Skip to content

The Homesteader's Chronicle

Home » Extra Sweet Pumpkin Pie (Made from Scratch)

Extra Sweet Pumpkin Pie (Made from Scratch)

Sarah Hamelman

This is my all-time favorite pumpkin pie recipe, and I have made a LOT of pie recipes to be able to say that! I don’t have anything against whipped cream or cool whip; I just rarely have it on hand, which is why I made this extra sweet pumpkin pie that is delicious all on its own.


Making a super sweet & creamy pumpkin pie that doesn’t need whipped cream

♬ Need 2 – Pinegrove

Extra Sweet Pumpkin Pie Ingredients

This recipe makes two 9-inch pies or about one 15-inch pie.

It’s easy to freeze the pie crust, pumpkin puree, pie filling, or the completed pie until it’s time to use it. This makes your holiday dinners much easier to prepare!

Pie Crust Ingredients

  • 2 c all-purpose flour
  • 3/4 c salted butter
  • 2 tsp sugar (brown sugar is my preference)
  • 4-5 tbsp ice-cold water

Pumpkin Pie Ingredients

  • 2 butternut squash
  • 1 1/4 c brown sugar
  • 3/4 powdered cane (white) sugar
  • 1 3/4 c milk
  • 1/2 c room-temperature salted butter
  • 4 large eggs
  • 2 tbsp cinnamon
  • 2 tbsp nutmeg
  • 1 tbsp all-spice
  • 1 tbsp ground cloves

Extra Sweet Pumpkin Pie Directions

For the crust:

  1. Add flour, butter, and sugar to the food processor.
  2. Set the processor to mix, and slowly spoon in the cold water until the dough forms.
  3. Remove from the processor and roll on a floured surface to your desired thickness. I prefer around 1/8 of an inch thick.
  4. Place the crust in your pie tin or cake pan. You can bake it on its own for a few minutes to crisp it up, or add the filling and bake it together.

For the pie:

  1. Slice the butternut squash in half. The easiest way is to perforate or serrate the thick skin with a bread knife and then chop it in half with a heavy cleaver.
  2. You can scoop the seeds out now to save them for your garden. You may also bake them separately to have roasted pumpkin seeds. I bake mine and then feed them to the goats and chickens.
  3. Bake the squash in the oven until the top turns golden brown. For me, this takes about fifty minutes on the middle rack.
  4. For an extra smooth and creamy pie, blend your sugars in the food processor to powder them.
  5. Once the squash is cool enough to touch, scoop out the flesh and place it into the food processor. If you have any small charred or caramelized parts of the squash, add them to the processor, too, it adds great flavor.
  6. Blend until it’s a puree. You can freeze this puree for later if you would like.
  7. Add in the rest of the pie ingredients, and blend in the food processor again until smooth.
  8. Pour the pie filling into the crust, and bake at 350F until the crust turns golden brown and the pie turns a darker shade of brown.

Substitutions, Variations, and Other Notes

  • Butternut squash is the easiest squash to find in grocery stores, so it’s what I recommended for this recipe. With that said, Jarrahdale, or Green Buttercup Squash, is my favorite variety. It’s creamy, naturally sweet, and has that classic pumpkin flavor. It has almost no hollow space in the center, meaning it will produce more food with less space. This will last about a year on the shelf if you keep it in a cool location, so it’s low-maintenance and easy to keep in your homestead kitchen.
  • You can use big carving pumpkins, but they must be blended for longer and maybe a little stringy anyway. Most winter squash is suitable for pumpkin pie.
  • I prefer the taste of dark brown sugar, but it will make the pie much darker. If having that golden orange pie is important to you, stick with light brown sugar.
  • No powdered sugar on hand? No problem. Toss the sugar into the food processor first to powder it yourself. Add one tablespoon of cornstarch to ever one cup of blended granulated sugar to make powdered sugar. You get bonus points if you blend the brown sugar into powder, too. This will take a while, but the difference is pretty noticeable. The smoother the sugar, the smoother the pie.
  • You can freeze your ingredients (crust, puree, and pie filling) anytime. You can also freeze the entire pie for later if you’d like. This makes it much easier to prep for the holidays because you can make your pie a month in advance.
  • If you want to add a lot of whipped cream to your pumpkin pie, consider reducing the sugar added to the pie. I don’t want to stand between you and a good time, but I will say that this recipe might be too sweet for some. Not me; I could almost eat sugar by the spoonful, but don’t say I didn’t warn you. This is NOT the pie to share with diabetic loved ones. It might be the pie to share with diabetic unloved ones.
  • Baking times will vary based on your elevation, the size of the squash, the size of the pie tin, and the material that the pie tin is made from (glass, metal, cast, or tin will all have differences).

Final Thoughts

Thank you so much for reading our recipes, and double thanks if you take the time to make it. I would love to see your pictures and hear about any changes you made to make it your own.

Kayla and I are working on making this site accessible and genuinely helpful, and we promise it will always be 100% AI-free. We want to share more recipes that we have extensively tested and regularly share with our families. Alongside that, we will also add more homesteading content.

If you want to support our efforts, please check out our Facebook (we have a group and a page) and Instagram. If you see something you like, please share it. Below is a pin for you to save to your Pinterest board. Again, thank you so much! <3

Leave a Reply

Your email address will not be published. Required fields are marked *