Pumpkin Pie is a holiday favorite in our household. Try this homemade, from scratch pumpkin pie made with fresh pumpkin and a sourdough crust this season!
My favorite pie is hands down chocolate pie. I am a lover of all things chocolate. But pumpkin pie is definitely my second favorite pie and is my favorite during the fall and winter months. Yep, all winter long baby. We love homemade, from scratch pumpkin pie and do not just limit it to fall or Thanksgiving! Perfect for the holidays, breakfast or even as an afternoon pick me up paired with a cozy cup of coffee or latte. This is why I am just getting this recipe out on the blog, well after Thanksgiving. To be honest, our pumpkin pie days here are not over.
I made several of these up for family holidays and our church holiday market for our women’s group. I plan to make at least one more before Christmas is over because I just am not ready for it to be over!
This homemade, from scratch pumpkin pie is made with wholesome ingredients like fresh pumpkin and sourdough pie crust to make a family favorite nourishing and healthy. You could make this recipe grain or gluten free by swapping the sourdough pie crust out for something like an almond crust or omitting the crust completely. However, I do prefer a classic crust and by fermenting the grains through a sourdough crust, you end up with a healthier crust that has more flavor! Another option is to swap out the dairy components for something like coconut to make this dairy free.
Simple Kitchen Journal
When I first began cooking from scratch, I found that I was testing recipe after recipe and changing things as I went. But I was not keeping track of my favorite recipes or what I was cooking and quickly became overwhelmed.
So I began to write everything down on random scraps of paper until I created my Simple Kitchen Journal. The Simple Kitchen Journal is a free printable recipe book to store all of your favorite from scratch recipes. It includes templates for a kitchen staples list, family favorite meals, a recipe card, and recipe dividers.
Learn how to use and my tips for the Simple Kitchen Journal here. I have included the Simple Kitchen Journal and other printable and resources in my free resource library for ES Blog subscribers. Be sure to sign up below to get access!
Why Sourdough?
Traditional sourdough is much easier to digest than non-fermented grains. Many people with a gluten sensitivity can handle eating sourdough where they cannot other non-fermented grains. It also adds such a great flavor to the crust!
Is Pumpkin Pie Better with Fresh Pumpkin?
Yes! In my opinion it is.
In my kitchen, I firmly believe that your food is only as good and as healthy as your ingredients. What is the point of going to the extent of cooking from scratch if you use poor quality ingredients?
Now I do use canned items from time to time but it saves my family money and provides a healthier and better tasting meal when I cook completely from scratch. In this case, that means chopping up a pumpkin, roasting it and pureeing it myself. It has a nicer pumpkin flavor and is really smooth.
Healthy and Nourishing Pie
We enjoy our pie in this family and partly why is because we know the ingredients are good for our bodies. There is nothing wrong with making your favorite meals and they can be made healthy and taste just as good. For our favorites, I just use healthier versions of the ingredients called for. It really is not that hard to make a recipe healthy and when you use natural and local ingredients, it tastes just as good! No fat free, low carb processed foods here to ruin my cooking.
For example in this pumpkin pie, I swap brown sugar for organic brown sugar. While still sugar, it is better for you because of how it was made. You could even use coconut sugar to take it a step further. I also sour the grains for the pie crust to aid in digestion.
The foods you love can be healthy, I promise!
To be honest, pumpkin pie was one of the easiest things I have made healthy. I looked at a few recipes before creating my own and I am really not sure why people use the ingredients they do instead of sticking to the foods found naturally. They definitely do not make the pie taste any different. Maybe others feel differently about this but not sweetened condensed milk for me please. I will just take the full fat organic or raw cream- yum!
How to Store Pumpkin Pie
We keep ours in the pie pan in the fridge, covered with a lid or foil. It will keep for about 3-5 days! You could also freeze the pie in individual pieces if you have leftovers.
Homemade, From Scratch Pumpkin Pie Tips
- Swap any ingredients out to fit your diet. Cream can be replaced with coconut cream for a dairy free option or an almond crust for a grain free option.
- Make a homemade whip cream to go on top- it really makes the pie!
- Freeze leftovers for a treat later on!
- Cover the crust with foil if it starts to brown too quickly while baking.
- The pie should be mostly set when it is done. It may jiggle a bit in the middle and that is ok but the edges should be set. Mine takes about an hour!
Homemade, From Scratch Pumpkin Pie Ingredients
1 1/2 cups fresh pumpkin puree
2 eggs
1 cup cream
1 teaspoon vanilla extract
3/4 cup organic brown sugar or coconut sugar
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
2 teaspoon pumpkin pie spice
1 sourdough pie crust
How to Make a Homemade, From Scratch Pumpkin Pie
Make Pumpkin Puree
Start by making your pumpkin puree if you are going to use fresh. I have a recipe for this here!
Cut your pumpkin or squash in half. For pumpkins I like to pull off the stem and cut down the middle of the top. With butternut squash, I like to cut it in half lengthwise. For acorn squash, I use one of the ridges as my guide.
Scoop out the seeds.
Add the squash or pumpkin to a baking dish or sheet pan with the skin side down.
Bake at 400 degrees for about an hour or until soft on the inside and browned on top.
To peel, allow to cool until it is easy to handle. Use a spoon or knife to scoop out the pumpkin and around the skin. It should glide fairly easily right next to the skin.
Chop into cubes or add to a blender to make a puree.
