Grandma’s Famous Foolproof Pumpkin Pie Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Finish the Filling: Slowly whisk in the evaporated milk until the filling is smooth and homogeneous, ensuring a creamy custard texture when baked.
- 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.
- 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.
- 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
