Easy Pumpkin Pie Recipe
I always knew fall had well and truly arrived when Granny started making the Best Pumpkin Pie Recipe in all of Cherokee County.
If you know anything about my Granny, you know her love for baking sweets – especially pies and cakes.
While I can’t claim to have that same love for baking (baking and I have a love/hate relationship), I do love to make her Easy Pumpkin Pie Recipe as well as several other treasured sweet recipes she has handed down.
While I know that claiming this is the Best Pumpkin Pie Recipe is a bold statement, I truly believe it really is the best pumpkin pie recipe!
Although I make my pumpkin pie to the exact specifications of Granny’s recipe, it’s yet again one of those things that while good, will still never be quite as delicious as hers.
I think Grandma’s have a special way of stirring extra love into everything they make.
Maybe one day when I’m a Grandma I will have that magic ability, but until then, I will stir all the love I have into every recipe I create and share. 😉
Pumpkin Pie Recipe from Scratch
I can’t remember a time or a Thanksgiving or Christmas that we didn’t have Granny’s famous Pumpkin Pie or Pecan Pie (I’ll share that recipe next).
There was something about the arrival of her pumpkin pie on the table that just ushered in the essence of fall and winter.
When I met my husband nine years ago, I think one of the first questions I asked him was, “So, do you like pumpkin pie?” I’m telling ya, I knew he was “the one” when he told me that was his favorite fall dessert!
He claims that my Easy Pumpkin Pie Recipe is almost just like his Grammy’s and he always eats his fair share every fall and winter, so I’m going to take his word for it.
His Grammy passed from this life shortly after our wedding and my Granny isn’t able to bake as much as she used to, so every fall and winter I make this easy pumpkin pie recipe in honor of those two precious ladies.
Another great recipe I love to make in honor of my Granny are these Pumpkin Swirl Brownies recipe – my Granny sure does love her brownies!
Pumpkin Pie with Fresh Pumpkin
For this Pumpkin Pie Recipe, you’ll want to start out with a large mixing bowl.
Once you’ve selected the correct bowl, empty a 12 ounce can of evaporated milk into the bowl, then follow that with 15 ounces of 100% pure pureed pumpkin.
Make sure you’re just using pureed pumpkin and not the pumpkin pie filling that is sold in stores now.
The pumpkin pie filling contains spices and seasonings and we’ll be adding our own later, so you just want straight up plain pumpkin for this recipe.
How to Make Pumpkin Pie from Scratch
After adding in the evaporated milk and pureed pumpkin, crack two eggs and add in them in as well.
Now, I’ll admit, I’m the worst egg cracker in the world! But, I happened upon a little secret to egg cracking that changed the game forever.
Crack your eggs on a flat surface (such as your kitchen counter top) and not on the edge of the mixing bowl.
Cracking the egg on a flat surface will prevent the shell from splintering and ending up in your pumpkin pie.
Pumpkin Pie Recipe
After the evaporated milk, pureed pumpkin, and eggs have been added in, it’s time for your spices.
I added in: 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon ground ginger.
I prefer to use my own spices rather than using the pre-made pumpkin pie spices because this is how my Granny made hers.
Lest you think I’m going to make this pumpkin pie without sugar, think again! 😉
Now that all of the spices have been added into our mixing bowl along with our other ingredients, add in 3/4 cup of white, granulated sugar.
Last year I did some experimenting with a diabetic friendly pumpkin pie and I replaced the sugar with Splenda (same amount).
I’m happy to say, my sugar-free Pumpkin Pie turned out beautifully and it was difficult to even tell I had swapped the sugar out!
So if you’re cooking for someone who needs a low carb pumpkin pie or keto pumpkin pie, try using 3/4 cups of Splenda in place of the sugar – I guarantee they’ll be happy!
Best Pumpkin Pie Recipe
Now that all of our ingredients for this Best Pumpkin Pie Recipe has been added into our mixing bowl, it’s time to start stirring!
I like to use a wire whisk to whisk all of the ingredients together and really beat the eggs in.
Once my pumpkin pie filling is whisked, I grab a spatula and stir everything really good one more time, just to make sure all of the ingredients are unstuck from the bottom of the bowl and are mixed in.
Pumpkin Pie Crust
Let’s talk pumpkin pie crust for a minute.
