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:

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

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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Other Pumpkin Recipes to Try