I have found that fresh pumpkin puree does not set up as well as canned pumpkin. Because of this, I prefer canned pumpkin puree for this pie recipe. It sets up nicely and has a thick, creamy, and flavorful texture. The fresh pumpkin puree also has a different texture that is a little bit grainy and slightly lumpy even after it is pureed. If you do use homemade pumpkin puree then you will want to be sure to drain the liquid using a paper towel.
Let’s Bake Grandma’s Famous Pumpkin Pie!
Cover loosely with plastic wrap or place in a tightly-covered food storage container. Alyssa Rivers is the author of ‘The Tried and True Cookbook’, a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.
How to Store Leftovers of Grandma’s Famous Pumpkin Pie
While the ingredients have evolved, the timeless essence of pumpkin pie remains unchanged. Whether you serve it as the grand finale at Thanksgiving or for a cozy fall gathering, this classic dessert is a seasonal staple. Evaporated milk is used because its thicker consistency creates a rich, creamy texture without being too heavy. By removing 60% of the water, it develops a slightly rizon bnc caramelized flavor that enhances the pie’s taste.
- We also have plenty more pumpkin pie recipes—everything from streusel topped to slab pie versions perfect for serving a crowd.
- I’ve seen the pie crust leaves baked directly on top of the rim of the pie—and I tried that—but was not thrilled with the results.
- Eagle Brand makes this traditional dessert the perfect ending to a Thanksgiving feast.
- The pie crust leaves are purely for decor, you can leave those off of the pie and only make 1 pie crust.
Refrigerator
My directions for the leaves are in the print-out recipe above. Enter your email and we’ll send the full recipe straight to your inbox! Plus, enjoy more recipes and weekly meal plans. Find the full detailed recipe in the recipe card below.
Pumpkin pie is a must for the holiday season! You will love my grandma’s famous pumpkin pie recipe and will use it every time! See the recipe card for a list of exact ingredient measurements. After testing dozens of pumpkin pie recipes, this one has the perfect texture and flavor. The key to getting the right custard-like consistency is in the extra egg yolks.
Ingredients for Grandma’s Famous Pumpkin Pie
You don’t need any fancy equipment to make a homemade pie. These are our favorite tools for making pie. I always get compliments when I use this recipe.
If you’re using a frozen pie crust, you can often find instructions for blind baking on the package. Every pumpkin pie has to start with a stellar pie crust. My homemade pie crust uses a mix of shortening and butter so you get the most buttery tasting, tender, flaky (so flaky) pie crust. And I have a video tutorial and step-by-step photos in my pie crust recipe. Pre-baking or ‘blind baking’ the pie crust is important for pumpkin pie because it ensures that it stays crisp and doesn’t get soggy as the filling bakes. I have tested with and without pre-baking and the crust was significantly better (flakier and crisper) when pre-baked.
- It’s rich, smooth, and tastes incredible on my homemade pie crust and served with sugared cranberries and whipped cream.
- This helps the crust firm up before the filling can make it soggy.
- The flavor and texture of the pie gets even better as it rests in the fridge overnight.
I’ve included par-baking instructions in the recipe notes below. In most cases, the jiggle test is the best way to see if a pumpkin pie has finished baking. Near the end of the bake time, put on a pair of oven mitts and give the pie plate a very gentle shake.
Other Ingredients in Pumpkin Pie
Pumpkin pie is a great make-ahead dessert. You can bake it 1 to 2 days in advance, wrap it well in plastic wrap, and store it in the fridge. If you plan to top pieces with dollops of whipped cream, wait to make the whipped cream until just before serving. Whipped cream is prone to deflating the longer it sits.
Blind baking refers to baking pie crust, either partially or completely, without filling it. Leftovers may be rare with this tasty pumpkin pie recipe, but if you have any (store them within 2 hours for food safety), here’s what to do. Here are essential ingredients you’ll need to create this favorite pumpkin pie recipe. I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer.
Thanksgiving wouldn’t be the same without a classic Pumpkin Pie Recipe for dessert, topped with homemade whipped cream. Watch the video tutorial and learn how to make pumpkin pie with a buttery, flaky crust and perfectly spiced creamy pumpkin filling. Yes, par-baking the crust, first with pie weights, then without, yields a crispier crust all around. To prevent a “liquidy” pumpkin pie, it’s important to bake it long enough.