Fresh Pumpkin Pie from Scratch with Roasted Pumpkin

It started on a cold, blustery Saturday in October. The leaves were fiery with color, and my kitchen smelled like cinnamon, nutmeg, and butter. I had a sugar pumpkin sitting on the counter, left over from a trip to the farmers market. Instead of defaulting to canned filling, I decided to roast it myself. That decision changed everything. Since then, making fresh pumpkin pie from scratch has become a seasonal ritual I look forward to every year.

There’s a reason people say once you try the real thing, you never go back. Fresh pumpkin pie from scratch is more than a dessert—it’s an experience. With roasted sugar pumpkin, a handmade crust, and a silky, spiced filling, this pie offers a depth of flavor and texture that canned versions can’t touch. And the best part? You control every element—from the spice blend to the sweetness level—so it always tastes exactly how you want it.

Ingredients & Substitutions

Every component of this fresh pumpkin pie from scratch is chosen for flavor and balance. Use high-quality ingredients, and the results will speak for themselves.

For the Fresh Pumpkin Puree

• 1 medium sugar pumpkin (3–4 lbs)
• 2 tablespoons olive oil
• Pinch of sea salt

Substitutes: Butternut squash works well here—its sweet, dense flesh gives similar results. You can also use frozen fresh pumpkin puree if roasting isn’t feasible.

For the Buttery Pie Crust

• 1¼ cups (160g) all-purpose flour
• ½ teaspoon salt
• ⅓ cup (76g) cold unsalted butter, cubed
• 3–4 tablespoons ice water

Gluten-Free Option: Swap flour with a 1:1 gluten-free baking blend.

Dairy-Free Option: Use vegan butter or refined coconut oil (solid, not melted).

For the Silky Pumpkin Custard Filling

• 2 cups (480g) fresh pumpkin puree
• 3 large eggs, room temperature
• ¾ cup (150g) packed brown sugar
• 1 teaspoon vanilla extract
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 can (12 oz / 354ml) evaporated milk

Swaps: Use heavy cream or a homemade evaporated milk substitute by reducing 1½ cups of whole milk to ¾ cup. For a dairy-free pie, use full-fat canned coconut milk. To avoid refined sugar, use ⅔ cup maple syrup and reduce the milk slightly.

Equipment You’ll Need

You don’t need fancy gear to make a stunning fresh pumpkin pie from scratch, just a few kitchen basics.

• 9-inch (23cm) pie dish (glass or ceramic)
• Baking sheet + parchment paper
• Food processor or blender (for pureeing)
• Large mixing bowls
• Whisk
• Rolling pin
• Pastry cutter or two forks
• Fine-mesh sieve (optional, for extra-smooth filling)
• Plastic wrap
• Pie weights or dried beans (for optional blind-baking)

Step-by-Step Instructions

This recipe takes about 3 hours start to finish (most of it hands-off). Take your time and enjoy the process—it’s worth every second.

Step 1: Roast the Pumpkin

Preheat your oven to 400°F (200°C). Cut your sugar pumpkin in half from top to bottom and scoop out the seeds and stringy pulp. Brush the cut surfaces with olive oil and sprinkle with salt. Place the halves cut-side down on a parchment-lined baking sheet.

Roast for 40–45 minutes, until the flesh is tender when pierced with a fork and the skin wrinkles slightly. Let cool for 10 minutes, then scoop out the flesh and blend until smooth. You’ll need 2 cups for the pie; freeze any extra for soups or smoothies.

Step 2: Make the Pie Crust

In a bowl, whisk together the flour and salt. Add cold, cubed butter and cut it into the flour until the mixture resembles coarse crumbs. Drizzle in ice water 1 tablespoon at a time, mixing with a fork until the dough just comes together.

Form the dough into a disk, wrap it in plastic, and chill for 30 minutes. Then roll it out on a floured surface to fit your 9-inch pie pan. Gently press it into the dish and crimp the edges. Chill again while you prep the filling.

Step 3: Mix the Filling

In a large bowl, whisk the pumpkin puree, eggs, brown sugar, and vanilla until smooth. Stir in the spices and salt. Slowly whisk in the evaporated milk until fully incorporated and the filling is silky and pourable.

Step 4: Assemble and Bake

Pour the filling into the prepared crust. Bake at 425°F (220°C) for 15 minutes, then lower the temperature to 350°F (175°C) and continue baking for 35–40 minutes. A knife inserted 1 inch from the center should come out clean, and the center should still jiggle slightly.

Cool on a wire rack for at least 2 hours. The custard will finish setting as it cools.

Why This Recipe Works

Fresh pumpkin pie from scratch stands apart because of method and precision. Roasting a sugar pumpkin instead of using canned puree creates a richer, less watery filling. Room temperature eggs blend seamlessly into the custard, and staggered oven temps ensure the crust crisps while the filling bakes gently.

The homemade crust, with cold butter and just enough water, delivers flakiness that holds up beautifully under the custard. By adjusting spices to your taste before baking, you avoid blandness or overpowering clove notes. Every step serves a purpose—and the result shows.

Pro Tips & Variations

• Blind bake the crust: For an extra-crisp bottom, pre-bake the crust with weights for 10 minutes at 375°F (190°C).
• Add spice depth: Try ¼ teaspoon black pepper for subtle warmth.
• Texture upgrade: Strain pumpkin puree through a sieve if it’s fibrous.
• Flavor twists: Add 1 tablespoon bourbon or orange zest to the filling.
• Make mini pies: Halve the recipe and bake in 4–5 ramekins or tart pans.
• Try different crusts: Gingersnap or graham cracker crusts give a great crunch and flavor contrast.

