Grandma’s Famous Pumpkin Pie is smooth, thick, and creamy! A MUST for the holidays and the best when served with a big scoop of whip cream on top!
My grandma would make the best pies ever! If you love pumpkin pie as much as we do try this Pumpkin Pie Sheet Cake, Pumpkin Pecan Pie Bars, Pumpkin Pie Icebox Cake or Pumpkin Pie Cupcakes with Cream Cheese Whipping Cream.
Grandma’s Famous Pumpkin Pie
My grandma was an amazing cook but an even better baker.
She knew how to make the best breads, cookies, and pies out there.
She made a home cooked meal each night for her eight children.
She spent most of her life in the kitchen and was the hardest working grandma I know.
My grandma sadly passed away just a few months ago and I can’t help but think how different Thanksgiving will be each year without her.
She would work busily the entire day in the kitchen making sure that we had an amazing meal ready.
I don’t think she would even sit down to eat for herself until late that night.
After we were done eating, the best part was when my grandma would walk downstairs and bring up all of the pies.
Oh man. Her pies were truly the BEST! I would always go first for her cherry pie followed by pumpkin.
Then another slice of cherry. Followed by another slice. There is always room for pie right?
What you need to make pumpkin pie
The pie starts with her perfect pie crust.
The crust is tender and flaky and melts in your mouth.
Then the pumpkin filling recipe came from the Libby’s can and is apparently a famous recipe and known to be the best.
Smooth, thick, and creamy with delicious spices and flavors.
Pumpkin pie is a must for the holidays.
You will love this recipe and will use it each time that you make your pumpkin pie! It will become a family favorite!
- Grandma’s Perfect Pie Crust Recipe: I use my grandma’s Perfect Pie Crust for any pie crust recipe.
- Granulated sugar: sweetened up pumpkin pie.
- Ground cinnamon: the flavoring that makes it taste like fall.
- Salt: just a dash!
- Ground ginger: flavorful spices that make this pumpkin pie even more delicious!
- Ground cloves: gives it a bolder and richer flavor that tastes like fall in a pie with these cloves.
- Eggs: you don’t want to over beat the eggs, just slightly beaten together.
- Canned pumpkin: Libby’s is my favorite!
- Evaporated Milk: makes it rich and creamy.
- Pecans: always a great topper for pumpkin pie if you wish.
- Whipped Cream: one of my favorite toppings!
How to make pumpkin pie
Your holiday season just got better with this pumpkin pie!
It is a tried and true recipe that is simple to make and oh. so. delicious!
My grandma knew just what to do when baking and made this pumpkin pie PERFECTION every time!
- Make pie crust: Preheat oven to 425 degrees. Prepare pie crust recipe and set aside.
- Mix together pumpkin pie mixture: In a large bowl mix together sugar, cinnamon, salt, ginger and cloves. Add eggs, canned pumpkin and evaporated milk. Mix until fully combined.
- Combine and bake pumpkin pie: Pour the pumpkin mixture into the prepared pie crust. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 40-50 minutes or until toothpick inserted comes out clean.
- Serve and enjoy: Cool on wire rack for 2 hours to completely cool. Serve immediately or refrigerate. Top with pecans and whipped cream if desired.
How to make pumpkin pie crust
Nothing is as good as a homemade baked pie with a homemade baked pie crust to go along with it!
I love my Grandma’s Perfect Pie Crust and how simple it is to make.
This is the ingredients and instructions on how to make the perfect pie crust.
Just follow my Grandma’s Perfect Pie Crust link for the full recipe over there.
I have a step by step process and photos to show you how to make the perfect pie crust this holiday season!
What you need to make pumpkin pie crust:
Just the basics! It is that simple!
We love how quick and easy this pie crust comes together and tastes AMAZING with this pumpkin pie.
You can’t go wrong with homemade pie for the holidays!
- All purpose flour
- Cold water
How to make pumpkin pie crust:
The full recipe has process photos for you to look over and see just how simple this pie crust is to make.
This is one pumpkin pie crust that you will be making year after year.
It is a tried and true favorite with a buttery, flakey crust that everyone will enjoy!
- In a medium bowl stir together flour and salt. With a pastry blender cut in shortening till pea sized.
- Sprinkle water on one tablespoon at a time tossing with fork. Push moistened dough to the side. Mix till all flour is moistened. Don’t mix too much or crust will be hard.
- Form into a ball and roll out on floured surface. Turn and flour dough a few times till its the size you need.
- Silky yet thick, this pumpkin pie cuts beautifully as long as it is baked for the right amount of time. The bake time is about 55-60 minutes. At this time, the center of the pumpkin pie will be slightly wobbly. It will set as it cools. Careful not to overcook; overcooking it will cause the filling to crack.
