Grandma’s Classic Pumpkin Pie Recipe
A recipe for pumpkin pie just like Grandma made it. Some things, like homemade pumpkin pie, really are perfect just as they are. After many generations, this classic dessert is still a favorite at Thanksgiving. Every fall, when the harvest comes in and Thanksgiving approaches, everyone needs a dependable pumpkin pie recipe.
I prefer to make my pumpkin pie filling using pumpkin purée, either from fresh pumpkins or pure canned pumpkin. For today’s recipe, I used canned pumpkin purée.
Pumpkin pie is one of those homemade desserts everyone recognizes, and it has always been my personal favorite. This family pumpkin pie recipe makes enough filling for a large 9-inch pie plate, with a thick, rich, smooth pumpkin filling.
Canned or Fresh Pumpkin in Pumpkin Pie
Pumpkin pie can be made with either canned pumpkin or homemade pumpkin purée. Canned pumpkin creates a smoother, darker filling, while fresh pumpkin purée has a lighter flavor and a slightly more grainy texture. Both options make a wonderful pie, but if you have never made pumpkin pie before, I recommend using canned pure pumpkin. It is the flavor most people remember, and once you see how easy it is to make pumpkin pie filling, you may never buy premixed pie filling again.
Grandma’s Pumpkin Pie Recipe
A grandma’s pumpkin pie recipe needs to begin with a homemade flakey pie crust recipe. This recipe is large, it’s the best traditional pie crust recipe that’s been around for 100 years. It makes enough pastry for two large pies or one slab pie. If you’re making one pie, you can wrap and freeze the excess dough. To keep the extra dough, wrap the gathered ball in plastic wrap. Then place in an airtight plastic bag and freeze. Thaw out on the counter before using.
Homemade Pie Crust Ingredients
- 5 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1 lb lard (not butter or shortening)
- 1 egg
- 1 tablespoon vinegar
- Ice cold water
Making Pie Crust from Scratch
Wash your hands well, as traditional pie crust isn’t made in a food processor.
In a large mixing bowl, mix the flour and salt.
Place the whole pound of lard into the flour. Break the lard up with your fingers, incorporating the flour. Lightly scoop out bits of the flour and lard between the palms of your hands, rubbing the palms together lightly, the lard will break down into smaller shapes. Continue rubbing the mixture between your hands until the lard is distributed throughout and looks like small peas.
Place a whole egg into a one-cup-sized measuring cup. Beat the egg lightly, add the vinegar, and then fill the cup with ice-cold water.
Sprinkle some of the egg mixture over the dry ingredients and gather the bits that cling together. I do this by rubbing my palm lightly over the top of the flour mixture and then gathering up the parts that formed the dough. Repeat until all the flour is gathered.
How to Roll Out Pie Crust
Dust your rolling surface with a little bit of flour and roll out your pie dough into a 13-inch circle. If your rolling pin becomes sticky, dust it with a little more flour. Once the pie crust is large enough, line the pie pan with the pie crust, trim off any excess dough, and flute the edge with your fingers. Wrap in plastic wrap and set in the fridge to chill while you make the filling.
If you’re new to making pie crust, I have a separate step-by-step tutorial for you. With all the tips and hints this grandma can give you to create the best flaky homemade pie crust. The link is in the ingredients.
Ingredients for Pumpkin Pie
To fill a large deep dish pie, you will need:
- Prepared pie crust
- 3 cups pumpkin ( canned or fresh)
- 3 eggs
- 1 1/2 cups light brown sugar
- 1 (12-ounce) can evaporated milk (not sweetened condensed milk)
- 1 1/2 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
Ingredient Note: This pumpkin pie recipe uses the classic spice blend my mom and grandmother made, with individual spices and evaporated milk. If you prefer to use pumpkin pie spice, substitute 1 1/2 teaspoons pumpkin pie spice plus 1 1/2 teaspoons cinnamon for the individual spices listed.
How to Make Pumpkin Pie
Step 1: Preheat
Preheat the oven to 400°F. Line a pie pan with the prepared pastry crust. You do not need a top crust.
Step 2: Mix Pumpkin Filling
In a large mixing bowl, beat the eggs.
