Grandma’s Famous Foolproof Pumpkin Pie Recipe

Introduction

This classic pumpkin pie recipe has been a beloved family favorite for generations. With a rich, spiced filling and a flaky crust, it’s the perfect dessert to bring warmth to your holiday table. Easy to make and irresistibly delicious, it’s sure to become your go-to pumpkin pie.

Ingredients

• 1 can (15 oz / 425g) of 100% pure pumpkin puree
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 can (12 oz / 354ml) of evaporated milk
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 unbaked 9-inch pie crust (store-bought or homemade)

Instructions

1. Step 1: Preheat your oven to 220°C (425°F). Press the unbaked pie crust into a 9-inch pie plate, crimping the edges as desired.
2. Step 2: In a large mixing bowl, whisk together the pumpkin puree and packed brown sugar until well combined.
3. Step 3: Whisk in the eggs one at a time. Then add the ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Whisk until the mixture is smooth and fully incorporated.
4. Step 4: Slowly whisk in the evaporated milk until the filling is smooth and uniform.
5. Step 5: Pour the pumpkin filling into the unbaked pie crust. Place the pie on a baking sheet and bake at 220°C (425°F) for 15 minutes.
6. Step 6: Reduce the oven temperature to 175°C (350°F) and continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean.
7. Step 7: Let the pie cool on a wire rack for at least 2 hours to allow the custard filling to fully set before serving.

Tips & Variations

• For extra flavor, try adding a splash of vanilla extract or a pinch of ground allspice to the filling.
• If you prefer a sweeter pie, increase the brown sugar slightly or top with whipped cream before serving.
• Use a glass or ceramic pie dish to ensure even baking and prevent the crust from burning.
• To make a gluten-free version, swap the traditional pie crust for a gluten-free alternative.

Storage

Store leftover pie covered in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave or enjoy chilled. The pie’s texture and flavor improve after resting, so it’s perfect to make ahead for gatherings.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree the fresh pumpkin first. Roast or steam until soft, then blend until smooth and measure the equivalent amount (about 1½ cups) to substitute for the canned puree.

How do I know when the pumpkin pie is done baking?

The pie is ready when a knife or toothpick inserted near the center comes out clean, and the custard is set but still slightly jiggly in the center. The edges may puff slightly and turn a bit darker.

Grandma’s Famous Foolproof Pumpkin Pie Recipe

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5 from 51 reviews

Grandma’s Famous Foolproof Pumpkin Pie is a classic holiday favorite made with smooth pumpkin puree, warm spices, and a flaky pie crust. This easy one-bowl recipe blends traditional fall flavors like cinnamon, ginger, nutmeg, and cloves into a creamy custard-like filling that bakes to perfection. With simple steps and minimal ingredients, it’s the ultimate comforting dessert for Thanksgiving and any festive occasion.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 2 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pie Crust

• 1 unbaked 9-inch pie crust (store-bought or homemade)

Filling

• 1 can (15 oz / 425g) 100% pure pumpkin puree
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 can (12 oz / 354 ml) evaporated milk
• ½ teaspoon salt

Spice Blend

• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

Instructions

1. Prepare Your Oven and Pie Crust: Preheat your oven to 220°C (425°F). Press the unbaked pie crust into a 9-inch pie plate, crimping the edges as desired to ensure an evenly formed crust that will hold your filling well.
2. Create the Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin puree and packed light brown sugar until the mixture is smooth and well combined, providing the base sweetness for your custard.
3. Add the Eggs and Spices: Whisk in the eggs one at a time to incorporate them fully. Then add the spices—ground cinnamon, ginger, nutmeg, cloves—and the salt, whisking until everything is smooth and uniformly blended, which gives the pie its signature warm flavor.
4. Finish the Filling: Slowly whisk in the evaporated milk until the filling is smooth and homogeneous, ensuring a creamy custard texture when baked.
5. Pour and Bake: Pour the prepared pumpkin filling into the unbaked pie crust. Place the pie carefully on a baking sheet to catch any spills and bake at 220°C (425°F) for 15 minutes to set the crust.
6. Reduce Heat and Finish Baking: Lower the oven temperature to 175°C (350°F) and continue baking for another 40 to 50 minutes. The pie is done when a knife inserted near the center comes out clean, indicating the custard is fully set.
7. The Crucial Cooling Step: Allow the pie to cool completely on a wire rack for at least 2 hours. This resting time is key for the filling to firm up properly and develop its full flavor and creamy texture before serving.

Notes

• Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
• Allow the pie to cool fully to avoid a runny filling.
• A baking sheet under the pie prevents spills in your oven.
• Store leftover pie covered in the refrigerator for up to 3-4 days.
• For a crispier crust, blind bake the crust for 7-8 minutes before adding the filling, if desired.

Keywords: pumpkin pie, pumpkin dessert, holiday pie, Thanksgiving dessert, fall dessert, custard pie, pumpkin spice pie