Grandma Classic Pumpkin Pie Recipe

I finally perfected my Perfect Pumpkin Pie Recipe, and in this post I reveal the single technique most bakers miss that consistently yields bakery-quality results.

I’ve chased the perfect slice for years, and this Grandma Classic Pumpkin Pie felt like the one that finally stuck. This is my spin on a Delicious Pumpkin Pie Recipe, built around real pumpkin puree and a little ground cinnamon that sneaks in just enough warmth.

The crust is a showoff too, think Pumpkin Pie Crust Recipe Homemade that flakes in a way you don’t expect from home baking. I messed up my first few attempts, burned edges, soggy bottoms, the usual, but found a few simple fixes that make this pie worth the fuss.

You’ll want to try that first bite.

Ingredients

• Pumpkin puree adds fiber and vitamin A, it’s earthy and slightly sweet.
• Eggs give protein, structure and richness, they help the filling set firm.
• Evaporated milk gives creamy texture and extra fat, makes the custard silky.
• Granulated sugar sweetens and caramelizes, high in carbs so use it mindfully.
• Warm spices add aroma and tiny antioxidants, they mask canned pumpkin taste sometimes.
• Butter and flour make a flaky crust, fat and carbs give a satisfying crunch.
• Brown sugar brings molasses notes and moisture, deeper flavor than white sugar.
• Vanilla extract boosts sweetness perception and rounds flavors, a little goes far.

Ingredient Quantities

• 1 1/4 cups all purpose flour
• 1/2 teaspoon fine salt
• 1 tablespoon granulated sugar
• 8 tablespoons (1 stick, 113 g) cold unsalted butter cut into small cubes
• 2 to 4 tablespoons ice water
• 1 (15 ounce) can pumpkin puree or about 2 cups homemade pumpkin puree
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar optional
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 2 large eggs
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon vanilla extract
• Whipped cream for serving optional

How to Make this

1. Make the crust: in a medium bowl mix 1 1/4 cups all purpose flour, 1/2 teaspoon fine salt and 1 tablespoon granulated sugar. Cut in 8 tablespoons cold unsalted butter (small cubes) with a pastry cutter or fork until mixture looks like coarse crumbs with some pea sized bits left.

2. Add ice water 2 tablespoons at a time, tossing gently, just until dough holds when pressed, you may need 3 to 4 tablespoons total. Form into a flat disk, wrap and chill at least 30 minutes.

3. Preheat oven to 425 F. On a floured surface roll dough to about a 12 inch circle and fit into a 9 inch pie pan, trim and crimp the edges. Chill the shaped crust 10 to 15 minutes so it wont shrink much while baking.

4. Dock the bottom with a fork, line with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment and bake another 5 to 7 minutes until edges look set but not dark. If bottom bubbles, press gently with a spatula or prick again.

5. While crust bakes whisk the filling: in a large bowl combine 1 (15 ounce) can pumpkin puree (or about 2 cups homemade), 3/4 cup granulated sugar and the optional 1/4 cup packed light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/2 teaspoon ground nutmeg and 1/2 teaspoon fine salt. Add 2 large eggs and whisk until smooth.

6. Stir in 1 (12 fluid ounce) can evaporated milk and 1 teaspoon vanilla extract until well combined, dont overwhisk or youll make too many bubbles.

7. Pour the filling into the partially baked crust, smooth the top, then bake at 425 F for 15 minutes. After 15 minutes lower oven to 350 F and bake 35 to 45 more minutes until the edges are set and the center has a slight jiggle, a knife inserted near center should come out mostly clean.

8. If the crust or edges brown too quickly, tent foil around the rim halfway through baking. To avoid cracks let the pie cool slowly, cool on a rack at room temp for at least 2 hours so it finishes setting.

9. Chill in the fridge for another hour if you want cleaner slices. Serve with whipped cream if you like, store leftover pie covered in the fridge for up to 3 to 4 days.

Equipment Needed

1. Medium mixing bowl (for the crust)
2. Large mixing bowl (for the filling)
3. Pastry cutter or a fork to cut in the butter
4. Measuring cups and spoons
5. Rolling pin and extra flour for dusting
6. 9-inch pie pan
7. Parchment paper plus pie weights or dried beans for blind baking
8. Whisk and a rubber spatula (whisk the filling, spatula to smooth)
9. Fork for docking, oven mitts and a wire rack for cooling

FAQ

Grandma Classic Pumpkin Pie Recipe Substitutions and Variations

• All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser crust, or use a gluten-free 1-to-1 baking blend (follow package amounts) — chill the dough a bit longer so it doesn’t fall apart.
• Cold unsalted butter: use chilled vegetable shortening or cold margarine 1:1 for a flakier, easier-to-roll crust; if you only have salted butter, cut the added salt back a pinch or two.
• 2 large eggs: make 2 “flax eggs” (2 tbsp ground flax + 6 tbsp water, stir and rest 5 minutes) for an egg-free option, or blend 1/2 cup silken tofu until smooth for a creamier, custard-like filling.
• Evaporated milk: swap with full-fat canned coconut milk 1:1 for a dairy-free pie (will add a hint of coconut), or use whole milk plus 3 tbsp nonfat dry milk powder to better mimic the concentrated richness.

Pro Tips

1. Keep the butter and dough cold and work fast. Cold pea sized butter bits give flaky layers, so use a food processor or a quick pastry cutter motion and chill the shaped crust at least 30 minutes before rolling and again after shaping.

2. Seal the bottom for a non soggy crust. After blind baking, brush the warm crust bottom with a thin layer of beaten egg white and bake a minute to set it, or melt a tablespoon of chocolate and brush it on if you want an extra barrier and a hint of flavor.

3. Avoid air bubbles and cracks. Mix the filling just until smooth so you dont whip in air, and bake until the edges are set but the center still has a slight jiggle. Let the pie cool slowly on the counter for a couple hours before refrigerating so it finishes without cracking.

4. Deal with watery homemade pumpkin. If using home puree, roast or drain it first to remove excess water, or simmer it down a bit so you dont have to cut back on evaporated milk and end up a runny filling.