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Pumpkin Pie

Pumpkin Pie

This is my Grandma’s recipe and it’s so much better then the store-bought version. If you’ve never made homemade pumpkin pie, you need to try this recipe!

I know there’s a million recipes out there (especially this time of year!) for pumpkin pie.  But this recipe is the best pumpkin pie.

Pumpkin Pie - This pumpkin pie is my Grandma's recipe - it's so much better then the store-bought pumpkin pie. If you've never made homemade pumpkin pie, try it today!

This is my Grandma’s recipe, and I think we can all agree that grandmas make the best pie.  Mine probably isn’t even as good as hers (even though it’s her recipe) just because I’m not a grandma.  It’ll maybe measure up in another 20 years.

We have taste tested this pie against several different bakery pies, and it always wins.  Store-bought pumpkin pie just can’t compare.  It’ll do in a pinch, but if you have the time to make this homemade version, I would highly recommend it.

My Grandma would always make this pie with homemade pumpkin puree as well.  I’ve made it with both homemade puree as well as canned, and it works well with both.  The benefit to using canned is it’s obviously faster!

Homemade Pumpkin Pie

What is pumpkin pie filling made of?

The filling is made of eggs, cream, pumpkin puree, sugar, and some spices. It’s cooked on the stove and then poured into a pie shell and baked until it sets up.

It’s super easy to make and tastes fantastic.

Pumpkin Pie - This pumpkin pie is my Grandma's recipe - it's so much better then the store-bought pumpkin pie. If you've never made homemade pumpkin pie, try it today!

What is the difference between pumpkin pie mix and canned pumpkin?

The cans look the same at the store, but for this recipe, make sure you use pure canned pumpkin (or homemade pumpkin puree), not canned pumpkin pie filling.

The canned pie filling is already ready to fill your pie shell with, so it will not work well for this recipe.

Should I use canned pumpkin or homemade pumpkin puree?

Either will work well here, but canned pumpkin is obviously easier.

If you’re using homemade pumpkin puree, make sure to strain it really well. It will have a lot more liquid in it than the canned pumpkin does, and if it isn’t strained well then the pie won’t set up very well. You will end up needing to bake the pie a lot longer to get it to set.

Make sure to strain out the liquid really well and then homemade pumpkin puree will work just fine in this recipe.

Pumpkin Pie - This pumpkin pie is my Grandma's recipe - it's so much better then the store-bought pumpkin pie. If you've never made homemade pumpkin pie, try it today!

How to make Pumpkin Pie:

  • Pumpkin pie will still look a bit wobbly in the middle when it is done baking. It’s finished when the centre is just set. If you over-bake it you will likely get some cracks in the pie, but it will still taste great so don’t worry about it!
  • I love this homemade pie crust with this pie, but any pie crust will work fine here so use your favourite.
  • This recipe makes two pies. If you don’t want two pies, you can freeze half the pie filling for up to six months and just bake one pie now. Just defrost it overnight in the fridge and bake it as usual.

Here are some more great pie recipes for you:

Pumpkin Pie
Yield: 2 nine inch pies

Pumpkin Pie

Pumpkin Pie

This is my Grandma's recipe and it's so much better then the store-bought version. If you've never made homemade pumpkin pie, you need to try this recipe!

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1/2 recipe Perfect Pastry
  • 3 large eggs (you will need 3 yolks and 2 whites)
  • 1 1/2 cups (350mL) half and half cream
  • 1 1/2 cups (350mL) whipping cream
  • 4 cups (32oz, 900mL) pumpkin puree
  • 1 1/2 cups (11.25oz, 320g) brown sugar
  • 1/3 cup (2.3oz, 65g) granulated sugar
  • 1 tablespoon (0.5oz, 14g) butter
  • 1/4 teaspoon (1.4g) salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. On a lightly floured surface, roll out the pastry, place it in a nine inch pie plate and crimp the edges.
  2. Place the prepared pie shell in the refrigerator to chill while you make the filling.
  3. Preheat the oven to 400 degrees F.
  4. Separate the eggs, putting all three yolks into a small bowl, and two of the whites into another bowl. Beat the egg yolks thoroughly and set aside. Beat the two egg whites until they are very frothy and set aside.
  5. In a large stovetop pot, combine the half and half cream and the whipping cream over medium heat. Bring the cream to a simmer (hot, but not quite boiling), stirring occasionally.
  6. Whisk in the pumpkin puree, brown sugar, granulated sugar, butter and salt until combined.
  7. Stir in the beaten egg yolks, ginger, cinnamon, cloves, nutmeg and pumpkin pie spice.
  8. Turn off the heat and fold in the beaten egg whites.
  9. Divide the pie filling between the two prepared pie shells.
  10. Bake on the middle rack of the oven for 15 minutes, then turn the heat down to 350 degrees F and continue baking for another 45 minutes until the centers of the pies are just set.
  11. Allow to cool completely before slicing.

Notes

I have made this pie with both canned pumpkin and homemade pumpkin puree. If you’re using homemade pumpkin puree, make sure that the pumpkin is very well strained or you will have some trouble getting the pie to set completely, and will likely have to increase the baking time. If your puree is very well strained it should bake the same as the canned pumpkin.

Also, pumpkin pie still looks a bit wobbly in the center when it is done - it is finished when the center of the pie is just set. If you over-bake it you will likely end up with some cracks in your pie (although it’ll still taste just fine!).

If you only want to bake one pie, freeze half of the filling in an airtight container. When you want the second pie you can defrost the filling overnight in the refrigerator and then proceed with the baking instructions.

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Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving: Calories: 270Total Fat: 14.1gSaturated Fat: 4.7gCholesterol: 59mgSodium: 70mgCarbohydrates: 24.1gFiber: 1.9gSugar: 19.5gProtein: 3.6g

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