Homemade Pumpkin Pie with Real Pumpkin Purée
Reid Quiggins (adapted by JojoM)
A creamy, spiced pumpkin pie made from scratch with roasted pumpkin purée, warm spices, and a flaky crust—better than store-bought!
Homemade Pumpkin Pie with Real Pumpkin Purée 🎃🥧
Nothing says fall like a warm, spiced slice of pumpkin pie! 🍂 This homemade pumpkin pie skips the canned purée and uses real roasted pumpkin for a richer, fresher taste. With cozy spices, creamy filling, and a flaky crust, it’s the perfect centerpiece for your Thanksgiving table—or any autumn gathering.
Why Use Fresh Pumpkin? 🥬✨
While canned pumpkin is convenient, roasting your own pumpkin adds depth and natural sweetness to the pie. Plus, it gives you a zero-waste moment—you can roast the seeds for snacking or garnish! 💡
The extra 20 minutes of roasting pays off with a pie that feels homemade in the best way possible: smooth, fragrant, and not overly sweet.
Step-by-Step Pumpkin Pie 🥧
Making pumpkin pie from scratch might sound intimidating, but it’s surprisingly simple. Here’s the flow:
- Roast the pumpkin → tender, golden, and ready to blend.
- Mix the filling → eggs, roasted purée, warm spices, and creamy milk.
- Bake the pie → start hot to set the crust, then lower the temperature to cook the filling gently.
- Cool and serve → the hardest part is waiting!
Serving Ideas 🍽️
- Classic: topped with lightly sweetened whipped cream.
- Extra indulgent: a scoop of vanilla ice cream.
- Elegant: dust with cinnamon or nutmeg before serving.
Tips for the Best Pumpkin Pie 📝
- Roast your pumpkin a day ahead to save time.
- Always shield your pie crust edges so they don’t burn.
- Allow the pie to cool completely—this ensures clean, picture-perfect slices.
Perfect for Thanksgiving & Beyond 🍁
Whether you’re planning a big holiday spread or simply want a cozy fall dessert, this pumpkin pie from scratch will win over your guests every time. It’s not just dessert—it’s tradition baked with love. 💛
Homemade Pumpkin Pie with Real Pumpkin Purée
Reid Quiggins (adapted by JojoM)A creamy, spiced pumpkin pie made from scratch with roasted pumpkin purée, warm spices, and a flaky crust—better than store-bought!
Chef's Tips
Roast the pumpkin ahead of time and store the purée in the fridge for up to 3 days.
Use foil or a pie shield to prevent the crust from burning.
Let the pie cool completely before slicing to set properly.
Tools Used
Oven
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
Pumpkin Pie Filling
Crust
Instructions
Prepare Pumpkin Purée
- 1
Cut pie pumpkin in half, scrape out seeds, and roast cut-side down at 180°C (350°F) for about 45 minutes until tender.
- 2
Peel and blend into purée. Measure out 2 cups (475g).
Make the Filling
- 1
In a large bowl, beat eggs until smooth.
- 2
Add pumpkin purée, milk, vanilla, sugar, salt, cinnamon, and pumpkin pie spice. Mix until combined and smooth.
Bake the Pie
- 1
Preheat oven to 220°C (425°F).
- 2
Place premade crust into an 8–9 inch pie dish. Fill with mixture, about 80% full.
- 3
Cover crust edges with foil or pie shield to prevent burning.
- 4
Bake for 15 minutes at 220°C (425°F). Then remove shield, reduce heat to 175°C (350°F), and bake for 50–60 minutes until mostly set.
Cool and Serve
- 1
Cool pie on a wire rack for at least 2 hours.
- 2
Optionally chill for 30 minutes before serving for cleaner slices.
- 3
Serve plain or with whipped cream.
Comments & Reviews
Big the Cat
10/1/2025
I make mine like that too—roasting the pumpkin makes all the difference!
Delaney
9/30/2025
Looks good but I’ll just buy one, lol 😭
Pete & Gerry’s Eggs
9/29/2025
We love a zero-waste queen 🙌 saving those seeds is genius!
Kraker
9/28/2025
How much brown sugar exactly? Thanks for clarifying.
My_cuh45
9/28/2025
What if you hate pumpkin? 😂 asking for a friend.
Nutrition Facts
Serving Size: 1 slice (1/8 pie)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
