Recipe for Pumpkin Pie
Arecipe for Pumpkin Pie exactly like Grama made it. Don’t you think some things like pumpkin pie are perfect just as they are. Every Fall when the harvest starts and Thanksgiving rolls around everyone needs a great pumpkin pie recipe. I hope this becomes yours.
I make my own pie filling. Sometimes I cook, scrape and mash fresh pumpkin into 3 cup portions per pie. Or I purchase canned pumpkin. For this post I used canned pumpkin.
Pumpkin Pie is one of those famous homemade desserts everyone recognizes, it my personal favorite.My pumpkin pie is made in a large deep dish 9 inch pie plate with a thick rich and smooth pumpkin filling. You may use any pie crust recipe you like, but I recommend at least trying mine.
Canned or Fresh Pumpkin in Pumpkin Pie
The choice is yours, pumpkin pie can be made with either canned pumpkin or homemade pumpkin puree. Using canned pumpkin results in a smoother, darker pie filling. Using fresh pumpkin puree results in a lighter flavoured filling with more grainy texture. Both are amazing, if you haven’t made pumpkin pie before I recommend using the canned real pumpkin, its what most people remember and its the flavour standard. Once you see how easy the pumpkin pie filling is to make you won’t ever buy the premixed filling again.
Pumpkin Pie Recipe
Ingredients for Pumpkin Pie
To fill a large deep dish pie you will need:
- Prepared pie crust
- 3 cups of pumpkin ( canned or fresh)
- 3 eggs
- 1 1/2 cups light brown sugar
- 1 can evaporated milk
- 1 1/2 tsp cinnamon
- 3/4 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp salt
Directions for Pumpkin Pie
Step 1: Preheat
Preheat the oven to 400F. Have pie crust pan lined with pastry crust. You don’t need a top crust.
Step 2: Mix Pumpkin Filling
In a large mixing bowl add and beat the eggs.
Add all the remining ingredients and mix well. To prevent splatter, I put the mixer on slow when first adding the evaporated milk. Then return it to mixing speed.
Pour into prepared pie crust.
Step 3: Bake
Bake at 400 F for 10 min. Then lower the temp to 350 F and bake for about 40 more minutes.
To check if your pie is done, while still in the oven gently shake the pie. Once the center is still a tiny big jiggly but the edges are solid and the crust is golden your pie is finished baking. Don’t overbake or you may get cracks in the filling.
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.
How to Serve Pumpkin Pie
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 the pumpkin pie filling happens to have a small crack cracks, here’s this grama’s hint. Cover the entire pie with whipping cream to hide the crack, and don’t say anything. Whose to know!
If your taking the pie to a gathering, I cover it with whipping cream first. Just remember your pie has to be kept cold.
Whipped Cream
- 2 cups whipping cream
- 1/2 cup icing sugar
- 1 tsp vanilla
Place the whipping cream into a large bowl, whip until soft peaks form. Add the icing sugar then whip until stiff peaks form. Add the vanilla and whip until vanilla is incorporated. Place in fridge until serving.
How to Store Pumpkin Pie
Pumpkin pie can be kept in the fridge for up to three or four days in the fridge. I typically make my pumpkin pie(s) the day before Thanksgiving so its nicely chilled and I still have two or three days freshness to use up any leftover.
Using Pumpkin Pie Spice
This pumpkin pie recipe is the classic recipe my Mom and grandmother made. You can tell its a classic recipe because of the use of evaporated milk instead of cream. You can substitute the spices for pumpkin spice, but I would use 1 1/2 tsp of pumpkin spice, and the 1 1/2 tsp of just cinnamon.
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Pumpkin Pie
Ingredients
- 1 Prepared Pie Crust
- 3 cups pumpkin canned or fresh pumpkin puree
- 3 eggs
- 1 ½ cups light brown sugar
- 1 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 400F. Have pie crust pan lined with pastry crust. You don't need a top crust.
Step 2: Mix Pumpkin Filling
- In a large mixing bowl add and beat the eggs.
- Add all the remining ingredients and mix well. To prevent splatter, I put the mixer on slow when first adding the evaporated milk. Then return it to mixing speed.
- Pour into prepared pie crust.
Step 3: Bake
- Bake at 400 F for 10 min. Then lower the temp to 350 F and bake for about 40 more minutes.
- To check if your pie is done, while still in the oven gently shake the pie. Once the center is still a tiny big jiggly but the edges are solid and the crust is golden your pie is finished baking. Don't overbake or you may get cracks in the filling.
- 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.
Serving Pumpkin Pie
- 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.
Storing Pumpkin Pie
- Pumpkin pie can be kept in the fridge for up to three or four days in the fridge. I typically make my pumpkin pie(s) the day before Thanksgiving so its nicely chilled and I still have two or three days freshness to use up any leftover.
Other Pumpkin Recipes to Try
Pumpkin Puree Recipe
If you decide to make some pumpkin puree for your Fall pumpkin recipes. Pumpkin puree is easy to make, has a fresh flavour, and freezes very well.
Pumpkin Bread Pudding
A modern twist on old fashioned bread pudding. If you love pumpkin spice flavours, 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.
Pumpkin Cookies with Maple Cream Cheese Icing
This simple pumpkin cookie is packed with flavour. Serve plain with cinnamon sugar on top or add a layer of delicious cream cheese icing.