Grandma’s Pumpkin Pie Recipe

Creamy yet spicy, grandma’s pumpkin pie recipe is treasured and expected at every holiday gathering. Use a few simple ingredients to make sure this classic makes it onto your Thanksgiving table!

green jarahdel pumpkin, old community cookbook and a slice of pumpkin pie on a blue floral plate

If you enjoy this traditional pumpkin pie recipe, you may love this Apple Butter too! Similar in flavor but justifiably perfect for breakfast. (Who am I kidding if there is pumpkin pie in the house, I’m eating it for breakfast!) It is my understanding that we are supposed to pick sides when it comes to fall flavors- pumpkin or apple. But I never have been one to join in with the masses! If you are a pumpkin AND apple lover like me, you too can enjoy them both. 

Why You’ll Love This Recipe

Heavy cream, brown sugar, cozy spices and a way to use up all of those pumpkins y’all are using as fall decorations- what’s not to love? This old fashioned pumpkin pie is creamy, flavorful and oh so comforting. Sitting in between apple pie and pecan pie on that Thanksgiving table, it is an image of pure nostalgia. This recipe is an adapted recipe from a family cookbook of mine. The original recipe calls for evaporated milk, no sugar and canned pumpkin but I have swapped those ingredients for ease and flavor.

This recipe is also great for those trying to eat less sugar. While the recipe does call for sugar, I accidently made this pie without sugar a few weeks ago and guess what? We ate through the entire pie before I realized I forgot to add it! The secret is in using a sweeter variety of pumpkin or using butternut squash in your pumpkin filling. 

Lastly, it’s an easy pumpkin pie recipe. Even if you choose to make this completely from scratch with your homemade pumpkin puree and homemade pie crust, you can have this pie in the oven in a matter of minutes with minimal mess. 

Serving Size

This is enough for one deep dish pie or two regular pies. 

Tools

Pie plate
Large mixing bowl
Measuring cups
Measuring Spoons
Baking Sheet (optional)

Ingredients

Pumpkin Pie Filling:
2 eggs
1/2 cup brown sugar
1 butternut squash/small pumpkin (2 cups pumpkin puree needed)
1 1/2 cups heavy cream
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ginger

Pie Crust:

2 cups all purpose flour, sifted
1 cup or 2 sticks butter
1/2 teaspoon salt
Cold buttermilk, as needed

How To Make Grandma’s Pumpkin Pie Recipe

1. Prepare pumpkin puree

Several hours before making your pie, roast one butternut squash or small pie pumpkin in the oven at 425 degrees for about an hour or until fork tender. You can peel the squash, scrape out the seeds with a spoon and chop it to fit on your baking sheet or just chop it, scrape out the seeds and remove the peel after. Be sure to add oil or butter before roasting. 

Remove from oven once soft and allow to cool enough to handle. If you cooked it in the peel, use a spoon to scoop out the flesh. It should skim the inside of the peel and come out in chunks quite easily. 

Add your squash or pumpkin to a blender and blend until smooth, adding water if needed. 

2. Make pie crust

In a large mixing bowl or food processer, add flour and salt and pulse to combine. Add chopped butter and pulse until pea sized. Lastly, add just enough buttermilk for the dough to come together into a ball. 

Remove from bowl or food processer and shape into disc on plastic wrap. Wrap tightly and chill until needed. Remove from refrigerator 30 minutes before starting your pie. 

3. Prepare pie crust

On a floured surface, roll pie crust to just bigger than the outer rim of the pie plate. Use rolling pin to roll up the crust and out into the greased pie plate. Be sure not to pull on the crust or push it down too much or it will shrink more in the oven. Lightly pull at the sides to let it fall into the plate. If there are any areas that have cracked or gapped, piece them back together. 

redhead toddler and mom roll pie crust on floured table
redhead toddler and mom add pie crust to pie plate
redhead toddler and mom add pie crust to pie plate

Cut around the endge of the crust to create a pretty edge, then crimp the edges. 

woman in black sweater and green baby wrap cuts edge of pie crust around pie plate
woman in black sweater and green baby wrap cuts edge of pie crust around pie plate
woman in black sweater and green baby wrap crimps edge of pie crust

4. Mix pumpkin pie filling

In a large bowl, lightly cream brown sugar and eggs. Add cream and pumpkin puree. 

redhead toddler and woman in black sweater and green baby wrap crack into glass mixing bowl
redhead toddler and woman in black sweater and green baby wrap cream sugar and eggs
redhead toddler and woman in black sweater and green baby wrap add pumpkin puree into pumpkin pie filling

Using a whisk, add spices and salt. Whisk lightly breaking up any large chunks of spices and ensuring they are fully incorporated. 

5. Assemble pie

Pour pumpkin mixture into to your prepared pie crust until about 3/4 of the way full. 

redhead toddler and woman in black sweater and green baby wrap pour pumpkin pie filling into pie shell
redhead toddler and woman in black sweater and green baby wrap pour pumpkin pie filling into pie shell

6. Bake pie

Bake in a 350 degree oven for around 45-50 minutes (for regular pies) to 1 hour 15 minutes (for deep dish pies) or until firm around the edges. Check the center of the pie. A slightly soft or wiggly center is to be expected. I like to place my pie on a baking sheet for easy transferring in and out of the oven. 

Once baked, remove from the oven and allow the pie to cool completely before cutting or serving. 

7. Enjoy!

Add a dollop (or more) of homemade whip cream or enjoy a slice of pie with ice cream. 

