Grandma Classic Pumpkin Pie Recipe

Pumpkin pie is a beloved staple for many, especially during Thanksgiving and other autumn gatherings. It’s rich, creamy, and filled with warming spices that evoke the cozy feeling of the season. In this article, I’ll walk you through how to make a delicious pumpkin pie that everyone will love.

Pumpkin pie is simple and rewarding. Let’s start into the details and get started on making your own homemade pumpkin pie.

Why You’ll Love This Pumpkin Pie

There are many reasons why pumpkin pie is a favorite among dessert lovers. First, it’s incredibly versatile. You can customize the filling to your liking by adjusting the spices or adding toppings like whipped cream or a drizzle of caramel. Secondly, it’s a great way to use seasonal ingredients, like fresh pumpkin puree or canned pumpkin.

Lastly, it’s a dessert that brings people together. Sharing a slice of pumpkin pie with loved ones creates a warm and inviting atmosphere, perfect for any gathering.

Ingredients for Pumpkin Pie

Here’s what you’ll need to make this delicious pumpkin pie:

• 1 (9-inch) refrigerated pie crust (store-bought)
• 1 (15 oz) can pumpkin puree (not pie filling)
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs
• 2 1/2 tsp pumpkin pie spice
• 1/4 tsp salt

Optional ingredients for variation:

• Heavy cream (for a richer filling)
• Brown sugar (for a deeper sweetness)
• Maple syrup (to add a hint of maple flavor)
• Whipped cream (for topping)
• Ground cinnamon (for a dusting)

Instructions for Making Pumpkin Pie

Preparing the Pie Crust

1. Preheat Oven and Prepare Crust:

• Set the oven rack in the lowest position of the oven and preheat to 425 degrees Fahrenheit.
• Thaw the chilled pie crust according to package directions. Unroll and fit it into a 9-inch pie dish. Decorate the edges if desired; for example, fold the edges under slightly and press between fingertips to create a wavy design.

Mixing the Filling

2. Prepare Filling:

• In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk (make sure to scrape any excess from the can), eggs, pumpkin pie spice, and salt until well blended.

Assembling and Baking the Pie

3. Assemble and Bake:

• Pour the mixture into the prepared pie crust and gently wiggle the pie dish to level the filling.
• Place the pie on a baking sheet. If you’re concerned about the crust edges getting too dark, cover them with a ring of aluminum foil.
• Transfer the pie on the baking sheet to the oven and bake on the lowest rack for 15 minutes.
• After 15 minutes, reduce the oven temperature to 350 degrees Fahrenheit and continue baking until the pie is nearly set (the filling should no longer jiggle when moved), which takes about 35 to 40 minutes.

Cooling the Pie

4. Cooling:

• Transfer the pie to a wire rack and let it cool at least 2 hours before slicing. For a chilled pie, let it rest for 1 hour at room temperature and then refrigerate for an additional 2 hours.

Notes on Pumpkin Pie

• Pie Crust Options:
• If you prefer to use a homemade pie crust, that is perfectly fine. However, I recommend partially blind-baking it first, especially if you’re using a homemade crust, as they are more likely to become soggy with wet fillings.
• Spice Blend:
• You can substitute the pumpkin pie spice with a blend of spices. Use 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and 1/4 teaspoon of cloves.
• Adding Extra Flavors:
• For a richer filling, you can add 1/2 cup of heavy cream to the mixture.
• If you prefer a deeper sweetness, replace the granulated sugar with brown sugar.
• A drizzle of maple syrup can add a hint of maple flavor, enhancing the overall taste.

Tips

• Blind Baking: If you’re using a homemade pie crust, blind bake it for about 10 minutes at 425°F before adding the filling. This helps prevent the crust from becoming soggy.
• Check for Doneness: The pie is done when the center is set but still jiggles slightly. Overbaking can lead to a dry pie.
• Cooling Time: Allow the pie to cool thoroughly before slicing to ensure the filling sets properly.

Variations and Substitutions

Classic Pumpkin Pie

This is the traditional recipe that many people associate with Thanksgiving. It’s rich, creamy, and filled with the warm spices of cinnamon, nutmeg, and ginger.

Cheesecake Pumpkin Pie

For a twist on the classic, you can make a cheesecake pumpkin pie by combining cream cheese with the pumpkin filling. This creates a creamy, tangy filling that complements the sweetness of the pumpkin.

Chocolate Pumpkin Pie

Another popular variation is the chocolate pumpkin pie. You can add cocoa powder or chocolate chips to the filling for a richer, chocolatey flavor.

Gluten-Free Pumpkin Pie

If you or someone you’re serving has gluten sensitivities, you can use a gluten-free pie crust. There are many options available in stores, or you can make your own with gluten-free flour.

Decorating Your Pumpkin Pie

Once your pumpkin pie is cooled and set, it’s time to dress it up! Here are some ideas for decorating:

• Whipped Cream: A dollop of whipped cream adds a light, fluffy texture and a touch of sweetness.
• Cranberries: Sugared cranberries add a tart contrast to the sweet pumpkin filling.
• Cinnamon Dusting: A light dusting of cinnamon can add a festive touch.
• Pastry Maple Leaf: For a decorative touch, you can make a maple leaf out of pie dough and bake it separately to place on top of the pie.

Storage and Reheating Tips

• Storage: Store your pumpkin pie in the refrigerator for up to 4 days.
• Reheating: To reheat, place the pie on a baking sheet and warm it in a preheated 350°F oven for about 10-15 minutes.

Pumpkin Pie FAQs

Is pumpkin pie healthy?

While pumpkin pie is rich and indulgent, it can be part of a balanced diet when enjoyed in moderation. Pumpkin itself is a nutrient-rich ingredient, providing vitamins and fiber. However, the sugars and fats in the pie should be considered when managing your overall calorie intake.

Can I make pumpkin pie in advance?

Absolutely! You can make the pie up to 3 days in advance and store it in the refrigerator. Just be sure to allow it to come to room temperature before serving for optimal flavor and texture.

What can I substitute for pumpkin puree?

If you don’t have pumpkin puree on hand, you can use butternut squash puree as a substitute. Simply roast the squash, remove the seeds, and blend it until smooth.

How do I fix a runny pumpkin pie?

If your pie is runny, it may not have been baked long enough. Return it to the oven and bake for an additional 5-10 minutes, checking frequently to avoid overbaking.

Can I freeze pumpkin pie?

Yes, you can freeze pumpkin pie. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. When ready to serve, thaw it in the refrigerator overnight and reheat as needed.

Conclusion

Pumpkin pie is a timeless dessert that brings warmth and joy to the table. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite. With its rich, creamy filling and comforting spices.

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