Grandmothers Pumpkin Pie

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It doesn't need to be fall to enjoy pumpkin pie, enjoy our Grandmother's Pumpkin Pie recipe any time you like. Of course pumpkin pie and other pumpkin recipes are enjoyed in the fall since this is when fresh grown pumpkins are most abundant. When you get your pumpkin to carve for Halloween, make sure that you save the insides or the guts as many people like to call them. You can separate the seeds from the flesh and puree the pumpkin in your blender or food processor. The pumpkin seeds are also delicious when they are roasted in the oven with some sea salt on them. The easy pumpkin pie recipe here makes pastry baking easy, and the recipe actually makes two pie crusts. You can make two pies or freeze a pie crust to use at a later time and use with other pie recipes. Enjoy making your own homemade pumpkin pie and don't forget to add some fresh whipped cream to each slice.


Print Recipe
Makes Three 9-inch pies.
Cut each pie into 8 pieces giving you 24 pieces total.
This is a printable recipe.

Crust: (makes 2 crusts, you will need to make two batches which will make 4 crusts and you can freeze one of the portions) It is better to make two batches than to double the recipe. The crust will be more tender.

2 1/4 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cup butter (or shortening)
1 egg
1/4 cup milk

1 - 28 ounce can of pumpkin
2 cups brown sugar
2 Tablespoons all purpose flour
6 eggs
1 can pacific evaporated milk
1 cup cream
1 teaspoon nutmeg
2 teaspoons ginger
2 teaspoons cinnamon
1/2 teaspoons salt


Preheat oven to 350F.
Working in batches, in a large bowl sift together the all purpose flour, salt, sugar and baking powder.
Use a pastry cutter to cut the butter in until you have a crumbled mixture.
In a small bowl stir together the egg and milk.
Make a well and pour in the milk mixture. Use a fork to mix wet into dry.
Work until you form a ball of dough. Divide into two pieces.
Dust the counter top with a little flour and press each ball to flatten into a circle.
Dust the dough with flour and use a rolling pin to form the pie crust.
Transfer each one into the pie plate and use a sharp knife to trim away any edges. Press lightly on the crust to the pie plate around the top.

Make the second batch of dough repeating the process. Bring together any remaining dough and form into a ball, flatten, wrap in plastic wrap and freeze the 4th crust for another time.

Combine all the ingredients in a large mixing bowl and mix together.
Pour equally into the pie shells.
Place into the oven and bake for 45 minutes at 350F then reduce heat to 325F and cook until the custard is set. Check to see if set by inserting a knife in the center and if it comes clean the pie is cooked through.
Remove from the oven and place onto cooling racks.

*Note: When baking pies it is always a good idea to put aluminum foil or a baking pan on the shelf under the pies as they often drip and make a mess in the oven.
Nutrition Facts for: Grandmothers Pumpkin Pie From Grandmother's Kitchen
Ingredients: All purpose flour, salt, sugar, baking powder, butter, egg, milk, canned pumpkin, brown sugar, eggs, pacific evaporated milk, cream, nutmeg, ginger, cinnamon, salt.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for servings. * Per Serving: Calories 277, Calories from Fat 134, Total Fat 14.9g 23%, Saturated Fat 8.9g 44%, Cholesterol 85mg 28%, Sodium 274mg 11%, Potassium 191mg 5%, Carbohydrates 31.7g 11%, Dietary Fiber 1.6g 6%, Sugars 15.2g, Protein 5.3g, Vitamin A 112%, Vitamin C 3%, Calcium 9%, Iron 9%

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