Go Back

Grandma's Old-Fashioned Pumpkin Pie

No holiday meal is complete without Grandma's famous pumpkin pie sitting in the center of the dessert table! This recipe uses the perfect blend of warming spices and creates that silky-smooth filling we all crave. It's been the star of our Thanksgiving dinners for as long as I can remember, and I know your family will love it just as much as mine does!
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1 15-ounce can pure pumpkin puree
  • 3 large eggs
  • 1 14-ounce can sweetened condensed milk
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Method
 

  1. Preheat your oven to 425°F. Place the unbaked pie crust in a 9-inch pie pan and set aside.
  2. In a large mixing bowl, whisk together the pumpkin puree and eggs until smooth and well combined.
  3. Add the sweetened condensed milk, cinnamon, ginger, nutmeg, cloves, and salt. Whisk everything together until the mixture is completely smooth with no lumps.
  4. Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
  5. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40-45 minutes. The pie is done when a knife inserted near the center comes out clean.
  6. Cool the pie on a wire rack for at least 2 hours before serving. Refrigerate any leftovers, and serve with fresh whipped cream for the ultimate treat!