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Homemade Pumpkin Pie recipe made with fresh pumpkin puree

Homemade Pumpkin Pie from Fresh Pumpkin

Ultimate Homemade Pumpkin Pie for your Thanksgiving Dessert table made from scratch with homemade pie crust and fresh pumpkin puree.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Author Jenn


Egg Wash

  • 1 teaspoon water
  • 1 large egg lightly beaten

Pumpkin Pie Filling

  • 1 cup (100 g) light brown sugar
  • 2 tablespoons all purpose flour
  • ½ tsp sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 3 large eggs
  • 2 cups (15 ounces) fresh pumpkin puree
  • 1 ¼ cups (300 ml) heavy whipping cream


Homemade Pie Crust

  • Make the homemade pie crust and divide into two discs. Use one for bottom crust and store the other in the fridge or freezer for another pie. Refrigerate dough for 30 minutes to an hour before rolling out for pie.

Pumpkin Puree

  • Slice three small pumpkins or one large pumpkin into halves and quarters.
  • Scrape out seeds and string. Remove stems.
  • Gently season with salt and place flesh side down on a lined baking tray.
  • Bake for 45-60 minutes at 400 F (204 C) 
  • Remove from oven and let cool.
  • Flesh should easily be scooped from skin with a spoon.
  • Blend pumpkin flesh with an immersion blender or stand mixer until smooth.
  • (Can be made the day before and stored in the fridge.)

Pumpkin Pie

    Make Crust:

    • Prepare the pie crust by rolling the dough out to 12-14 inches in diameter.
    • Carefully lift the dough and set onto a 9-inch pie plate (make sure it's at least 1 and ½ inches deep). I prefer to use a metal pie pan.
    • Using your fingers, gently press the dough into the pie plate , letting excess hang over.
    • Take a sharp knife and trim the overhanging dough. Tuck the overhanging dough back underneath itself for a thicker pie crust around the edge or lip of the pie.
    • Take a fork and poke a few holes across bottom of crust.
    • Beat egg and water together in a bowl with a fork. Take a pastry brush and lightly coat the crimped edges of the pie.
    • Place in fridge to firm while you prepare your filling.

    Make your filling:

    • In bowl of stand mixer with whisk attachment, whisk together the brown sugar, flour, salt, spices until well combined.
    • Pour in eggs one at a time until mixed.
    • Add your heavy whipping cream and continue to mix on medium high until everything is incorporated. Scrape sides and bottom of bowl.
    • Whisk for about 3 minutes until foamy.
    • Add your fresh pumpkin puree.
    • Mix until everything is incorporated.

    Make the Pumpkin Pie:

    • Preheat oven to 375°F (190 C)
    • Remove crust from the fridge.
    • Pour your filling into crust. Place pie pan on a metal cookie sheet. Then transfer to the middle rack of the oven.
    • Bake for 15 minute then lower the temperature to 350 F (180 C) and bake for 40-50 additional minutes until the center is almost set and slightly jiggly. Check your pie at the 40 minute mark, 45, 50 etc.
    • Cover pie with aluminum foil halfway through baking to prevent burning the crust.
    • Place pie dish on cooling rack for a couple hours to completely cool and set.
    • Store in the fridge!