I highly suggest using fresh for both health and taste, but canned will also work perfectly.
Make Pie Crust
I like to use my sourdough pie crust. It is buttery and has just the right amount of tang to add more flavor to this pie. You could also make a gluten free crust, einkorn crust or your favorite pie crust. Again, store bough works just fine as well but I always prefer homemade.
If you make the sourdough pie crust, I recommend shaping the crust, placing into pie pan and refrigerating for an hour or two before adding the filling and baking!
Sourdough Pie Crust
Note: This yields 2 crusts. For this pie, cut the recipe in half!
- 1 cup sourdough starter
- 3 cups flour
- 1 teaspoon salt
- 1 1/8 cups butter
- 1/2 cup ice water
- 1 tablespoon honey (optional)
In a large mixing bowl, combine flour and salt.
Add in cubed butter and work in until pea sized.
Next, add in sourdough starter and honey. Mix well and add enough water for the dough to come together into a ball.
Place dough back into bowl and cover, allowing to ferment at room temperature for at least 8 hours and up to 24 hours.
After the dough has fermented, refrigerate dough for 2-4 hours before rolling out to allow everything to get nice and cold. This makes the flaky crust!
When ready to make pie, roll out the dough on a floured work surface. I put parchment paper down to help with transferring the dough to the pan. When rolling, I like to roll the dough and then turn it slightly. Roll again, turn, roll, turn… You get the idea. This just keeps it as round as possible for a better fit.
Place crust in buttered pie dish and press into dish. If you would like to blind bake, add pie weights (or beans) and bake in a 350 degree oven for 15-20 minutes. Just enough to help it set up some
Make Filling and Bake Pie
Combine all ingredients in a large bowl with a whisk. You can also do this in a stand mixer but doing it by hand is super simple.
Add filling to refrigerated pie crust and bake at 350 degrees for about an hour. The outside of edge of the pie should be set.
Allow to cool completely.
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Pin For Later: Homemade, From Scratch Pumpkin Pie
Homemade, From Scratch Pumpkin Pie
Pumpkin Pie is a holiday favorite in our household. Try this homemade, from scratch pumpkin pie made with fresh pumpkin and a sourdough crust this season!
Ingredients
Fresh Pumpkin Puree
- Sharp Knife
- Cutting Board
- Blender (for puree)
- Pumpkin or squash
Sourdough Pie Crust
- 1 cup sourdough starter
- 3 cups flour
- 1 teaspoon salt
- 1 1/8 cup butter, cubed
- 1/2 cup ice water
- 1 tablespoon honey
Pumpkin Pie Filling
- 1 1/2 cups fresh pumpkin puree
- 2 eggs
- 1 cup cream
- 1 teaspoon vanilla extract
- 3/4 cup organic brown sugar or coconut sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice
- 1 sourdough pie crust
Instructions
Fresh Pumpkin Puree
Start by making your pumpkin puree if you are going to use fresh. I have a recipe for this here!
Cut your pumpkin or squash in half. For pumpkins I like to pull off the stem and cut down the middle of the top. For butternut squash, I like to cut it in half lengthwise. For acorn squash, I use one of the ridges as my guide.
Scoop out the seeds.
Add the squash or pumpkin to a baking dish or sheet pan with the skin side down.
Bake at 400 degrees for about an hour or until soft on the inside and browned on top.
To peel, allow to cool until it is easy to handle. Use a spoon or knife to scoop out the pumpkin and around the skin. It should glide fairly easily right next to the skin.
Chop into cubes or add to a blender to make a puree.
I highly suggest using fresh for both health and taste, but canned will also work perfectly.
Make Pie Crust
I like to use my sourdough pie crust. It is buttery and has just the right amount of tang to add more flavor to this pie. You could also make a gluten free crust, einkorn crust or your favorite pie crust. Again, store bough works just fine as well but I always prefer homemade.
If you make the sourdough pie crust, I recommend shaping the crust, placing into pie pan and refrigerating for an hour or two before adding the filling and baking!
Sourdough Pie Crust
Note: This yields 2 crusts. For this pie, cut the recipe in half!
1 cup sourdough starter
- 3 cups flour
- 1 teaspoon salt
- 1 1/8 cups butter
- 1/2 cup ice water
- 1 tablespoon honey (optional)
In a large mixing bowl, combine flour and salt.
Add in cubed butter and work in until pea sized.
Next, add in sourdough starter and honey. Mix well and add enough water for the dough to come together into a ball.
Place dough back into bowl and cover, allowing to ferment at room temperature for at least 8 hours and up to 24 hours.
After the dough has fermented, refrigerate dough for 2-4 hours before rolling out to allow everything to get nice and cold. This makes the flaky crust!
When ready to make pie, roll out the dough on a floured work surface. I put parchment paper down to help with transferring the dough to the pan. When rolling, I like to roll the dough and then turn it slightly. Roll again, turn, roll, turn… You get the idea. This just keeps it as round as possible for a better fit.
Place crust in buttered pie dish and press into dish. If you would like to blind bake, add pie weights (or beans) and bake in a 350 degree oven for 15-20 minutes. Just enough to help it set up some.
Make Filling and Bake Pie
Combine all ingredients in a large bowl with a whisk. You can also do this in a stand mixer but doing it by hand is super simple.
Add filling to refrigerated pie crust and bake at 350 degrees for about an hour. The outside of edge of the pie should be set.
Allow to cool completely.
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