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Grandma’s Famous Foolproof Pumpkin Recipe

Grandma’s Famous Foolproof Pumpkin Recipe
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★★★★★

5 from 12 reviews

Grandma’s Famous Foolproof Pumpkin Pie is a cherished classic dessert made with simple, wholesome ingredients. Featuring a smooth pumpkin custard seasoned with a warm blend of cinnamon, ginger, nutmeg, and cloves, this pie is baked to perfection in a flaky 9-inch crust. Perfect for holidays or cozy gatherings, this recipe guarantees a rich, comforting slice of pumpkin goodness every time.

Ingredients

Scale

Pie Crust

  • 1 unbaked 9-inch pie crust (store-bought or homemade)

Filling

  • 1 can (15 oz / 425g) 100% pure pumpkin puree
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 can (12 oz / 354 ml) evaporated milk
  • ½ teaspoon salt

Spices

  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Instructions

  1. Prepare Your Oven and Pie Crust: Preheat the oven to 220°C (425°F). Press the unbaked pie crust into a 9-inch pie plate and crimp the edges to your liking.
  2. Create the Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin puree and packed brown sugar until smooth and well combined.
  3. Add the Eggs and Spices: Whisk in the eggs one at a time. Then add the ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt, whisking until fully incorporated and smooth.
  4. Finish the Filling and Bake: Slowly whisk in the evaporated milk until the filling is uniform and smooth.
  5. Pour and Bake: Pour the pumpkin filling into the prepared pie crust. Place the pie on a baking sheet and bake at 220°C (425°F) for 15 minutes.
  6. Reduce Heat and Finish Baking: Lower the oven temperature to 175°C (350°F) and continue baking for 40 to 50 minutes more. The pie is done when a knife inserted near the center comes out clean.
  7. The Crucial Cooling Step: Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to allow the custard filling to set fully before serving.

Notes

  • Letting the pie cool for at least 2 hours is essential for the filling to set properly for clean slices.
  • Use canned pumpkin puree, not pumpkin pie filling, to control the sweetness and spice level.
  • The baking sheet under the pie helps catch any drips and makes handling easier.
  • For a crispier crust, pre-bake it for 5 minutes before adding filling, if desired.
  • Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Keywords: pumpkin pie, pumpkin dessert, fall dessert, holiday pie, classic pumpkin pie, easy pumpkin pie

Find it online: https://savorandsimmer.com/grandmas-famous-foolproof-pumpkin-recipe/