How to make pie crust leaves:
You will want to first double my Grandma’s Perfect Pie Crust before making these pie crust leaves.
These are so fun and easy to make on top of most any pie.
I love the leaves and how it brings in more than fall to this pumpkin pie.
There are so many other shapes and sizes that you can use too instead of the leaves.
The smaller the better though when it comes to pies. Too big may take away from the beauty of the pie itself.
Have fun making different cut outs and shapes for your holiday pie this season!
- Roll out dough about 1/8 of an inch thick. Using leaf cookie cutters or any other small shape, simply cut out the shapes in the dough.
- Brush each shape lightly with a beaten egg and milk mixture.
- Place onto parchment paper or greased baking sheet. Bake at 350 degrees Fahrenheit for about 6 to 8 minutes or until lightly browned.
- Let cool completely before adding them to your pumpkin pie.
Fresh or canned pumpkin pie
Using fresh or canned pumpkin pie does make difference.
Both are great but there are some differences when baking your pumpkin pie.
I have found that fresh pumpkin pie is almost too fresh and does not set up as well as canned pumpkin pie mix.
The fresh pumpkin pie also has a different texture with a little bit grainy and a little lumpy even after it is pureed.
If you do use fresh pumpkin pie you will want to be sure to drain the liquid using a paper towel. Fresh pumpkin holds in extra water.
Personally, I prefer canned pumpkin pie for my pumpkin pie recipe. It sets up nicely and has a thick, creamy and flavorful texture.
Tips for making pumpkin pie
Making homemade crust takes an extra step but it is worth it in the end!
These tips will help you come up with the best pumpkin pie this holiday season.
This pumpkin pie is a true pie that is going to be made year after year.
I love the simplicity of it and how delicious it is to taste.
There are so many flavors that will melt in your mouth and leaving you wanting more.
- To make it easier, you can always use store-bought or frozen pie crust. If so, you do not have to blind-bake your pie crust like you do when you make a homemade pie crust.
- It is best to first bake your pie crust before adding the pumpkin pie filling.
- Using a pie crust shield can prevent the edges of your pie crust from being over cooked and turning brown. If you do not have a pie crust shield you can simply use a foil covering on the edges instead.
- Make sure to not over bake your pumpkin pie. It will tend to crack if you over bake it. I like to take my pumpkin pie out even if it is a little wobbly and let it finish baking as it cools. The pumpkin pie will slowly firm up leaving no cracks.
- There tends to be a little separation between the pie crust and the pie after it is baked. Don’t be alarmed this is normal and will still taste delicious!
- Add toppings over your pie while it is still warm. Sprinkle brown sugar over top or add any nuts over top. This will give your pie a sweet and crunchy flavor.
Storing pumpkin pie
Day old pumpkin pie is just as delicious as a fresh made pumpkin pie!
That is the beauty of this pie. I love the flavors and how rich, bold and creamy this pumpkin pie turns out to be.
This pumpkin pie does well fresh, refrigerated or frozen! You can’t go wrong with this pumpkin pie!
- Make ahead and freeze: luckily pumpkin pie freezes well and up to 1 month. Simply make your pumpkin pie and let cool completely. Once cooled, place in a ziplock bag or airtight container. When ready to eat, thaw overnight in the refrigerator before serving.
- Make ahead and refrigerate: get ahead of the holidays by preparing this pumpkin pie ahead of time. Pumpkin pie can be made about 1 to 2 days ahead of time. Once baked and cooled, completely wrap your pumpkin pie tightly with plastic wrap. Then place in the refrigerator until ready to serve. This will avoid any bacteria getting in the pumpkin pie.
- Ready to serve: when ready to serve, take your pumpkin pie out of the refrigerator for about 15 minutes or eat it a little cold immediately.
More pie recipes
- Perfect Apple Pie
- Banoffee Pie Recipe
- Perfect Coconut Cream Pie
- Amazing Strawberry Peanut Butter Pie
- No Bake Banana Caramel Pecan Pie
The Best Pumpkin Pie
- Grandma's Perfect Pie Crust Recipe
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs slightly beaten
- 1 can 15 oz canned pumpkin
- 1 can 12 oz Evaporated Milk
- Pecans for garnish optional
- Whipped Cream optional
- Preheat oven to 425 degrees. Prepare pie crust recipe and set aside. In a large bowl mix together sugar, cinnamon, salt, ginger and cloves. Add eggs, canned pumpkin and evaporated milk. Mix until fully combined.
- Pour the pumpkin mixture into the prepared pie crust. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 40-50 minutes or until toothpick inserted comes out clean.
- Cool on wire rack for 2 hours to completely cool. Serve immediately or refrigerate. Top with pecans and whipped cream if desired.
Updated on October 14, 2019
Original post on October 11, 2015