Classic Pumpkin Pie: The Traditional Way
If I could pick one unique and favorite pie, it would have to be pumpkin. It always came with anticipation on those two days a year during Thanksgiving and Christmas family gatherings. This classic pumpkin pie recipe is an oldie but a goodie and will continue to be enjoyed for many years.
There are many pumpkin-filling recipes with fewer spices or more texture. This recipe is a true classic with its traditional ingredients and a consistency that will remind you of a sweet grandma’s recipe. It certainly reminds me of mine.
You can prepare your pasty from scratch using a standard single-crust recipe below or keep it simple and use pre-made pie crusts. As I get into baking, there are many beautiful pie plate options. A tin pie plate works perfectly if you have nothing else available.
Although the filling takes no time to mix, baking is over one hour. You may have to block out some time to make this recipe for your next family gathering, but it is worth it!
Best ways to serve classic pumpkin pie
This pumpkin pie recipe is a lovely dessert after a traditional Thanksgiving or Christmas dinner. That is my family’s favorite way to enjoy it. It can be served as a dessert after any meal, or if you like to have your sweet treats first, that’s okay too. Just don’t forget the whipped cream; that final touch gives the pie an additional flavor that will make your taste buds melt after the first bite.
Classic Pumpkin Pie
Equipment
- 1 Pie Plate requires pre-made pie crust if not made from scratch
- 1 Mixing Bowl Set
- 1 Electric Mixer
- 1 Oven Mitts
- 1 Pie Server
Ingredients
- ¾ cup granulated sugar
- ¼ cup firmly packed brown sugar
- 2 tbsp all-purpose flour
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 pinch all spice
- 1 pinch ground cloves
- 1 can solid pack pumpkin not pumpkin pie filling
- 3 eggs
- 1 tsp vanilla
- 1 cup heavy cream
Instructions
- Preheat Oven to 400°F
- Prepare separate pastry recipe or use pre-made pie crust
- Combine sugar, brown sugar, flour, cinnamon, nutmeg, ginger, salt, allspice gloves, and pumpkin in a large bowl and beat with an electric mixer until smooth¾ cup granulated sugar, ¼ cup firmly packed brown sugar, 2 tbsp all-purpose flour, ¾ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ground ginger, ¼ tsp salt, 1 pinch all spice, 1 pinch ground cloves, 1 can solid pack pumpkin
- Add eggs one at a time and beat after each addition3 eggs
- Add vanilla and cream and beat until well mixed1 tsp vanilla, 1 cup heavy cream
- Pour filling into pre-baked pie crust
- Bake 10 minutes at 400°F, reduce temperature to 325°F
- Bake and additional 60 minutes, cover edge of pastry with foil to prevent burning
- Pie is cooked when knife inserted in center of pie comes out clean
- Cool to room temperature before serving
- Add whipped cream or cool whip when serving and enjoy!
What you’ll love about this recipe:
Love sweet treats?
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I hope you enjoyed this treasure from my family recipe journal.
