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Old Fashioned Pumpkin Pie

This old fashioned pumpkin pie is the best pumpkin pie recipe that I have ever had. I might be partial because it is a tried-and-true recipe that has been handed down through the generations. This is one of my favorite desserts.

My mom, grandmother, and great grandmother all make this pie recipe. Of course, until I started helping more with preparing the Holiday dinners, I never realized how easy this recipe was.

A pie with a flaky crust filled with a smooth and rich filling. The spices of the fall season will warm you from your mouth to your toes. Top the pie with your favorite whipping cream or ice cream. This is just a delightful dessert for any Holiday, special occasion, or even a weekend meal.

Old Fashioned Pumpkin Pie
Old Fashioned Pumpkin Pie

Thanksgiving Dessert Table

When it comes to our Thanksgiving family meal, we always make sure to save room for dessert. I am not sure that I have ever had a year where a pumpkin pie was not on the menu.

Pumpkin pie is a long-standing and beloved tradition. Recently, I made this recipe with my mom, and I enjoyed the time we spent together in the kitchen. Everyone needs a reliable pumpkin pie recipe, and this is the only recipe that we use.

Fresh Pie From the Oven
Fresh Pie From the Oven

A Simple and Classic Pumpkin Pie

This classic pie recipe is simple enough; however, it can be tricky to get it right. For instance, the type of pie pan that the pie is baked in will affect the color and doneness of the crust.

Second, the pie filling is a custard, and most recipes will tell you to take the pie out when the center is a little jiggly yet. Take it out too soon and the center will never set up. Take it out too late and the custard will crack. Therefore, unless you have been lucky enough to have someone show you these nuances like my mom did, it can be a bit tricky to make.

However, this recipe can be super easy if you follow just a few recipe tips for success. Let me share those with you.

Pumpkin Pie Baked in a Pie Tin
Pumpkin Pie Baked in a Pie Tin

How to Make Pumpkin Pie

It truly can be an easy recipe to master. Just mix up the filling and pour it into a pie crust. Bake and cool. Slice, serve with your favorite whipping cream, and enjoy.

Pie Crust. This can be a homemade pie crust or a refrigerated prepared crust from your local grocer. While you do not need to pre-bake the pie crust, it will lend to a crisper crust in the end. Sometimes, depending on the baking pan and the dough used, the crust can become soggy.

However, with that said, I have not ever had a problem with this recipe in having a soggy crust and the best part is I do not pre-bake the crust. Due to the cooking time needed to get the custard filling done, the crust has enough time to bake and ends up being delicious and flaky. Therefore, I use an unbaked pie crust, which is easier too.

If you want to make a homemade crust, here is what you will need for ingredients: All-Purpose Flour, salt, shortening, and water.

Pumpkin Pie filling. Canned pumpkin puree is what I use, NOT the pumpkin pie filling. Make sure that the can says Puree.

If you prefer, you can make your own pumpkin puree out of fresh pumpkins.

Here are the ingredients for the pie filling: Pumpkin Puree, salt, milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves.

Rolling out the Homemade Pie Dough
Rolling out the Homemade Pie Dough

Steps to a Perfect Holiday Season Pie Ready for the Dessert Table

Make the Homemade Pie Dough

Make pastry for a one-crust pie. Line pie pan with the crust, build up a high fluted edge.

  1. In a large bowl, mix the flour and salt. Cut in the shortening with a pastry blender or a food processor until the particles resemble the size of peas.
  2. Add the water 1 teaspoon at a time continuing to mix until the flour is moist.
  3. Gather the dough together and press into a ball. On a lightly floured surface, roll out into a ball approximately 1-inch larger than the pie pan you will be using.
  4. Fit the pastry loosely into the pan, trying to avoid stretching the dough. Leaving ½-inch of an edge around the pie pan, trim off the excess.
  5. Fold the extra pastry back and under the edge. Use index finger on one hand and the thumb and index finger on the other side to create a high fluted pastry edge. Since this pastry will be filled with a filling, there is no need to dock the pie.
  6. The crust is ready to be filled with a filling. Continue with the pie filling recipe.
Mixing the Pumpkin Pie Filling
Mixing the Pumpkin Pie Filling

