Pumpkin pie from scratch is made straight from a fresh pumpkin! The graham cracker crust and creamy pumpkin pie filling are made with simple ingredients- no evaporated milk needed!
Pumpkin pie is an all American staple that graces every families table during the holidays. It is creamy, bold, and the warm aromatic spices taste just the like holiday season!
I really enjoy the holidays because it means I get to spend as much time as I want in my kitchen! “Alexa, play Michael Bublè Christmas music!” Pumpkin pie is always on the top of my list, and making it straight from the pumpkin is now my favorite!
This pumpkin pie from scratch is made with minimal process ingredients, there is no condensed milk, just good old fashioned ingredients and homemade pumpkin puree that make this pie the best ever!
No more watery, over-spiced, or cracked pumpkin pies! This pie is perfectly balanced with all your favorite fall-time spices, creamy, silky, and firm enough to hold its shape. You are going to just love this recipe!
Not only is this pumpkin pie made from scratch, but the maple cinnamon whipped cream is whipped up in just a few minutes and is the perfect addition to this pie. It’s already delicious as is, but this whipped cream really takes it to the next level- highly recommended!
- Cinnamon graham crackers
- Salted butter
- Sugar pie pumpkin
- Dark brown sugar
- Heavy cream
- Vanilla extract
- Maple syrup
For the maple cinnamon whipped cream
- Heavy cream
- Maple syrup
- Confectioner’s sugar
- Vanilla extract
Drain the pumpkin puree
After you have turned your pumpkin into a puree, measure out the amount you will need for this recipe and place it in a fine mesh strainer. You will want to strain the puree for a few minutes so the excess liquid is drained and you pie will not be too watery.
This pie takes some time to make, and since you are making it straight from the pumpkin, you will want to plan accordingly. The pumpkin takes about 45 min- 1 hour to roast, then it needs to cool until you can handle it without burning your hands. The pie crust is baked for 10 minutes, then the whole pie is baked for 1 1/2 hours. I recommend allowing the pie to cool to room temperature, then placing in the fridge for 2 hours before eating it.
The pie will be set but not firm when it is done baking. It will firm up while it cools and firms even more when it is refrigerated. If you are making this for company over the holidays, I recommend making this pie 1 or 2 days before they arrive.
Bake it low and slow
I like to bake my pumpkin pie with a low temperature and with more time. This method prevents the pie from cracking when it cools. Cracking pies means the eggs were over cooked in the pie and tightened up, creating a crack. The eggs will continue to cook in the pie once it has been removed from the oven. The pie will appear to not be done all the way when you remove it from the oven, the 2 hours cooling time will continue to cook the pie.
Need to save time?
This pumpkin pie from scratch recipe is lengthy, but I have a few tips if you want to make this but with a few shortcuts.
- Buy a premade graham cracker crust.
- Make the pumpkin puree ahead of time.
- Use canned pumpkin puree.
- Use a premade pumpkin spice mix.
How to make a pumpkin pie from a pumpkin
- Make pumpkin puree. Preheat the oven to 425 degrees. Wash the pumpkin, then halve it down the center. Scoop out the seeds and fibers from the inside. Lay the pumpkin cut side down on a baking sheet, then place it in the oven. Bake the pumpkin for 45 min – 1 hour, until a fork can easily pierce the pumpkin. Allow the pumpkin to cool until you are able to handle it. Scoop out the flesh from the skin and place the flesh in a blender. Blend the pumpkin until it is pureed.
- Make the crust. Place the cinnamon graham crackers and salted butter in a blender and blend until it resembled wet sand. Place the mixture in a glass pie dish, then begin to press it until it fills the pan and sides evenly. Make sure to pack the crumbs tightly. Place the pie dish in the oven at 375 degrees for 7-10 minutes until the pie crust is golden brown. Once the pie crust is done baking, remove it from the oven and allow it to cool for 20 minutes.
- Make the pie filling. Combine the eggs, egg yolks, pumpkin puree, sugar, salt, spices, heavy cream, salted butter, vanilla extract, and maple syrup in a large bowl. Stir until the mixture is well incorporated. Pour the filling into the pie crust.
- Bake the pumpkin pie. Heat to oven to 275 degrees. Place the pie on the center rack in the oven and bake for 1.5 hours.
- Cool the pie. Allow the pie to cool to room temperature for 2 hours. Place in the refrigerator for about 2 hours.
- Make the cinnamon maple whipped cream. Attach the whisk attachment to a stand mixer. Pour the heavy cream into the bowl, then place the stand mixer on medium speed. Whisk the heavy cream until the cream starts to thicken. Slowly add the maple syrup, cinnamon, vanilla extract, and confectioner’s sugar and continue whisking until stiff peaks form. Once the whipped cream is done whisking, use a rubber spatula to scoop out the whipped cream and store it in a piping bag or container. Place it in the fridge until you are ready to use it.
