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Classic Pumpkin Pie

Classic Pumpkin Pie

As the holiday season nears, we can’t get enough of everything pumpkin! Almost nothing is more synonymous with the holidays as a classic pumpkin pie for dessert. While you might be tempted to use canned pumpkin in a pinch, it’s surprisingly simple to make pumpkin pie entirely from scratch!

Your first step is making the pumpkin purée. This requires almost no work except roasting a Sugar Pie pumpkin and blending the flesh for a few minutes. Making the purée yourself will result in a richer, earthier pie flavor. Check out our easy pumpkin purée recipe to learn how!


2 eggs, plus 1 egg yolk

½ cup packed dark brown sugar

⅓ cup granulated sugar

½ teaspoon salt

2 teaspoons cinnamon (heaping teaspoons if you’d like!)

1 teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ teaspoon lemon zest

2 cups pumpkin purée

1 ½ cups heavy cream

1 pie crust (we like this recipe from Sally’s Baking Addiction)


  1. First, prepare your pie crust if you are making it from scratch. If using a frozen pie crust, we recommend keeping the crust in the freezer until it’s time to fill.
  2. Preheat your oven to 425 degrees.
  3. To make the filling, beat eggs in a large bowl. Mix in the brown sugar, white sugar, salt, cinnamon, ginger, nutmeg, cloves and lemon zest until well combined. Then mix in the pumpkin purée, and then finally, stir in the cream until everything is well mixed.
  4. Pour this filling into your pie crust, and bake in the oven at 425 degrees for 15 minutes. 
  5. Reduce oven to 350 degrees and bake the pie another 50 minutes or so until the filling is just barely jiggly and a knife inserted comes out wet yet relatively clean. About 30 minutes into the total baking time, cover pie edges with a pie protector or aluminum foil to keep the crust from burning.
  6. Let pie cool on a wire rack for 1-2 hours before serving.

If your family doesn’t devour this in one sitting, lightly cover with aluminum foil and store in the refrigerator. It will keep about 3-4 days.