Make the Pumpkin Filling

  1. In a large bowl add the Pumpkin Puree, salt, milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves. Whisk to combine. You can also use a blender or a food processor to quickly blend the ingredients together.
  2. Pour the pumpkin mixture into the unbaked pie shell and bake for 45-55 minutes at 425 degrees Fahrenheit. Until the custard is set around the edges and the center jiggles just slightly. Hint: If you want to keep your oven clean, place the pie pan on a baking sheet. It will catch any spillage.
  3. Let the pie cool completely on a wire rack. Serve immediately with whipping cream or refrigerate.
Slice of Pie with Whipped Topping and Cup of Coffee
Slice of Pie with Whipped Topping and Cup of Coffee

Recipe Success Tips

Use the Right Pie Dish

For this recipe, be sure to use a 9-inch pie plate that is at least 1.5-inches deep. If not, you will most likely have extra filling on your hands. 

What is the Best Material for a Pie Plate?

Ceramic dishes make a beautiful presentation as they are often decorative. Further they are a bit deeper than a standard pie plate. Therefore, they work well with pies that have custard fillings.

Metal pans work better for browning a pie crust as they are thin and good heat conductors. Additionally, metal pans can be transferred from the freezer to the refrigerator, to the oven without the risk of shattering like a glass or ceramic pie pan can.

How do I Tell if my Pumpkin Pie is Done?

Check the pie near the end of the baking time since oven temperature can vary. Insert a stainless-steel butter knife near the edge. It should come out clean. Then gently shake the pie. If the center slightly jiggles the pie is done. When you gently shake the pie, there should be NO liquid looking custard in the middle.

If the pie has cracks in the custard when you check it for doneness, it is overcooked already and should be removed from the oven. It is okay, just remove it from the oven sooner the next time. (This is what whipping cream is for). Your pie will still taste great, and no one will be the wiser.

When the pie is done, remove it from the oven using hot pads and place it on a wire rack to cool. The wire rack will help cool the pie quicker on the bottom and top at the same time.

What if the Edges of My Pie Get Too Brown?

Use a pie crust shield or aluminum foil strips to protect the edge. This will help keep the dough from cooking too much during the long cooking time. I cover the edges for approximately 20 minutes in the beginning, then remove and let the pie continue to bake.

Easy and Delicious Pie Slice
Easy and Delicious Pie Slice

Storing and Freezing This Pie

Does Pumpkin Pie need to be refrigerated?

Yes, since pumpkin contains dairy and eggs, it can spoil rather quickly. Therefore, it is best practice to refrigerate the pies. They will keep nicely covered in the refrigerator for up to 5 days.

Storing Leftovers

Store any leftover pie in an airtight container in the refrigerator. Again, this will last up to 5 days.

Serving the Pie at Different Temperatures

For those that prefer their pie at room temperature, just take them out of the refrigerator when you start eating the meal. Some folks prefer their pie cold, and this is easy to accommodate. However, for those that like their pie warm, just microwave about 50 seconds.

No matter which way you prefer your pie, it goes great with whipping cream and ice cream.

Can you Freeze Pumpkin Pie?

Yes, just cool down after baking. To protect the pie from freezer burn, cover with a few layers of plastic wrap and an additional layer of tin foil. Label and place in the freezer. It will last for up to 4 months. To serve, just thaw in the refrigerator. This will generally be thawed and ready to eat overnight.

My uncles favorite pie is the Lemon Meringue Pie.