Make-Ahead, Storage & Freezing

Fresh pumpkin pie from scratch is perfect for prepping ahead.

• Make-ahead options:
  • Roast pumpkin and make puree up to 3 days in advance.
  • Crust dough can be made and refrigerated for 2 days or frozen for a month.
  • Fully assembled pie can be baked 1–2 days ahead; flavor deepens over time.
• Storage:
  • Store pie covered in the fridge for up to 4 days.
  • Let slices come to room temp or warm gently before serving.
• Freezing:
  • Wrap cooled pie tightly in plastic, then foil.
  • Freeze for up to 2 months.
  • Thaw overnight in the fridge. Reheat slices at 300°F (150°C) for 10 minutes.

Serving Suggestions & Pairings

This pie shines solo but pairs beautifully with thoughtful touches.

• Toppings: Vanilla whipped cream, cinnamon-sugar whipped cream, or a drizzle of caramel sauce.
• Ice cream: Vanilla bean, brown butter, or maple pecan.
• Garnishes: Toasted pecans, candied ginger, or a sprinkle of nutmeg.
• Drinks: Serve with mulled cider, chai latte, or dark roast coffee.

For a polished look, warm the slice slightly, dust the plate with cinnamon, and garnish with whipped cream or a pecan.

Dietary Notes & Allergen Considerations

Fresh pumpkin pie from scratch can be modified for several diets.

• Gluten-Free: Use a certified gluten-free flour blend in the crust.
• Dairy-Free: Substitute coconut milk for evaporated milk and vegan butter in the crust.
• Nut-Free: The base recipe contains no nuts; avoid nut-based crusts or garnishes if needed.
• Refined Sugar-Free: Replace brown sugar with ⅔ cup maple syrup; reduce milk slightly.

Troubleshooting & Common Mistakes

• Cracked top: Overbaking. Pull it when the center still jiggles slightly.
• Watery filling: Pumpkin wasn’t roasted long enough or the puree was too thin.
• Soggy crust: Blind-bake before filling, especially with wetter custards.
• Separated filling: Cold eggs or overmixed custard. Use room temp ingredients.
• Underseasoned: Taste filling before baking and adjust spices to your liking.

Nutritional Information (per serving – estimate)

• Serving Size: 1 slice (1/8 of pie)
• Calories: 285
• Sugar: 24g
• Sodium: 310mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 90mg

FAQs

Conclusion

There’s something deeply rewarding about making fresh pumpkin pie from scratch. It connects you to tradition, to seasonal rhythms, and to the quiet joy of making something with care. The process—from roasting pumpkin to crimping crust—invites you to slow down, savor, and share.

Whether it’s your first time baking from scratch or you’re refining a fall favorite, this pie delivers every time. Try it, tweak it, and make it your own. However you serve it, know that you’ve made something meaningful—something truly homemade.

More Tasty Ideas

• Pumpkin Pecan Pie: A rich and festive dessert that combines the warm spices of pumpkin pie with the crunch of sweet, buttery pecans. This twist on a classic is perfect for holiday gatherings and mirrors the cozy autumn vibe of traditional fresh pumpkin pie.
• Pumpkin Spice Roll Cake: With a spiced pumpkin sponge cake and creamy filling, this roll cake brings the same comforting flavors as fresh pumpkin pie but with a beautiful presentation. Ideal for fall dessert tables or as a make-ahead holiday treat.
• Pumpkin Pie Cheesecake: Creamy, tangy cheesecake meets spiced pumpkin pie in this decadent hybrid dessert. It’s a showstopper with the same flavor profile as fresh pumpkin pie, elevated with a smooth and indulgent texture.

Fresh Pumpkin Pie

Print Recipe

This fresh pumpkin pie from scratch features a silky spiced custard made with roasted sugar pumpkin and a buttery homemade crust. It’s a classic fall dessert perfect for Thanksgiving or cozy autumn evenings.

• Author: Benchi
• Prep Time: 45 minutes
• Cook Time: 100 minutes
• Total Time: 145 minutes
• Yield: 1 9-inch pie (8 servings)
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 medium sugar pumpkin (3–4 pounds)
• 2 tablespoons olive oil
• Pinch of sea salt
• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ⅓ cup cold unsalted butter, cubed
• 3–4 tablespoons ice water
• 2 cups fresh pumpkin puree
• 3 large eggs, room temperature
• ¾ cup packed brown sugar
• 1 teaspoon vanilla extract
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 can (12 oz) evaporated milk

Instructions

1. Preheat oven to 400°F (200°C). Cut the sugar pumpkin in half, remove seeds and pulp, brush with olive oil, and sprinkle with salt.
2. Place cut-side down on a parchment-lined baking sheet and roast for 45 minutes until flesh is tender. Let cool for 10 minutes, then scoop out flesh and puree until smooth.
3. In a bowl, mix flour and salt. Cut in cold butter until crumbly. Add ice water gradually until dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes.
4. Roll out chilled dough on a floured surface and fit into a 9-inch pie pan. Crimp edges as desired.
5. In a large bowl, whisk pumpkin puree, eggs, brown sugar, and vanilla. Add spices and salt, then whisk in evaporated milk until smooth.
6. Pour filling into prepared crust. Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) and bake for an additional 40 minutes or until a knife inserted 1 inch from center comes out clean.
7. Cool pie on a wire rack for at least 2 hours before serving.

Notes

• Use butternut squash as a substitute for sugar pumpkin if needed.
• To avoid a soggy crust, blind bake for 10 minutes before filling.
• Strain pumpkin puree through a fine-mesh sieve for an extra smooth custard.
• Coconut milk can replace evaporated milk for a dairy-free version.
• Maple syrup (⅔ cup) can replace brown sugar—reduce milk slightly.