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

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:

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.

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.

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.

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