Go Back
+ servings
old fashioned pumpkin pie sliced with dallop of whipped cream and a full pie with slices taken out
Print Recipe
4.67 from 3 votes

Old Fashioned Pumpkin Pie

This old fashioned pumpkin pie recipe actually comes from my great grandmother - and it's by FAR the best tasting pumpkin pie ever.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American, Holiday
Keyword: homemade pumpkin pie, old fashioned pumpkin pie, pumpkin pie from scratch
Servings: 6
Calories: 303kcal
Author: Grandma Grace Munn

Ingredients

Homemade Pie Crust (or use store bought)

  • 1-1/4 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup cold butter, cut into small cubes
  • 1/4 cup cold ice water

Pumpkin Pie Filling

  • 1 cup pumpkin puree strained
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/3 tsp ground clove
  • 1/3 tsp ground allspice
  • 1/3 tsp ground nutmeg
  • 1/3 tsp ground ginger
  • 1 cup whole milk or heavy whipping cream

Instructions

  • In a medium bowl, whisk together flour and salt. Add butter, and using a pastry blender or two butter knives, cut butter into flour until pea sized pieces form. Add ice water, about a tablespoon at a time and using a wooden spoon, combine gently until dough holds together. Then using your hands, form dough into a ball. Wrap in plastic wrap and place in fridge for 30 minutes.
  • Preheat oven to 450°F.
  • Unwrap pie dough disk and place on a lightly floured surface. Sprinkle a little flour on dough and rolling pin. Pressing down gently with rolling pin, roll out dough until if forms a 12-inch (30 cm) circle about 1/4 inch (0.5cm) thick, flouring underneath and on top of the dough to prevent sticking. Transfer to a 9-inch (23 cm) pie plate and trim overhand to 3/4 inch (2cm). Fold dough edge under itself and crimp decoratively. Place in fridge to chill for 5 minutes.
  • While that is chilling measure out your pumpkin pie filling ingredients. I prefer to use my blender to combine them but you can also use a bowl and a whisk instead. Add your pumpkin puree, sugar, beaten egg, salt, cinnamon, clove, allspice, nutmeg and ginger. Blend well using the blender or by whisking.
  • Measure out the whole milk or cream and add it to a small saucepan or microwave safe bowl. Heat milk just until boiling.
  • Slowly pour the boiling milk into pumpkin mixture while blending or whisking until smooth and creamy.
  • While waiting for the milk to boil, place pie into oven, add pie weights or crumpled up parchment paper in the bottom to help pie crust from bubbling up and pre-bake for 10 minutes.
  • Pour hot pumpkin pie filling into warm pre-baked pie crust and bake for 15 minutes. Then cover the pie crust edges with foil and reduce heat to 350°F and continue baking until the center has set (or is no longer wobbly), about 45 minutes.
  • Cool pie completely on a wire rack for at least 2 hours. Decorate with whipped cream and sprinkle with extra cinnamon if desired. Cover leftovers and store in the refrigerator for up to 4 days.

Nutrition

Serving: 1slice | Calories: 303kcal | Carbohydrates: 35g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 941mg | Potassium: 146mg | Fiber: 2g | Sugar: 28g | Vitamin A: 6931IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg