just a matter of preference. Roll it out with a rolling pin and press it gently into a 9″ pie dish. If you’re not planning to use it right away, cover with plastic wrap and chill in the fridge for up to 4 days.
This crust does require par-bake or blind bake, which just means that you bake the crust by itself for a short amount of time before baking with the filling. To do this, follow all of the directions on this post for a sourdough pie crust, then bake at 425 degrees F for 15 minutes before adding your pie filling. For this step, it is a good idea to use pie weights, which prevent the crust from bubbling up while baking. You will also want to bake the crust with a pie shield to prevent the outer rim of the crust from browning. If you don’t have a pie shield, you can use aluminum foil wrapped just around the edge of the pie plate to cover the fluted edge of the crust.
Pumpkin Pie Filling –
While the crust is par-baking, it’s time to make the pumpkin filling. Pumpkin pie is actually the easiest of all pies to make because you literally just mix all the ingredients together, pour it into the crust and bake it. Start by whisking 3 eggs together in a large mixing bowl. Add 2 cups of fresh pumpkin puree (or 1 can of pumpkin puree), 1 cup of heavy cream, 1 teaspoon of vanilla and 1/2 cup of maple syrup. Whisk this mixture together until it’s totally smooth. Next, add 1/2 teaspoon of salt, 2 teaspoons of cinnamon, and 2 teaspoons of pumpkin pie spice and whisk again.
Homemade Pumpkin Pie Spice –
- 3 Tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground cloves
When your crust is done par-baking, take it out of the oven and remove the pie weights. Leave the pie shield. Carefully pour the liquid filling into the crust and put it back into the 425 degree oven. Set the timer for 15 minutes. When 15 minutes is up, turn the oven temperature down to 350 degrees without opening the oven. Set the timer again for 40 minutes. After 40 minutes, remove the pie shield or aluminum foil, and bake for 10-15 more minutes. The crust should be a nice golden brown. When the timer goes off, the pie is done! It is normal for the filling to still have a slight jiggle. This pie will continue to set up while it cools. Move the pie to a wire rack and let cool at room temperature for at least 2 hours. Then, cover with plastic wrap and chill in the fridge overnight.
Pumpkin Pie Tips & Tricks –
-Don’t worry about cracks or imperfections in the top of the pie. It happens! Personally, I like the rustic look of an imperfect pumpkin pie because you know it’s made from scratch.
-Use a pie shield or aluminum foil to protect the edges of the crust. Because the pie bakes for about an hour, the crust will burn if it’s exposed the whole time. I keep the pie shield on the pie for all but the last 10-15 minutes.
-When making the pie filling, it will be VERY runny. This is normal!
-Serve pumpkin pie chilled with homemade whipped cream. So yummy!
Homemade Whipped Cream –
- 1 cup heavy cream
- 2 Tablespoons maple syrup
- 2 teaspoons pumpkin pie spice
To make homemade whipped cream, add 1 cup of heavy cream, 2 Tablespoons maple syrup and 2 teaspoons pumpkin pie spice to a stand mixer and mix with the whisk attachment. Whisk on medium speed until the cream has fluffed up to the desired texture.
Pumpkin Pie FAQ’s –
Does pumpkin pie need to be refrigerated?
Yes, pumpkin can go bad quickly if not refrigerated, so keep the pie chilled. If you prefer to eat the pie at room temperature, take the pie out of the fridge before dinner so it’s ready to eat come dessert time.
How long does pumpkin pie keep?
Store leftover pumpkin pie covered in the refrigerator for up to 4 days.
Can you freeze pumpkin pie?
You can freeze pumpkin pie for up to one month. Cover tightly with plastic wrap, then in aluminum foil. Thaw in the refrigerator overnight so the moisture has time to redistribute evenly. If you thaw pumpkin pie at room temperature, the texture could become mushy.
Print this Recipe –
- Sourdough Pie Crust (Single)
- 3 eggs
- 2 cups fresh pumpkin puree (or 1 can of pumpkin puree)
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1/2 cup real maple syrup
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- Make a single recipe for Sourdough Pie Crust (link in Notes).
- Preheat the oven to 425 degrees F. Press pie crust into a 9" pie plate and par-bake for 15 minutes. For best results, par-bake with pie weights and a pie shield.
- While the crust is par-baking, make the pumpkin pie filling. Whisk eggs in a large mixing bowl. Add pumpkin puree, cream, vanilla and maple syrup and whisk again until smooth.
- Add salt, cinnamon and pumpkin pie spice and whisk again until totally combined.
- Pour filling into pie crust and bake at 425 degrees F (with pie shield) for 15 minutes.
- Turn the oven temperature down to 350 degrees F and bake for 40 minutes. Remove the pie shield and bake 15 more minutes.
- Remove pie from the oven and let it sit on a wire cooling rack for 2 hours. For best results, refrigerate overnight before serving.
1. Find the Sourdough Pie Crust Recipe here - https://stayathomesarah.com/sourdough-pie-crust-recipe/
2. Read above the recipe card for instructions on how to make a homemade pumpkin pie spice and homemade whipped cream!
3. Pumpkin pie is best served chilled, so for best results, refrigerate the pie overnight before serving.
4. Store pumpkin pie in the refrigerator covered for up to 4 days.