- Serve. Slice the pumpkin pie evenly, then top with the cinnamon maple whipped cream. Mangia!
How to tell your pumpkin pie is done cooking
There is nothing more heartbreaking than putting all this effort into making a pumpkin pie and it decides to crack. Overcooking a pumpkin pie can lead to a dry, cracking pie.
You pumpkin pie will look almost set, but not firm when it is done cooking. You should be able to jiggle it. I prefer to cook my pies on a lower temperature and for a longer amount of time so I do not over cook it.
Why use fresh pumpkin?
Always, always, and I truly mean.. always, use the freshest ingredients that are available that you can afford. You will have a much more fine tuned flavor when you are working with fresh ingredients.
Pumpkin puree from the can is questionable. A lot of brands don’t actually use pumpkin in their pumpkin puree. Weird, I know. Essentially, canned pumpkin puree is actually butternut squash. It’s technically a Dickinson squash, which looks like a pale, misshapen butternut squash.
Using fresh pumpkin puree really enhances not just the flavor of the pie, but the texture will also be firm, but silky and creamy. Trust me, it’s worth the hassle!
The best of Sea Salt Savorings holiday recipes
- Parmesan Creamed corn is tasty and easy twist on your holiday favorite! This 10 minute stove top recipe is an effortless side dish with unbeatable flavor!
- Cheesy Potato Au Gratin is made with scalloped russet potatoes and a mixture of creamy mozzarella cheese and nutty parmesan cheese. This is a dish the holidays calls for!
- Orange rosemary cranberry sauce uses simple, healthy ingredients for the best tasting cranberry sauce ever!
Pumpkin Pie From Scratch
- 1 1/2 cup cinnamon graham crackers
- 1/4 cup dark brown sugar
- 6 tbsp salted butter
- 1 1/2 cup pumpkin puree
- 1 1/2 cup heavy whipping cream
- 1/2 cup dark brown sugar
- 2 eggs
- 2 egg yolks
- 1 1/4 tbsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1 tsp vanilla extract
- 3 tbsp salted butter melted
- 3 tbsp maple syrup
Maple cinnamon whipped cream
- 1 1/2 cup heavy whipping cream
- 1/2 cup confectioner's sugar
- 3 tbsp maple syrup
- 1 tsp cinnamon
- Make the pumpkin puree. Preheat the oven to 425 degrees. Cut the pumpkin in half from top to bottom. Scoop out the seeds and stringy fibers inside the pumpkin and discard (or save the seeds for roasted pumpkin seeds). Place the pumpkin cut side down on a baking sheet, then place in the oven and bake for 45-60 minutes. The pumpkin is done when a fork can easily pierce the skin. Remove the pumpkin from the oven, allow it to cool until you can handle it, then scoop the flesh into a blender and discard the pumpkin skin. Blend until the pumpkin is pureed.
- Make the pie crust. Preheat the oven to 375 degrees. Place the cinnamon graham crackers, brown sugar, and salted butter in a blender and pulverized until the mixture resembles wet sand. Dump the mixture into a glass pie dish, then begin to press the crumbs on the bottom and sides of the dish until it forms a pie crust. Place the dish in the oven and bake for 7-10 minutes until the pie crust is golden brown. Allow the pie crust to cool for 20 minutes.
- Make the pumpkin pie filling. Combine the pumpkin puree, heavy whipping cream, eggs, egg yolks, brown sugar, cinnamon, ginger, nutmeg, clove, salt, melted butter, vanilla extract, and maple syrup in a large bowl. Stir until everything is well combined.
- Assemble and bake the pie. Preheat the oven to 275 degrees. Pour the pie filling into the cooled pie crust. Place the pie dish in the oven and bake for 1 1/2 hours. The pie should almost be set when it is done cooking but still have a slight jiggle.
- Allow the pie to cool. Place the pie on a wire cooling rack and allow it to cool for 2 hours. Place the pie in the refrigerator once the pie has cooled to room temperature for 2 hours before serving.
- Make the whipped cream. Attach the whisk attachment to a stand mixer. Pour the heavy whipping cream into the bowl and set the stand mixer on medium high speed. Whish the heavy cream until it becomes thick, about 3-5 minutes. Slowly add the confectioner's sugar, maple syrup, and cinnamon while the stand mixer is still whisking. Continue to whisk the mixture until still peaks form, about 2-3 minutes. Scoop out the whipped cream and place it in a container or piping bag in the refrigerator until you are ready to use it.
- Serve. Slice the pumpkin pie into individual slices and top it with the maple cinnamon whipped cream. Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.
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