Grandma’s Pumpkin Pie
📜 Collection: GailCollection | ✍️ Attribution: Grandma & Gail | 📂 Category: Desserts A classic, from-scratch pumpkin pie recipe featuring a smooth, spiced custard filling that sets up beautifully. Perfect for holiday gatherings with instructions for both single and double batches.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | 2 hours | One large pie |
🔪 Key Equipment
- Large bowl
- Wire whisk
- Wire cooling rack
- 8-inch pie pans or large pie plate
Ingredients
Single Large Pie
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Uncooked Pie Crust | Large |
| 2 Cups | Pumpkin Puree | None |
| 1 Cup | Sugar | None |
| 2 Tablespoons | Cornstarch | None |
| 1 1/2 Cups | Milk | None |
| 1 | Egg | Beaten |
| 1 Teaspoon | Cinnamon | None |
| 1 Teaspoon | Salt | None |
| 1 Tablespoon | Butter | Melted |
Instructions
Step 1: Prep and Mix
- Preheat your oven to 425°F.
- In a large bowl, combine 2 cups pumpkin puree, 1 cup sugar, 2 tablespoons cornstarch, 1 1/2 cups milk, 1 beaten egg, 1 teaspoon cinnamon, 1 teaspoon salt, and 1 tablespoon melted butter. Whisk thoroughly until smooth and well incorporated.
Step 2: Bake and Cool
- Pour the smooth filling into your uncooked pie crust.
- Bake at 425°F for 15 minutes.
- Reduce the oven temperature to 325°F and bake for an additional 45 minutes, or until a knife inserted near the center comes out clean and the filling is nearly set with a slight jiggle.
- Let the pie cool completely on a wire rack for at least 2 hours until the filling firms up.
💡 Make-Ahead & Storage: Store the baked pie covered in the refrigerator for up to 3 days. Serve chilled or at room temperature.
Original Recipe Scan
