Cozy, from-scratch pumpkin pie made with real pumpkin and whole wheat sourdough crust is a family favorite during the fall time. With warm spices and flakey, buttery crust, this easy fall dessert is perfect for Thanksgiving or just served up on a cool crisp night at home.
Cozy, from-scratch pumpkin pie made with real pumpkin and whole wheat sourdough crust is a family favorite during the fall time. With warm spices and flakey, buttery crust, this easy fall dessert is perfect for Thanksgiving or just served up on a cool crisp night at home.
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The season for all things pumpkin is finally here!
I love putting pumpkin in just about anything but my kids especially love pumpkin pie. And when we make it from scratch and with a freshly milled whole wheat crust, I really don’t feel guilty about them having it.
With the colder weather and cozier meals on the table, I hope this pumpkin pie brings warmth and cheer to your home during this festive time of year.
More Fall Desserts from the Homestead
Sourdough Einkorn Gingerbread Cookies
Chocolate Cranberry Sourdough Brioche Rolls
Best Sourdough Sugar Cookies with Einkorn Flour
Einkorn Brown Butter Chocolate Chip Cookies
Looking for a complete from scratch Thanksgiving menu?
I put together all my favorite from-scratch Thanksgiving recipes in this FREE downloadable ebook!
Ingredient Spotlight
Whole Wheat Flour
Freshly milled whole grain flour adds a nutty, rustic flavor and a hearty texture to the crust. It pairs beautifully with warm fall spices and gives the pie a lot of extra nutrition too. Making it even easier to serve to my family and kids on any given fall night!
Sourdough Starter (Active or Discard)
Sourdough tenderizes the crust naturally, adding a subtle tang that balances the sweetness of the pumpkin filling. It also creates better flakiness and makes the dough easier to work with. You can also use your sourdough discard for this recipe!
Fresh Pumpkin Purée
Homemade pumpkin purée has a unique flavor that beats canned in my book. Although it takes a little longer to make, it’s something you can prep 1-2 days before you actually make the pie to make a complete from-scratch pumpkin pie. Any edible variety of pumpkin will do!
Maple Syrup or Honey
While this pie isn’t completely sugar free, I did reduce the amount of sugar to less than traditional recipes. And, I supplemented with some maple syrup (which I like to think is better for you than regular processed sugar!). The maple syrup also gives it great unique flavor.
Substitutions and Tips for Making From Scratch Pumpkin Pie
Using real pumpkin for pumpkin pie is my favorite way of doing it. There are many varieties you can use – any of them are great as long as they are edible. What I like to do is make homemade pumpkin puree and store up as much as I can for fall time. I freeze it in bags and use it in many recipes, like this pumpkin pie, as well as pumpkin chili and pumpkin pancakes.
You can use a store-bought crust for this, a sourdough crust, and einkorn crust, or a sourdough whole wheat crust. My personal favorite is the sourdough whole grain crust because it has a richer, fuller flavor, and a lot of extra nutrients. Making it one of my favorite desserts to serve to my family during fall time (not just Thanksgiving)!
If you’re making this pumpkin pie for Thanksgiving, try preparing the pumpkin mixture and the whole grain pie crust the day before. Keep both in the fridge until you’re ready to bake the pie, saving you tons of time on Thanksgiving day!
Want More Fall Recipes?
You can fill your home with the cozy flavors of fall using simple, from-scratch recipes the whole family will love.
Keep all your favorite autumn breads, soups, desserts, and warm-and-hearty meals in one place!
Download and print this NEW fall from-scratch recipe ebook and keep it on your counter for easy, everyday cooking all season long.
Tools Needed:
Cutting board
Sharp Knife
Large mixing bowl
Hand mixer (you can also use a stand up mixer)
Baking tray and parchment paper
From Scratch Pumpkin Pie Ingredients
1 medium-sized sugar pie pumpkin (or about 2 cups, or 15 ounces, of pumpkin puree)
1 1/2 cups heavy cream
1/2 cup brown sugar
1/4 cup maple syrup
2 eggs
1/2 tsp each of cinnamon, ginger, and nutmeg*
½ tsp salt
*Note: alternatively, you can use 1 1/2 tsp of pumpkin spice
Pie crust – we like sourdough whole grain pie crust the best
HOW TO MAKE BEST FROM-SCRATCH PUMPKIN PIE
If making pumpkin puree from scratch, preheat oven to 375 degrees. Chop the stem off of the pumpkin, then chop it in half down the center. Use a large spoon to remove the seeds and guts. Then, drizzle each half with olive oil and some salt, then roast it at 375 for 20-30 minutes, or until pumpkin is soft to the touch.
Meanwhile, prepare your pie crust dough. We like whole grain sourdough pie crust but you can also use store-bought.
When finished, let cool, and then use a spoon to scrap all the pumpkin out, leaving the skins behind. Use an immersion blender to blend up the pumpkin and create a puree. Store homemade pumpkin puree in the fridge for 3-4 days or in the freezer to pull out for future recipes.
Preheat oven to 375 degrees F.
In a medium to large mixing bowl, add all of the pumpkin pie filling ingredients and mix with a hand mixer.
If making homemade pie, roll out of the of pie crust doughs on a floured, clean countertop. You may have to handle the dough with your hands quite a bit to warm it up and loosen it up, if the dough is still cold from the fridge. Use a rolling pin to roll the dough into a circle about 1/4 inch thick. Gently place the pie dough into the bottom of a pie dish.
