Homemade pumpkin pie with fresh milled pie crust starts with a tender, flaky crust filled with a flavorful, creamy pumpkin filling and baked to perfection. The best thing is this recipe is made without any refined sugar. This fall favorite is a hit for Thanksgiving or holiday dinners.
Fall is the perfect time for all things pumpkin. Pumpkin waffles and pumpkin pie ice cream is just the start of delicious seasonal recipes.
Come Thanksgiving time, everyone wants the classics — stuffing, potato casserole, rolls and turkey. This pumpkin pie with fresh milled pie crust is one your guests won’t forget. It is made with a homemade pie crust, pumpkin puree, heavy cream and sweetened with only dates. Yes, you heard me, this no sugar pumpkin pie is naturally sweetened with date sugar.
You can easily make this dessert the day before, saving you time before the big get together. Top is with some homemade whipped cream or raw milk ice cream.
Scroll below to learn how to make pumpkin pie from scratch using the easy-to-follow step by step directions.
Why Use Fresh Milled Flour?
Fresh milled flour is better for you in countless ways. Starting with the incredible amount of nutrients to the enormous number of vitamins, minerals and oils in every single bite. In addition, you receive 100% of the germ, bran and endosperm unlike store bought flour. Just one cup of fresh milled flour contains no additives or preservatives and is packed full of both insoluble and soluble fiber which helps keep you fuller for longer. When making a pie crust from scratch, consider using the recipe below to learn how to make fresh milled pie crust.
Why You’ll Love This Recipe
Nutrient Dense – Made with fresh milled flour, fiber, no sugar, healthy fats and real pumpkin, could this recipe be any more nutritious?
No Sugar Pumpkin Pie Recipe – This sugar free dessert is sweetened with only date sugar ensuring blood sugar control while still satisfying your sweet tooth, especially during the holidays such as Thanksgiving and Christmas when sugary treats are most prominent.
Delicious – I may be a little biased since this is my blog but when I first created this pumpkin pie with fresh milled pie crust, I was blown away by how tasty it was! Warm spices, creamy pumpkin, a flaky crust and my blood sugar felt unfazed after eating it — the best pumpkin pie recipe I’ve truly ever had.
What is Date Sugar Made From?
Date sugar is created by taking fresh dates, removing the pits, drying the fruit using a dehydrator and then grinding the dried dates into a fine powder. Due to date sugar being made from fruit, it retains much of its nutrients and is packed full of fiber.
The only thing to consider when using date sugar is not using it to sweeten liquids. Since it is made from dried fruit, it will not dissolve well in drinks like granulated sugar does. Rather it is best used in baked goods, especially recipes like this date sweetened pumpkin pie. It makes a delicious pie, full of nutrition and no one will even know you didn’t use refined sugar.
Is Date Sugar Healthier Than Sugar?
Yes, in comparison to white granulated sugar, date sugar is much healthier! Date sugar contains lots of fiber, vitamins and minerals, resulting in better blood sugar control and is easier on the digestive system. For more information on the uses and benefits of date sugar, check out this article from the Date Lady.
Tools You May Need
This post contains affiliate links, which means I make a small commission at no extra cost to you. In any case, I only link to products we actually use on our homestead and that I believe can truly benefit to you. See my full disclosure here.
Rolling pin
Mixing bowls
Grain mill
Pumpkin Pie Ingredients
What are the ingredients for pumpkin pie? Here is what I prefer to use when making a from scratch healthy pumpkin pie.
Fresh Milled Flour Pie Crust Recipe
Flour – I recommend using freshly milled soft wheat flour. Hard white wheat flour will do in a pinch although it won’t make quite as tender of a pie crust.
Salt
Palm fruit shortening or lard – Spectrum is my favorite brand of palm fruit shortening but home rendered lard will work great as well.
Butter – always use cold butter when making a pie crust.
Water
Sugar Free Pumpkin Pie Filling
Eggs – no custard pie would be complete without the addition of eggs.
Pumpkin puree – while I usually opt for canned pumpkin, homemade pumpkin puree can be used.
Heavy cream – adds a richness and healthy fat to the pumpkin pie from scratch.
Date sugar – adds a delicious caramel flavor which pairs very well with the pumpkin puree and warm spices.
Salt
Spices – the combination of cinnamon, ginger, cloves and a pinch of nutmeg add the perfect blend of spices to this pumpkin pie filling recipe.
Vanilla – Make sure to use pure vanilla and not the imitation alternative.
Tips
- Be sure you add enough water to help form a ball of dough but do not overdo as too much water will not create a flaky pie crust.
- Wherever you plan to roll out the pie crust recipe, be sure it is heavily floured to prevent the crust from sticking. A sprinkle of flour on the top of the crust and on your rolling pie also helps greatly.
- Rolling one end of the pie crust back onto your rolling pin helps to easily transfer the pie crust to the plate while also preventing tearing. Pie crust can be delicate!
- If you ever find that the pie crust edges are browning too quickly before the pie is finished, cover the edges with a small strip of aluminum foil or use a silicone pie crust shield.
- To make this pumpkin pie with white sugar, swap out the date sugar in equal parts for granulated sugar.
