There’s something incredibly magical about making a homemade pumpkin pie from scratch. It’s not just about the pie itself—it’s about the entire process, from growing the pumpkins in our garden to making the homemade pumpkin purée, and finally, baking the pie together as a family. This pumpkin pie is a true labor of love, and I’m excited to share it with you so you can experience the joy of creating this wholesome dessert at home.

Print Recipe

Homemade Pumpkin Pie

This classic pumpkin pie is made with wholesome, organic ingredients that bring warmth and comfort to any occasion. Perfect for fall gatherings, holidays, or whenever you’re craving a slice of creamy, spiced goodness, this pie is a true family favorite. Pair it with my Organic Buttery Pie Crust for the ultimate holistic dessert.

Course: Dessert

Keyword: Fall foods, Holiday Dessert, Pie, Pumpki Pie, Pumpkin, Thanksgiving

Ingredients

2 Cups organic pumpkin purée (fresh or canned) See recipe for pumpkin purée
3 Large pasture-raised eggs
1 Cup organic heavy cream
¼ Cup organic maple syrup
¼ Cup organic cane sugar or coconut sugar See note for alternatives
1 teaspoon organic vanilla extract
2 teaspoon organic ground cinnamon
½ teaspoon organic ground ginger
¼ teaspoon organic ground nutmeg
⅛ teaspoon organic ground cloves
½ teaspoon Sea Salt
1 Pie Crust: Use my Organic Buttery Pie Crust recipe

Instructions

Prepare the crust: Roll out your Organic Buttery Pie Crust recipe and place it in a 9-inch pie dish. Trim and crimp the edges. If pre-baking, prick the bottom with a fork and bake at 375°F (190°C) for 10 minutes, then cool.
Make the filling: In a large mixing bowl, whisk together 2 cups pumpkin purée, 3 large eggs, 1 cup heavy cream, 1/4 cup maple syrup, and 1/4 cup cane sugar until smooth.
Add the spices: Stir in 1 tsp vanilla extract, 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves, and 1/2 tsp sea salt. Mix well to evenly distribute the spices.
Assemble the pie: Pour the filling into the prepared pie crust, smoothing the top with a spatula.
Bake: Preheat the oven to 350°F (175°C). Bake the pie for 50-60 minutes, or until the filling is set around the edges but slightly jiggles in the center.
Cool and serve: Let the pie cool completely on a wire rack before serving. For the best flavor, refrigerate for at least 2 hours or overnight. Serve with a dollop of homemade whipped cream if desired.

Notes

If you’re looking to cut back on refined sugar, there are plenty of wholesome alternatives that work beautifully in this pumpkin pie. Organic maple syrup brings a warm, earthy sweetness that complements the spices perfectly, while raw honey adds a nutrient-rich, floral undertone. For a caramel-like flavor, try coconut sugar, which also has a lower glycemic index. Date sugar, made from ground, dried dates, offers a subtle fruity sweetness and extra fiber. If you’re aiming for a low-carb option, monk fruit sweetener is a fantastic zero-calorie choice with no aftertaste. Choose the sweetener that fits your needs, and enjoy a pie that’s as nourishing as it is delicious!

From Garden to Pie: The Journey of Our Sugar Pumpkins

Every summer, my kids and I plant sugar pumpkins (also known as baking pumpkins) in our garden. There’s something so satisfying about watching those tiny seeds grow into plump pumpkins, turning from green to bright orange as they ripen in the fall sun. My kids absolutely love being part of the process—from planting the seeds to watering the plants, and finally, harvesting the pumpkins.

Once the pumpkins are harvested, it’s time to make the homemade pumpkin purée. We cut open each pumpkin, scoop out the seeds (which we save for roasting or for the next years garden!), and bake the flesh until it’s soft and tender. Then, we blend it into a smooth, velvety purée. There’s a certain magic in watching something we grew in the garden transform into the base for a warm, comforting pie. It’s moments like these that I cherish as a family, and the best part is seeing my kids so excited about the whole process!

The Perfect Homemade Pie Crust

Of course, no pumpkin pie is complete without the perfect crust. That’s where my Organic Buttery Pie Crust comes in. It’s flaky, buttery, and the ideal balance of rich flavor and texture to hold that creamy pumpkin filling. The beauty of this crust is that it’s made with organic, wholesome ingredients like grass-fed butter and organic flour. We avoid the unhealthy seed oils and shortenings that are so common in store-bought crusts, opting for a nourishing, natural fat that adds flavor and helps the crust crisp up perfectly.

When making the crust, I love having my kids help—whether they’re rolling out the dough, crimping the edges, or just getting their hands in the flour, it’s a fun, hands-on activity that sparks their creativity and builds life skills. Baking pies together isn’t just about creating a delicious dessert—it’s about building memories and connecting with nature and food in a meaningful way.

The Magic of Homemade Pumpkin Pie

Once we’ve made the crust and purée, it’s time to assemble the pie. Pouring the creamy filling into the crust is like bringing everything full circle—using ingredients we’ve grown, prepared, and turned into something nourishing for our family. The spices—cinnamon, nutmeg, and ginger—fill the house with that unmistakable fall aroma, making it the perfect treat for chilly autumn nights.

And, of course, no pumpkin pie is complete without a dollop of homemade whipped cream. I love making it from scratch using just heavy cream and a little organic vanilla extract, and it pairs perfectly with the creamy filling of the pie. It’s the finishing touch that makes every bite feel special.

A Slice of Tradition, a Slice of Love

This homemade pumpkin pie is more than just a dessert—it’s a way to connect with the seasons, our garden, and the things that really matter: spending quality time with my family and creating something from scratch that nourishes our bodies and souls. It’s a holiday tradition that’s full of warmth, love, and the joy of knowing exactly where your food comes from.

So, whether you’re making it for Thanksgiving, a family gathering, or just because it’s fall, I hope this recipe brings a little magic into your kitchen, just as it does in ours. And don’t forget the whipped cream—because every slice deserves a little extra sweetness!

Happy baking, and may your pumpkin pie be as full of love as it is of flavor.

Homemade Pumpkin Pie: A Slice of Fall Magic