Old Fashioned Pumpkin Pie
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Old Fashioned Pumpkin Pie

This old fashioned pumpkin pie is the best pumpkin pie recipe that I have ever had. I might be partial because it is a tried-and-true recipe that has been handed down through the generations. This is one of my favorite desserts.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: bakery recipe, christmas recipe, holiday dessert, Holiday recipe, Pie dough, thanksgiving recipe
Servings: 8 Servings 1 9-inch pie
Calories: 286kcal

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Ingredients

One-Crust Pie Pastry

  • 1 Cup All-Purpose Flour Sifted for measuring
  • ½ Teaspoon Salt
  • 1/3 Cup Shortening
  • 2 Tablespoons Water

Pumpkin Filling for a 9-inch Pie

  • 1 ¾ Cups Pumpkin Puree
  • ½ Teaspoon Salt
  • 1 ¾ cups Milk
  • 2 Large Eggs
  • 2/3 Cup Brown Sugar
  • 2 Tablespoons Granulated Sugar
  • 1 ¼ Tablespoon Cinnamon
  • ½ Teaspoon Ginger
  • ½ Teaspoon Nutmeg
  • ¼ Teaspoon Cloves

Instructions

Make the Homemade Pie Dough

  • In a large bowl, mix the flour and salt. Cut in the shortening with a pastry blender or a food processor until the particles resemble the size of peas.
  • Add the water 1 teaspoon at a time continuing to mix until the flour is moist.
  • Gather the dough together and press into a ball. On a lightly floured surface, roll out into a ball approximately 1-inch larger than the pie pan you will be using.
  • Fit the pastry loosely into the pan, trying to avoid stretching the dough. Leaving ½-inch of an edge around the pie pan, trim off the excess.
  • Fold the extra pastry back and under the edge. Use index finger on one hand and the thumb and index finger on the other side to create a high fluted pastry edge. Since this pastry will be filled with a filling, there is no need to dock the pie.
  • The crust is ready to be filled with a filling. Continue with the pie filling recipe.
  • Hint: if you prefer, you can use a refrigerated store-bought pastry crust.

Make the Pumpkin Filling

  • In a large bowl add the Pumpkin Puree, salt, milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves. Whisk to combine. You can also use a blender or a food processor to quickly blend the ingredients together.
  • Pour the pumpkin mixture into the unbaked pie shell and bake for 45-55 minutes at 425 degrees Fahrenheit. Until the custard is set around the edges and the center jiggles just slightly. Hint: If you want to keep your oven clean, place the pie pan on a baking sheet. It will catch any spillage.
  • Cool completely on a wire rack. Serve immediately with whipping cream or refrigerate.

Notes

Recipe Success Tips

Use the Right Pie Dish

For this recipe, be sure to use a 9-inch pie plate that is at least 1.5-inches deep. If not, you will most likely have extra filling on your hands.

What is the Best Material for a Pie Plate?

Ceramic dishes make a beautiful presentation as they are often decorative. Further they are a bit deeper than a standard pie plate. Therefore, they work well with pies that have custard fillings.
Metal pans work better for browning a pie crust as they are thin and good heat conductors. Additionally, metal pans can be transferred from the freezer to the refrigerator, to the oven without the risk of shattering like a glass or ceramic pie pan can.

How do I Tell if my Pumpkin Pie is Done?

Check the pie near the end of the baking time since oven temperature can vary. Insert a stainless-steel butter knife near the edge. It should come out clean. Then gently shake the pie. If the center slightly jiggles the pie is done. When you gently shake the pie, there should be NO liquid looking custard in the middle.
If the pie has cracks in the custard when you check it for doneness, it is overcooked already and should be removed from the oven. It is okay, just remove it from the oven sooner the next time. (This is what whipping cream is for). Your pie will still taste great, and no one will be the wiser.
When the pie is done, remove it from the oven using hot pads and place it on a wire rack to cool. The wire rack will help cool the pie quicker on the bottom and top at the same time.

What if the Edges of My Pie Get Too Brown?

Use a pie crust shield or aluminum foil strips to protect the edge. This will help keep the dough from cooking too much during the long cooking time. I cover the edges for approximately 20 minutes in the beginning, then remove and let the pie continue to bake.

Nutrition

Calories: 286kcal | Carbohydrates: 41g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 340mg | Potassium: 246mg | Fiber: 3g | Sugar: 25g | Vitamin A: 8499IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 2mg

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