This is real homemade pumpkin pie—made the way it was meant to be. No canned pie filling, no artificial flavors, just fresh pumpkin, warm spices, farm-style dairy, and a flaky butter crust. The result is a deeply flavored, silky-smooth pie that tastes like tradition in every bite.
What Makes This a Real Homemade Pumpkin Pie?
Made with fresh sugar pumpkin, not pre-mixed filling
Balanced spices—not overpowering
Creamy custard texture, never watery
Real butter, eggs, cream, and vanilla
Old-fashioned baking method that never cracks
Ingredients
Homemade Butter Pie Crust
1 ¼ cups all-purpose flour
½ tsp salt
1 tsp sugar
½ cup cold unsalted butter, cubed
3–4 tbsp ice water
Real Pumpkin Pie Filling
2 cups fresh homemade pumpkin purée
¾ cup brown sugar (or half brown sugar, half white sugar)
2 large eggs + 1 egg yolk
1 cup heavy cream
½ cup whole milk
2 tbsp melted butter
1 tsp pure vanilla extract
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
How to Make Real Homemade Pumpkin Pie
Step 1: Make the Pie Crust
Mix flour, salt, and sugar.
Cut in cold butter until pea-sized crumbs form.
Add ice water gradually until dough just comes together.
Shape into a disc, wrap, and chill 30–60 minutes.
Roll out and fit into a 9-inch pie plate. Chill again.
Step 2: Prepare Fresh Pumpkin Purée
Slice a sugar (pie) pumpkin in half; remove seeds.
Roast cut-side down at 400°F (205°C) for 45–60 minutes.
Scoop flesh and purée until smooth.
Drain excess liquid using cheesecloth if needed.
Step 3: Make the Filling
Whisk pumpkin purée and sugar until smooth.
Add eggs and yolk; whisk gently.
Stir in cream, milk, butter, vanilla, salt, and spices.
Mix just until combined—do not over-whisk.
Step 4: Bake
Preheat oven to 425°F (220°C).
Pour filling into chilled crust.
Bake 15 minutes, then reduce heat to 350°F (175°C).
Bake 40–45 minutes until edges are set and center jiggles slightly.
Step 5: Cool & Set
Cool on rack 2–3 hours
Chill before slicing for the best texture
Pro Tips for Old-Fashioned Results
✔ Slight jiggle = perfect custard
✔ Overbaking causes cracks
✔ Fresh pumpkin should be well-drained
✔ Chill pie overnight for best flavor
Delicious Variations
🍁 Old-Fashioned Maple Pumpkin Pie
Replace sugar with ½ cup pure maple syrup and reduce milk slightly.
🥧 Southern-Style Pumpkin Pie
Add 1 tbsp molasses for deeper flavor.
🥥 Dairy-Free Version
Use full-fat coconut milk and dairy-free butter.
Serving Suggestions
Fresh whipped cream
Cinnamon or nutmeg dusting
Vanilla bean ice cream
Storage & Make-Ahead Tips
Refrigerate up to 4 days
Freeze baked pie up to 2 months
Thaw overnight in refrigerator
Final Thoughts
This real homemade pumpkin pie is everything a classic dessert should be—honest ingredients, rich flavor, and timeless technique. Once you make pumpkin pie from scratch, you’ll never go back to shortcuts again.
- 2 c. pumpkin, cut into half-inch pieces
- 1/4 cup liquid from cooked pumpkin
- 1 c. raisins, soaked in 1/4 cup dark rum
- 1 c. sugar
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon ginger
- 1 tbsp. molasses
- 1 tbsp butter
- 1/2 tsp vanilla extract
- 1 egg yolk, beaten
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