Pour the pumpkin pie mixture into pie crust.
Bake at 375 degrees F for 45-55 minutes. After the first 15 minutes of baking, cover the pie loosely with aluminum foil to prevent burning.
Oven temperatures vary, so you know your pie is done when you shake it and it jiggles just slightly but is not watery.
When finished, let the pie sit out for a few minutes to set.
You may save the other half of the pie crust dough in the freezer for later, or use it to make sugared pie crust leaf decorations:
To make sugared pie crust leaf decorations, roll the second pie crust dough out until it is 1/2 inch thick. Use pie cutter leaves to make little pie crust cookies. Spread them out on a baking dish lined with parchment paper. Then sprinkle sugar over the top, and bake at 375 for about 10 minutes, or until they become mostly firm. Place on top of the finished pie for a beautiful and delicious decoration.
Grab the entire from-scratch Thanksgiving ebook here!
EASY HOMEMADE WHIPPED CREAM RECIPE
Mix the below on medium-high speed for 5-10 minutes until a thick whipped cream forms. Hint – don’t mix too long or you’ll end up making homemade butter!
1/2 C heavy whipping cream
1-2 tsp sugar, to taste
1 tsp vanilla extract
Pinch of salt
FAQs:
Can I use sourdough discard for the crust?
Yes, sourdough discard works perfectly from pumpkin pie crust. Since the crust doesn’t need a large rise, there’s no need for an overnight fermentation unless you want the extra health benefits.
Do I have to prebake the sourdough whole-wheat crust?
The google authorities will tell you that prebaking the crust prevents sogginess and helps create a firm pie crust, but I have never prebaked for this particular pumpkin pie recipe, and my crust is not soggy. So, you may choose either way but no, you don’t have to prebake the crust.
Can I use canned pumpkin instead of fresh?
Most definitely. Canned pumpkin purée (not pumpkin pie filling) works just fine and is perfect when you need to save time.
Can I make the pie ahead of time?
Yes! The sourdough crust actually deepens in flavor as it rests. Bake the pie fully, let it cool, and refrigerate up to 4 days. The filling sets even better by day two.
Looking for a complete from scratch Thanksgiving menu?
I put together all my favorite from-scratch Thanksgiving recipes in this FREE downloadable ebook!
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Pumpkin Pie From Scratch
Cozy, from-scratch pumpkin pie made with real pumpkin and whole wheat sourdough crust is a family favorite during the fall time. With warm spices and flakey, buttery crust, this easy fall dessert is perfect for Thanksgiving or just served up on a cool crisp night at home.
Ingredients
- 1 medium-sized sugar pie pumpkin (or about 2 cups, or 15 ounces, of pumpkin puree)
- 1 1/2 cups heavy cream
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 2 eggs
- 1/2 tsp each of cinnamon, ginger, and nutmeg (Note: alternatively, you can use 1 1/2 tsp of pumpkin spice)
- ½ tsp salt
- Pie crust - we like sourdough whole grain pie crust the best
Instructions
HOW TO MAKE BEST FROM-SCRATCH PUMPKIN PIE
- If making pumpkin puree from scratch, preheat oven to 375 degrees. Chop the stem off of the pumpkin, then chop it in half down the center. Use a large spoon to remove the seeds and guts. Then, drizzle each half with olive oil and some salt, then roast it at 375 for 20-30 minutes, or until pumpkin is soft to the touch.
- Meanwhile, prepare your pie crust dough. We like whole grain sourdough pie crust but you can also use store-bought.
- When finished, let cool, and then use a spoon to scrape all the pumpkin out, leaving the skins behind. Use an immersion blender to blend up the pumpkin and create a puree. Store homemade pumpkin puree in the fridge for 3-4 days or in the freezer to pull out for future recipes.
- Preheat oven to 375 degrees F.
- In a medium to large mixing bowl, add all of the pumpkin pie filling ingredients and mix with a hand mixer.
- If making homemade pie, roll out of the of pie crust doughs on a floured, clean countertop. You may have to handle the dough with your hands quite a bit to warm it up and loosen it up, if the dough is still cold from the fridge. Use a rolling pin to roll the dough into a circle about 1/4 inch thick. Gently place the pie dough into the bottom of a pie dish.
- Pour the pumpkin pie mixture into pie crust.
- Bake at 375 degrees F for 45-55 minutes. After the first 15 minutes of baking, cover the pie loosely with aluminum foil to prevent burning.
- Oven temperatures vary, so you know your pie is done when you shake it and it jiggles just slightly but is not watery.
- When finished, let the pie sit out for a few minutes to set.
- You may save the other half of the pie crust dough in the freezer for later, or use it to make sugared pie crust leaf decorations:
- To make sugared pie crust leaf decorations, roll the second pie crust dough out until it is 1/2 inch thick. Use pie cutter leaves to make little pie crust cookies. Spread them out on a baking dish lined with parchment paper. Then sprinkle sugar over the top, and bake at 375 for about 10 minutes, or until they become mostly firm. Place on top of the finished pie for a beautiful and delicious decoration.
EASY HOMEMADE WHIPPED CREAM RECIPE
Mix the below on medium-high speed for 5-10 minutes until a thick whipped cream forms. Hint - don’t mix too long or you’ll end up making homemade butter!
1/2 C heavy whipping cream
1-2 tsp sugar, to taste
1 tsp vanilla extract
Pinch of salt
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