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!
I know there’s a million recipes out there (especially this time of year!) for pumpkin pie. But I’m going to add mine to the list.
Because it’s the best.
And yes, I may be a bit biased here. But this is my Grandma’s recipe, and I think we can all agree that grandmas always 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 pumpkin 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 homemade pumpkin pie, I would highly recommend it! It is, in short, amazing.
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. Canned is obviously faster though!
The one thing I’ve learned with using homemade pumpkin puree is that you need to make sure to strain it really, really well. Pumpkin puree has a lot of liquid in it, and if it isn’t really well strained the pie won’t set up very well, and you end up having to bake it a lot longer. It still tastes pretty fantastic, but it’s better to make sure to strain the pumpkin really well!
Homemade pumpkin pie is actually quite easy to make though. I feel like it’s one of those pies that people seem to think is more difficult. Maybe because you really only make it once a year?
It’s actually quite quick though. All you need to do is combine the ingredients for the filling on the stovetop, pour it into the pie shells, and bake. It’s really easy.
This recipe makes two pies, which I love since pumpkin pie is usually made for a bigger gathering then just my immediate family. If you only want one pie, I’ve had good success freezing the filling and then defrosting it at a later time to make the second pie.
If you don’t have a go to pumpkin pie recipe, you should definitely try this one.
It’s the best!
- 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
- On a lightly floured surface, roll out the pastry, place it in a nine inch pie plate and crimp the edges.
- Place the prepared pie shell in the refrigerator to chill while you make the filling.
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- Whisk in the pumpkin puree, brown sugar, granulated sugar, butter and salt until combined.
- Stir in the beaten egg yolks, ginger, cinnamon, cloves, nutmeg and pumpkin pie spice.
- Turn off the heat and fold in the beaten egg whites.
- Divide the pie filling between the two prepared pie shells.
- 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.
- Allow to cool completely before slicing.
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.
This post contains affiliate links. As an Amazon Associate, I may receive a small commission from qualifying purchases.
Serving Size:1 slice
Amount Per Serving: Calories: 270 Total Fat: 14.1g Saturated Fat: 4.7g Cholesterol: 59mg Sodium: 70mg Carbohydrates: 24.1g Fiber: 1.9g Sugar: 19.5g Protein: 3.6g