Grandma’s Old Fashioned Pumpkin Pie

Nothing says comfort quite like Grandma’s Old Fashioned Pumpkin Pie. This classic dessert combines a flaky, buttery crust with a creamy pumpkin filling that’s perfectly spiced and sweetened.

It’s a timeless favorite for Thanksgiving, Christmas, or any cozy autumn evening. With this step-by-step recipe, you can recreate that warm, nostalgic flavor right in your own kitchen.

1. Old Fashioned Pumpkin Pie Recipe

Ingredients

For the Pie Crust

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon sugar
• ½ cup unsalted butter, chilled and cut into small cubes
• 3-4 tablespoons ice water

For the Pumpkin Filling

• 1 ¾ cups pumpkin purée (either canned or homemade)
• ¾ cup granulated sugar
• ½ cup light brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 3 large eggs
• 1 ¼ cups evaporated milk (or heavy cream for a richer filling)
• 1 teaspoon vanilla extract

For the Topping (Optional)

• Whipped cream or vanilla ice cream

Instructions

Step 1: Prepare the Pie Crust

Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar until evenly combined.

Cut in the Butter: Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Add Ice Water: Sprinkle in the ice water, one tablespoon at a time, gently mixing until the dough begins to come together. Avoid overmixing; the key to a flaky crust is keeping the butter cold and the dough just combined.

Shape and Chill: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to overnight). This helps the gluten relax and makes rolling easier.

Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about ⅛ inch thick. Carefully transfer it to a 9-inch pie dish, pressing gently to fit. Trim any excess dough and crimp the edges decoratively.

Chill Again: Place the crust in the refrigerator while you prepare the filling.

Step 2: Make the Pumpkin Filling

Preheat Oven: Preheat your oven to 425°F (220°C).

Combine Ingredients: In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.

Add Wet Ingredients: Beat in the eggs one at a time, followed by the evaporated milk (or heavy cream) and vanilla extract. Whisk until the filling is silky and well combined.

Step 3: Assemble and Bake the Pie

Pour the Filling: Remove the chilled pie crust from the fridge and pour the pumpkin filling into it, smoothing the top with a spatula.

Bake at High Heat First: Bake at 425°F (220°C) for 15 minutes to set the crust.

Lower the Temperature: Reduce the oven temperature to 350°F (175°C) and continue baking for 40–50 minutes, or until the center is just set and a knife inserted near the center comes out mostly clean. The middle may still jiggle slightly, which is perfect.

Cool the Pie: Transfer the pie to a wire rack and allow it to cool completely for at least 2 hours before slicing. This cooling time allows the filling to set properly.

Step 4: Serve and Enjoy

Serve your Grandma’s Old Fashioned Pumpkin Pie at room temperature or slightly chilled. Top each slice with a generous dollop of whipped cream or a scoop of vanilla ice cream. The contrast of the creamy, spiced filling and the flaky, buttery crust makes every bite irresistible.

2. Tips for the Perfect Pumpkin Pie

Use Cold Butter for the Crust:

The key to a flaky crust lies in keeping the butter cold. Warm butter melts too soon, resulting in a dense crust instead of those tender, flaky layers.

Don’t Overmix the Dough:

Overworking the dough can make your crust tough. Mix just until it comes together, then chill before rolling.

Homemade vs. Canned Pumpkin:

Both work well, but canned pumpkin purée tends to give a smoother texture and more consistent flavor. If you’re using homemade pumpkin purée, make sure it’s thick and not watery.

Avoid Cracked Pie Tops:

Overbaking can cause cracks in your pie. Once the edges are firm but the center still jiggles slightly, it’s time to take it out of the oven.

Let It Cool Completely:

Patience pays off! Cooling allows the custard filling to fully set and makes slicing easier.

3. Frequently Asked Questions

Can I make the pie crust ahead of time?

Yes! You can make the pie dough up to 2 days in advance and store it in the refrigerator, or freeze it for up to 1 month. Just thaw it overnight in the fridge before rolling.

What can I use instead of evaporated milk?

You can substitute with heavy cream, half-and-half, or even coconut milk for a dairy-free version. Heavy cream will make the pie extra rich and creamy.

How do I know when the pie is done baking?

The edges should be set, and the center should still wobble slightly when you gently shake the pie. It will continue to firm up as it cools.

How should I store leftover pumpkin pie?

Once completely cooled, cover the pie loosely with foil or plastic wrap and refrigerate for up to 4 days. Serve chilled or at room temperature.

Can I freeze pumpkin pie?

Absolutely! After baking and cooling completely, wrap the pie tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

4. Nutrition Information

Old Fashioned Pumpkin Pie is the ultimate fall dessert, bringing together the rich flavors of pumpkin, warm spices, and a buttery, flaky crust. This classic recipe is perfect for holiday gatherings or any time you’re craving a taste of autumn in a sweet, comforting pie. With just a handful of ingredients and a few simple steps, you can create a pumpkin pie that’s smooth, creamy, and packed with flavor.

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