Substitutions and Variations

This recipe is easy to adapt to different tastes. You can swap the heavy cream for whole milk or evaporated milk. You can also swap the brown sugar for white sugar, or omit the sugar entirely. If you use a naturally sweeter puree, you will barely be able to tell! 

And of course, you can make this as “from scratch” as you’d like. Use homemade, fresh pumpkin puree as listed in the recipe or just pick up a 16 ounce can of pumpkin at the grocery store. Make your own homemade pie crust, grab a frozen pie shell from the store- or leave out the crust all together and have a crustless pumpkin pie!

Serve It With

Whipped cream or ice cream pair perfectly with this homemade pumpkin pie. But of course, it’s always best with the rest of the delicious foods served at Thanksgiving or Christmas. Now that’s not to say we don’t eat it as soon as fall hits, I must admit. 

Storage

For same day use, the pumpkin pie can be left at room temperature. But pumpkin Pie is best stored in the refrigerator for 2-3 days, wrapped in aluminum foil and plastic wrap. You can also freeze pumpkin pie. Be sure to wrap it well with aluminum foil and a freezer safe bag or plastic wrap. 

Common Questions

Is pumpkin puree the same as canned pumpkin pie filling?

No, pumpkin puree is just that- pumpkin that has been pureed. There should be nothing else added. Canned pumpkin pie filling is pumpkin puree that has the sugar and spices added. You will have to add eggs and somtimes milk to both, but the pumpkin puree allows you greater control of how sweet and/or spicy your pumpkin pie turns out. 

Does freshly made pumpkin pie puree taste better than canned?

If you have used the right variety of pumpkin, freshly made pumpkin pie puree does taste better than canned and can really make for a great pie! It is important to note that some pumpkin varieties are just for decorating or carving, not for eating. The large, orange pumpkins are one of them. Butternut squash, sugar pie pumpkins and even jarradehl pumpkins make for great freshly made pumpkin puree for pies, other baking or even adding to smoothies. 

How long does pumpkin pie filling last in the fridge?

​Homemade or store bought pumpkin pie filling will last 4-5 days in the fridge if properly stored in an airtight container such as a glass contianer or mason jar. 

How to reheat pumpkin pie?

To reheat a pumpkin pie, the oven is your best bet to avoid a soggy crust. Put the pie in a 300 degree oven until warmed throughout, covering with foil if the crust starts to brown too much. The oven helps keep the crust crisp and the low temperature works to slowly heat the pie, keeping it from being soggy or too dry. 

Should pumpkin pie jiggle when done?

Slightly, in the center. You want to check that the outer few inches of pie are set up and firm, but the center of the pie may jiggle when moved from the oven. It should be springy, not liquid movements and confined only to the very center. Anything more and it will need a few more minutes in the oven. If you find that your pie is not done in the time listed, continue baking in 5 minute increments until just slightly soft in the center. 

If you try this recipe and love it, please come back and give it 5 stars! I sure would appreciate it!

Grandma's Pumpkin Pie Recipe

green jarahdel pumpkin, old community cookbook and a slice of pumpkin pie on a blue floral plate

Creamy yet spicy, grandma's pumpkin pie recipe is treasured and expected at every holiday gathering. Use a few simple ingredients to make sure this classic makes it onto your Thanksgiving table!

Ingredients

Pumpkin Pie Filling:

  • 2 eggs
  • 1/2 cup brown sugar
  • 1 butternut squash/small pumpkin (2 cups pumpkin puree needed)
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger

Pie Crust:

  • 2 cups all purpose flour, sifted
  • 1 cup or 2 sticks butter
  • 1/2 teaspoon salt
  • Cold buttermilk, as needed

Instructions

1. Prepare pumpkin puree


Several hours before making your pie, roast one butternut squash or small pie pumpkin in the oven at 425 degrees for about an hour or until fork tender.

Remove from oven once soft and allow to cool enough to handle.

Add your squash or pumpkin to a blender and blend until smooth, adding water if needed. 

2. Make pie crust

In a large mixing bowl or food processer, add flour and salt and pulse to combine. Add chopped butter and pulse until pea sized. Lastly, add just enough buttermilk for the dough to come together into a ball. 

Remove from bowl or food processer and shape into disc on plastic wrap. Wrap tightly and chill until needed. Remove from refrigerator 30 minutes before starting your pie. 

3. Prepare pie crust

On a floured surface, roll pie crust to just bigger than the outer rim of the pie plate. Use rolling pin to roll up the crust and out into the greased pie plate. Be sure not to pull on the crust or push it down too much or it will shrink more in the oven. Lightly pull at the sides to let it fall into the plate.

If there are any areas that have cracked or gapped, piece them back together. 

Cut around the endge of the crust to create a pretty edge, then crimp the edges. 

4. Mix pumpkin pie filling

In a large bowl, lightly cream brown sugar and eggs. Add cream and pumpkin puree. 

Using a whisk, add spices and salt. Whisk lightly breaking up any large chunks of spices and ensuring they are fully incorporated. 

5. Assemble pie


Pour pumpkin mixture into to your prepared pie crust until about 3/4 of the way full. 

6. Bake pie

Bake in a 350 degree oven for around 45-50 minutes (for regular pies) to 1 hour 15 minutes (for deep dish pies) or until firm around the edges. Check the center of the pie. A slightly soft or wiggly center is to be expected.

Once baked, remove from the oven and allow the pie to cool completely before cutting or serving. 

7. Enjoy!

Add a dollop (or more) of homemade whip cream or enjoy a slice of pie with ice cream. 



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