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–+ servings
Pumpkin pie is sliced, topped with whipped cream, and a slice is plated on a white plate.

Pumpkin Pie From Scratch

Sea Salt Savorings
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!
5 from 16 votes
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
cooling time 2 hours
Course Dessert
Cuisine American
Servings 1 pie
Calories 5323 kcal

Equipment

  • Sharp knife
  • baking sheet
  • Blender
  • Large bowl
  • pie dish

Ingredients
  

Pie crust

  • 1 1/2 cup cinnamon graham crackers
  • 1/4 cup dark brown sugar
  • 6 tbsp salted butter

Pie filling

  • 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

Instructions
 

  • 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

Calories: 5323kcalCarbohydrates: 472gProtein: 47gFat: 401gSaturated Fat: 239gCholesterol: 1971mgSodium: 3457mgPotassium: 2224mgFiber: 22gSugar: 278gVitamin A: 71878IUVitamin C: 20mgCalcium: 1184mgIron: 16mg

Nutrition values are estimates, for exact values consult a nutritionist.

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