Mel S.’s Real Deal Pumpkin Pie

Show your guests the love and care you’ve put into your Thanksgiving dessert by making a pumpkin pie from scratch. There's something truly special about starting with fresh ingredients—whether you're using real pumpkin or a homemade crust. By making it yourself, you have the freedom to control the flavors, adjusting the spices to create a perfectly balanced pie that’s rich, comforting, and full of warmth. The time and effort you put into crafting a pie from scratch will not only impress your guests but also make your holiday dessert unforgettable.

Crust Ingredients:

1 ¼ cup organic all-purpose flour

¼ teaspoon sea salt

1 ¼ sticks grass-fed butter, chilled and cubed

2-4 tablespoons filtered ice water, as needed

Filling Ingredients:

1 ¾ cup homemade pumpkin puree (see note)

3 large pasture-raised eggs

1 cup full-fat coconut milk (you can also use organic, grass-fed heavy cream)

1 teaspoon pure vanilla extract

¾ cup dark brown sugar (you can also use coconut sugar, but since this is the “real deal,” the brown sugar gives it a richer flavor!)

1 tablespoon pumpkin spice

Instructions:

1. Make the crust. In a food processor, pulse the flour and salt together a few times. Add the butter cubes and pulse until the mixture forms pea-size pieces. Slowly add the ice water, about 1 tablespoon at a time, and pulse until the dough slightly comes together. The dough should be moist and formable as you press it together with your hands. On a lightly floured surface, form the dough in a ball. Flatten into a disk, about 1 inch high. Cover tightly with plastic wrap and refrigerate for 1 hour or up to 2 days. (I like to do this the Tuesday before Thanksgiving).

2. Roll out the dough. On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer crust to a 9-inch pie plate. Fold over the edges, then crimp using a fork or your hands. Then, prick the crust all over with a fork and chill for about 30 minutes.

3. Preheat the oven to 375 degrees F. After the crust has chilled, line the crust with foil and fill with pie weights or dried beans. Fill with enough to cover the surface. Bake for about 20 minutes, then remove the foil and weights or beans. Bake until slightly golden, 5-7 minutes more. Cool on a rack until the filling is ready.

4. Make the filling. Lower the oven temperature to 325 degrees F. In a large bowl, whisk together the pumpkin puree, eggs, coconut milk, vanilla extract, brown sugar, pumpkin spice, and a pinch of salt. Pour the mixture into the cooled pie shell. Transfer the pie onto a large baking sheet (this will catch any potential drippings and also will be easier to transfer). Bake until the crust is golden and the center jiggles just ever so slightly when gently shaken, about 55-60 minutes. Cool completely before serving.

Serve with freshly made whipped cream or even your favorite coconut milk vanilla ice cream! It’s also fabulous on its own.

Tip: To make homemade pumpkin puree, you will need about 1 large or 2 small sugar pumpkins. Wash the outside of the pumpkin, cut the stem off to create a cuttable surface, then cut in half. Scoop out the seeds and discard (or roast them for a snack!). Place the flesh side down on a baking sheet lined with parchment paper and roast in the oven for about 40 minutes at 400 degrees, until you can stick a fork through the outside of the pumpkin and the flesh is spoon-able. Once cool enough to touch, spoon and transfer the pumpkin flesh to a food processor and puree until a smooth texture is formed. Make sure the puree is completely cool before mixing with the other filling ingredients. (I like to do this the day before making the pie.) This extra step is SO worth it and adds more love to your pie!

Image provided by: Prchi Palwe