How to Make Pumpkin Pie From Scratch
Makes: 9 inch pie
Ingredients
Pie Crust
1 1/2 cups freshly milled soft white wheat flour
1/2 teaspoon salt
3 tablespoons palm fruit shortening or lard
5 tablespoons cold butter, cut into small pieces
2-4 tablespoons ice water
Pumpkin Pie Filling
3 eggs
1 (15 ounce) can pumpkin puree
1 1/4 cup heavy cream
3/4 cup date sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
Pinch of nutmeg
1 teaspoon vanilla
Directions
Preheat oven to 425° F. In a food processor, add flour and salt and process until combined. Add shortening and process again for about 10-15 seconds. Scatter small pieces of butter over top and pulse until mixture has coarse crumbs, about 15-20 pulses.
Transfer mixture to a bowl. If any butter chunks remain, break them up with your hands or a pastry cutter. Start by adding 2 tablespoons of ice water and press together using a spatula. If dough is still dry looking and does not come together, continue to add remaining water, one tablespoon at a time.
On a well floured silicone mat or surface, gather pastry into a ball and shape into a round disk. Roll out pie dough to 1/4” inch thickness. Carefully roll one end of the pie crust back onto your rolling pin, peeling it off your work surface. Gently transfer it to the 9-inch deep dish pie plate and carefully roll is back out over the pie dish. Press crust into pie plate. Using a knife, trim off excess crust about a 1/2 inch or so from rim of the pie plate. Fold crust under and seal the pie by pinching the edges with your index finger and knuckles.
In a small bowl, combine date sugar, salt, cinnamon, ginger, nutmeg and cloves. Using a separate bowl, beat eggs until fluffy. Stir in pumpkin puree, vanilla and sugar-spice mixture. Slowly stir in heavy cream.
Pour into pie shell. Bake pie in preheated oven set to 425° F for 15 minutes. Reduce temperature to 350° F and continue to bake for 45 minutes or until a knife inserted into the center comes out clean. The edges of the pie crust should be a golden brown and filling is set.
Place pie on a cooling rack and cool for approximately 2 hours before serving. Top with whipped cream or homemade ice cream. Any leftovers can be stored in the refrigerator.
FAQs
How to Store Homemade Pumpkin Pie
Allow pie to cool completely. Wrap with plastic wrap and place in the refrigerator for about four days, although our pie is always consumed well before then.
Free Wheat Conversion Chart Printable
Easily convert a cup of wheat berries to fresh ground flour with this free printable chart. Click on the image above or on this link right here to instantly download and print. Great for hanging up on your fridge or attaching to the inside of a cabinet!
More From Scratch Recipes
Pumpkin Pie With Fresh Milled Pie Crust
Homemade pumpkin pie with fresh milled pie crust starts with a tender, flaky crust filled with a flavorful, creamy pumpkin filling and baked to perfection. The best thing is this recipe is made without any refined sugar. This fall favorite is a hit for Thanksgiving or holiday dinners.
Ingredients
- Pie Crust
- 1 1/2 cups freshly milled soft white wheat flour 1/2 teaspoon salt 3 tablespoons palm fruit shortening or lard 5 tablespoons cold butter, cut into small pieces 2-4 tablespoons ice water
- Pumpkin Pie Filling
- 3 eggs
- 1 (15 ounce) can pumpkin puree
- 1 1/4 cup heavy cream
- 3/4 cup date sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- Pinch of nutmeg
- 1 teaspoon vanilla
Instructions
- Preheat oven to 425° F. In a food processor, add flour and salt and process until combined. Add shortening and process again for about 10-15 seconds. Scatter small pieces of butter over top and pulse until mixture has coarse crumbs, about 15-20 pulses.
- Transfer mixture to a bowl. If any butter chunks remain, break them up with your hands or a pastry cutter. Start by adding 2 tablespoons of ice water and press together using a spatula. If dough is still dry looking and does not come together, continue to add remaining water, one tablespoon at a time.
- On a well floured silicone mat or surface, gather pastry into a ball and shape into a round disk. Roll out pie dough to 1/4” inch thickness. Carefully roll one end of the pie crust back onto your rolling pin, peeling it off your work surface. Gently transfer it to the 9-inch deep dish pie plate and carefully roll is back out over the pie dish. Press crust into pie plate. Using a knife, trim off excess crust about a 1/2 inch or so from rim of the pie plate. Fold crust under and seal the pie by pinching the edges with your index finger and knuckles.
- In a small bowl, combine date sugar, salt, cinnamon, ginger, nutmeg and cloves. Using a separate bowl, beat eggs until fluffy. Stir in pumpkin puree, vanilla and sugar-spice mixture. Slowly stir in heavy cream.
- Pour into pie shell. Bake pie in preheated oven set to 425° F for 15 minutes. Reduce temperature to 350° F and continue to bake for 45 minutes or until a knife inserted into the center comes out clean. The edges of the pie crust should be a golden brown and filling is set.
- Place pie on a cooling rack and cool for approximately 2 hours before serving. Top with whipped cream or homemade ice cream. Any leftovers can be stored in the refrigerator.
Notes
Be sure you add enough water to help form a ball of dough but do not overdo as too much water will not create a flaky pie crust.
Wherever you plan to roll out the pie crust recipe, be sure it is heavily floured to prevent the crust from sticking. A sprinkle of flour on the top of the crust and on your rolling pie also helps greatly.
Rolling one end of the pie crust back onto your rolling pin helps to easily transfer the pie crust to the plate while also preventing tearing. Pie crust can be delicate!
If you ever find that the pie crust edges are browning too quickly before the pie is finished, cover the edges with a small strip of aluminum foil or use a silicone pie crust shield.
To make this pumpkin pie with white sugar, swap out the date sugar in equal parts for granulated sugar.
