There’s something magical about the comforting aroma of pumpkin pie baking in the oven as autumn leaves rustle outside and the air turns crisp. For me, this classic dessert isn’t just a Thanksgiving staple—it’s a heartwarming tradition that ties together family, friends, and cherished memories around the dinner table.

I’m excited to share my favorite pumpkin pie recipe, made with homemade pumpkin puree and nestled in a flaky, golden pie crust. It’s got all the familiar fall spices like cinnamon, nutmeg, pumpkin pie spice, and a hint of vanilla. This pie delivers everything we love about autumn in every bite!

Whether you’re a seasoned pie maker or trying your hand at baking for the first time, this recipe is simple, approachable, and bound to become a favorite in your home, too.

Let’s dive into the steps to make pumpkin puree and create a pie that will bring warmth and joy to your holiday gatherings.

Homemade Pumpkin Puree

You can use canned pumpkin puree in all the recipes, but making pumpkin puree from scratch is a wonderful way to add fresh, flavorful pumpkin to your recipes!

Here are some essential tips and things to know for the best results, along with a step-by-step video tutorial:

Choose the Right Pumpkin

Pie pumpkins (also known as sugar pumpkins) are ideal for puree. They are smaller and sweeter than carving pumpkins, with a smoother, less stringy texture and more meat. Avoid large carving pumpkins as they tend to be watery and less flavorful. It’s kind of like the idea of using a canning tomato versus a regular tomato.

Roasting vs. Boiling

Roasting your pumpkin is the best way to make puree. Roasting concentrates the natural sugars, bringing out a richer flavor and reducing the moisture content. Boiling works, but it can make the puree more watery and less flavorful.

How to roast: Cut the pumpkin in half (or quarters if it's large), scoop out the seeds, and place it cut-side down on a baking sheet. Roast at 375°F (190°C) for about 45-60 minutes until the flesh is tender and easily pierced with a fork.

Remove Excess Moisture

After roasting, the pumpkin flesh may still hold some water. Once you’ve scooped it out, place the puree in a fine mesh sieve or cheesecloth and let it drain for about 30 minutes to remove any excess moisture. This will give you a thicker, smoother puree—perfect for baking or sauces. * This step is optional; you can drain it after you have pureed the pumpkin in a blender. See the next point!

Blending for Smooth Texture

Use a food processor or blender to puree the roasted pumpkin until it’s silky smooth. Do not add any extra water. You want the texture to be even and lump-free, especially if you’re using it in baked goods like pies or muffins. You can also use an immersion blender if you don’t have a processor.

After blending you want to drain it again through a cheesecloth to get out more moisture and be able to make a ball. It is best to let it sit and drain for a couple of hours. I promise you it is going to be worth it!

Storing Homemade Pumpkin Puree

Refrigerator: Store in an airtight container for up to 5-7 days.

Freezer: Pumpkin puree freezes beautifully. Portion it into 1-cup or ½-cup amounts and store in airtight freezer bags or containers. It’ll keep for up to 3 months in the freezer.

Measuring the Puree

Homemade puree can be a little denser than canned, so measure carefully. If the recipe calls for 1 cup of canned pumpkin, use the same amount of your homemade puree, but if your puree seems thick, you can thin it slightly with water if necessary.

Catch my video below on how to make pumpkin puree!

My trusted pumpkin pie recipe

Servings: 8

Prepping Time: 10 minutes

Cooking time: 60 minutes

INGREDIENTS

• 1 can of pumpkin puree (plain pumpkin, no added flavor or sweetener) or 2 cups of homemade pumpkin puree

• 1/4 cup organic coconut cream (the canned kind. I use the organic 365 brand). Ensure it is coconut cream and not canned coconut milk.

• 1/2 cup raw cane sugar

• 1⁄2 cup dark brown sugar

• 5 Tbs cornstarch

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1/2 tsp salt

• 1/2 tsp Ginger

• 1/4 tsp Nutmeg

• Tiny pinch of Cloves

• 1 tsp pumpkin pie seasoning

DIRECTIONS

1. Preheat oven to 350

2. Open a can of coconut cream and mix well until blended. Measure out the amount needed and place it in a high-powered blender.

3. Add the rest of the pumpkin pie ingredients and blend until smooth.

4. Pour into 9" pie crust (see crust recipe below)

5. Bake for 30 minutes and check. If the crust is browning, add foil or a pie shield.

6. Bake for another 30 minutes or a total of 1 hour.

7. Allow the pie to cool, then place in the fridge for at least 4 hours. I know you would want to eat it immediately, but do not skip this step ;-) I prefer to leave overnight.

PRINT THIS RECIPE HERE!

Watch below a longer-form video on how to make my pumpkin pie recipe!

my trusted flaky crust recipe

Servings: 1 pie

Prepping Time: 30 MIN

Cooking Time: 30+ MIN

INGREDIENTS

• 2% (270g) cups unbleached all-purpose flour

• 3/4 tsp salt (omit if using salted butter)

• 4 tsp baking powder

• 3/4 cup (180 g) + 1 tbs (15 g) COLD butter cubed (for a plant-based option, I use brand Earth Balance)

• 1 1/2 tbs buttermilk (23 ml) buttermilk*

• 4 Tbs (60ml) COLD water

• 1 egg beaten for brushing a wash on the crust (if plant-based, use 2 tablespoons almond milk +2 2 tablespoons maple syrup). Set aside

*I make my own plant-based buttermilk by adding 1 teaspoon of apple cider vinegar to 1 tablespoon (15 ml) of almond milk. Let it curdle for 10 minutes.

DIRECTIONS

1. Pulse the flour, salt, and baking powder in a food processor until combined.

2. Add the cold butter cubes and pulse until the mixture forms big crumbles. Do not over-pulse.

3. Add the buttermilk, then add 4 tablespoons (60 ml) of water and mix until it makes a ball-like consistency. Add a bit more water (up to 2 tablespoons [30 mi]) if needed.

4. Remove the dough from the food processor and roll it into a ball. Cover it with plastic wrap and refrigerate it for about 30 minutes.

5. Roll out the dough and place it on a 9-inch (23 cm) pie dish. Let it hang over the edges. Trim away the excess and poke holes in the bottom of the crust with a fork.

6. If you have time, refrigerate it for another 20 to 30 minutes before baking. This will ensure a flaky crust!

7. Preheat the oven to 350°F (177°C).

8. Brush it with egg wash or a plant-based alternative, such as almond milk.

9. Add filling, if using, and bake for 30 minutes. Cover the edges of the crust with a silicone shield or aluminum foil to prevent them from burning.

For other recipes, follow the cooking time on the recipe once the crust is ready for use. If you make a pie with a cold filling, you may bake the crust as instructed but without filling inside. Add your filling once the crust is cool.

PRINT THIS RECIPE HERE!

I hope your family loves this pie as much as we do!

Here are six more delicious pumpkin recipes for you to try!

Love, Annette xx

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