Grandma’s Classic Pumpkin Pie
A classic recipe for pumpkin pie just like Grandma made it, with a rich, smooth filling and traditional spices.
Servings 6
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.