Add the remaining ingredients and mix well. To prevent splatter, start the mixer on low speed when adding the evaporated milk, then increase to mixing speed once combined.
Pour the pumpkin mixture into the prepared pie shell. Gently smooth the top with a spatula if needed.
Step 3: Bake
Bake at 400°F for 10 minutes. Lower the oven temperature to 350°F and continue baking for about 40 minutes.
To check for doneness, gently shake the pie while it is still in the oven. The center should be just slightly jiggly, the edges should be set, and the crust should be golden. If the crust edge begins to brown too quickly, cover it loosely with a strip of aluminum foil. Do not overbake, as this can cause cracks in the filling.
Let the pie cool on the counter, then transfer it to the refrigerator. Pumpkin pie must be stored in the fridge because of the eggs.
Serving and Storage for Grandma’s Pumpkin Pie
How to Serve Grandma’s Pumpkin Pie
Make sure your pie is cold before serving. The cold temperature helps the filling set properly. My favorite way to serve pumpkin pie is to cut a slice and add a dollop of whipped cream, and if I’m feeling extra fancy, a light sprinkle of cinnamon sugar.
If the pumpkin pie filling happens to have small cracks, here’s this grandma’s hint. Cover the entire pie with whipped cream and don’t say a word. Who’s to know?
If you’re taking the pie to a gathering, I like to add the whipped cream before leaving. Just remember that pumpkin pie needs to be kept cold.
Whipped Cream Recipe
You can substitute this homemade whipped cream for canned aerosol whipped cream.
- 2 cups whipping cream
- 1/2 cup icing sugar
- 1 teaspoon vanilla extract
Place the whipping cream in a large bowl and whip until soft peaks form. Add the icing sugar and continue whipping until stiff peaks form. Add the vanilla and whip just until combined. Refrigerate until ready to serve.
How to Store Pumpkin Pie
Pumpkin pie can be stored in the refrigerator for up to three or four days. I typically make my pumpkin pie the day before Thanksgiving so it has time to chill properly, and I still have two or three days of freshness left for any leftovers.
Grandma’s Classic Pumpkin Pie
Ingredients
- 1 Prepared Pie Crust homemade or store bought
- 3 cups pumpkin canned or fresh
- 3 large eggs
- 1 ½ cups light brown sugar
- 1 12 oz can evaporated milk
- 1 ½ tsp cinnamon
- ¾ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- ½ tsp salt
Instructions
Step 1: Preheat Oven
- Preheat the oven to 400°F. Line a 9-inch pie pan with the prepared pie crust. You do not need a top crust.
Step 2: Mix Pumpkin Filling
- Beat the eggs in a large mixing bowl. Add the remaining ingredients and mix well. Start the mixer on low speed when adding the evaporated milk, then increase to mixing speed once combined.
- Pour the filling into the prepared pie shell and gently smooth the top.
Step 3: Bake
- Bake at 400°F for 10 minutes. Reduce the oven temperature to 350°F and continue baking for about 40 minutes, until the center is just slightly jiggly and the edges are set. If the crust browns too quickly, cover the edge loosely with foil. Let the pie cool, then refrigerate before serving.
- Let the pie cool on the counter and then place it in the fridge. Pumpkin pie has to be kept in the fridge because of the eggs.
- Make sure your pie is cold before serving. The cold temperature helps to set the filling. My preferred way to serve the pie is to cut it and then add a dollop of whipping cream and if extra fancy a sprinkle of cinnamon sugar.
If you’d like to save this recipe for later, be sure to pin it now. This classic pumpkin pie is one of those dependable recipes you’ll want to have on hand every fall.
Other Fall Dessert Recipes to Try
Pumpkin Bread Pudding
A modern twist on old-fashioned bread pudding. If you love pumpkin spice flavors, try this recipe. You can make this Pumpkin Bread Pudding as an inexpensive Fall breakfast served with milk or as a dessert served with whipped cream.
Apple Slab Pie
This apple slab pie is perfect when you need dessert for a crowd. It has the same comforting flavors as a traditional apple pie, just baked in a large pan so it’s easy to serve for holidays and family get-togethers.