I buy regular, 9 inch frozen pie shells (NOT deep dish!) and it works out perfectly since they come in a package of two and this recipe yields two pumpkin pies.
Now, if you’re feeling really ambitious and that Betty Crocker gene is just screaming to come out, feel free to make your own pie crusts.
However, the reason I always buy frozen pie crusts is that I have spent the extra time and effort making my own and where flavor is concerned, I couldn’t find one single difference.
So for me, I’m just gonna keep buying those super fast and convenient frozen pie crusts until the cows come home! haha! 😉
Perfect Pumpkin Pie Recipe
Okay, so you’ve got your pie crust, now what?
Well, it’s important to note here that you DO NOT want to thaw your pie crust out prior to baking it.
That’s right, just leave that sucker frozen. You also don’t need to pre-bake your pie crust for this recipe. It will get baked plenty when you bake the pumpkin pies.
So go ahead and fill up the two 9 inch pie crusts with the pumpkin pie filling.
I don’t measure this part, just evenly divide and pour the pumpkin pie filling into both of the pie crusts.
Old Fashioned Pumpkin Pie
Now that the pie shells are filled with the pumpkin pie mixture, let’s talk about preserving the top edges of that pie crust from burning to a crisp in the oven.
There are two different options for preserving your pie crust, first option is that you can use a pie crust shield like the one shown below, or you can cut 1 inch strips of tin foil and fold them over the edges of the pie crust.
My Granny taught me the foil trick many years ago when I first started baking and it has changed my baking game forever!
Don’t worry, your pie crust edges will still cook to a golden brown, even when covered, you just don’t have to worry about them becoming black and burned.
Homemade Pumpkin Pie
Once your pie crusts are covered to prevent burning, place both pies on a sheet pan or a pizza pan, or really any pan that works.
The reason I do this is because I’ve had a few scares of pies and cobblers bubbling over in the oven which was NOT fun to clean up after!
Most pumpkin pies won’t bubble over unless you just really over-fill them, but I hate cleaning my oven out, so I use the pans anyways as a safety precaution.
Bake the homemade pumpkin pies at 350F for 35-45 minutes, or until they are completely solid (they don’t jiggle anymore) and a toothpick inserted in the middle comes out clean.
Best Pumpkin Pie Recipe
Once the pies are cooked, carefully remove them from the oven, take them off the of baking pans, and remove the foil or pie crust saver from the top of the pumpkin pies.
Allow each pumpkin pie to cool completely before slicing and serving – otherwise the pumpkin pie might fall apart on you!
If you’re looking for toppings for your pumpkin pie, my Granny always served hers with vanilla ice cream or whipped topping.
My husband prefers his pumpkin pie with a big helping of whipped cream on top. Of course, Pumpkin Pie is just as good served plain as well if you’re not into the toppings.
As my Granny would say, “Well, that’s all folks!” haha! 😉
I hope you have enjoyed your time in my kitchen baking the Best Pumpkin Pies because I sure have enjoyed having you here!
Come back soon, and don’t be a stranger! 😉
Best Pumpkin Pie Recipe
This Pumpkin Pie Recipe is fast, easy, and perfect for any holiday gathering.
- 15 oz Pureed 100% pure pumpkin
- 12 oz evaporated milk
- 2 eggs
- 2 regular 9 inch unbaked pie shells NOT deep dish!
- 3/4 cup white granulated sugar Splenda can also be used
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
Preheat oven to 350F
Combine the pureed pumpkin, eggs, evaporated milk, sugar, and all spices in a large mixing bowl and stir together with a whisk until completely blended and smooth.
Place the unbaked pie shells on a sheet pan or pizza pan, then evenly divide the pumpkin pie filling between the two shells.
Put a pie saver over the top of the pies (to prevent the crust from burning) or cut strips of foil and wrap around the top of the pie crust.
Place the pumpkin pies in the oven and bake at 350F for 35-45 minutes or until completely solid and cooked through when a toothpick inserted in the middle comes out clean.
Allow to cool completely before cutting and serving.
Optional toppings: Whipped Cream or Whipped Topping
Shared at What’s for Dinner Sunday
Shared at Foodie Friday Link Party
Also shared at Weekend Potluck
View at Full Plate Thursday
Also view at Meal Plan Monday