Grandma’s Pumpkin Pie Recipe
A smooth, creamy, and warmly spiced pumpkin pie recipe passed down through generations. This foolproof dessert features a rich custard filling nestled in a flaky crust, making it the perfect nostalgic treat for the holidays.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can (15 oz) 100% pure pumpkin puree
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 can (12 oz) evaporated milk
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1/2 teaspoon salt
Instructions
- Preheat oven to 425°F (220°C). Place the unbaked pie crust into a 9-inch pie plate and crimp the edges as desired.
- In a large bowl, whisk together pumpkin puree and brown sugar until smooth.
- Whisk in eggs one at a time until fully incorporated.
- Add cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined.
- Slowly whisk in evaporated milk until the filling is smooth and uniform.
- Pour filling into the pie crust. Place on a baking sheet.
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and continue baking for 50 minutes or until a knife inserted 1 inch from center comes out clean.
- Turn off oven and crack the door open. Let pie cool in the oven for 15 minutes.
- Transfer to a wire rack and cool completely for at least 2 hours before serving.
Notes
- Ensure you use 100% pure pumpkin puree, not pumpkin pie filling.
- Fresh spices provide the best flavor.
- Do not skip the slow cooling process to avoid cracks.
- You can substitute the spice mix with 1 tablespoon of pumpkin pie spice blend.
- Heavy cream can be used in place of evaporated milk for a richer filling.
Find it online: https://www.cookwithbenchi.com/grandmas-pumpkin-pie-recipe/