Traditional Pumpkin Pie - Peggy Greb,wikimediacommons
Homemade pumpkin pie baked in a hand-rolled flaky pie crust. This classic recipe tastes just like Libby's traditional pumpkin pie with a bit more spice and zing!
Grandma's old-fashioned pumpkin pie is the perfect ending to a traditional Thanksgiving and Christmas holiday dinner. Similar to the famous Libby's Pumpkin Pie, this spicy pumpkin pie is much tastier! Serve chilled with fresh whipped cream and a sprinkle of cinnamon. Click here for a really large batch of 16 Pumpkin Pies for Bakeries and Restaurants!
How To Make a Pumpkin Pie:
- The Best Ever Pie Crust Recipe (see below) can be made ahead of time, rolled out, crimped and frozen weeks before making pumpkin pies. Just thaw, fill and bake.
- Some bakers prefer to prebake the empty pie shell for 15 minutes at 375 degrees F before adding the pumpkin pie filling. This assures the finished pie won't have a soggy crust. However, this pumpkin pie recipe uses a lower oven temperature and longer baking time, so the need to prebake the pie shells is not necessary.
- If the pies start to brown too fast, remove and wrap the edges of the crusts with strips of aluminum foil, return to the oven and continue baking.
- Here's some ideas for pumpkin varieties good for baking pumpkin pies.
Traditional Pumpkin Pie Recipe
- 1/2 batch of the Best Ever Pie Crust Recipe. (A whole batch makes enough for 4) single crust pies or 2) double crust pies. Make a whole batch and freeze the other two for later.)
- 1 large (29 ounce) can pumpkin puree (not pumpkin pie mix)
- 4 large eggs
- 1 1/4 cup white sugar
- 1/2 cup brown sugar
- 3/4 teaspoon salt
- 1 Tablespoon ground cinnamon
- 1 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup half & half or whole milk
- 1 - 12 ounce can evaporated milk
Directions:
- Prepare or purchase 2) 9" unbaked pie shells ahead of time. Place shells on a foil lined baking sheet to reduce spills in the oven.
- Preheat oven to 375 degrees F.
- In a large mixer fitted with a whip, or with a hand mixer, combine pumpkin and eggs and whip until mixed well.
- Add sugars, salt, cinnamon, ginger and cloves and beat again. Scrape side of bowl.
- Slowly add both whole milk and evaporated milk and blend well until smooth.
- Pour into prepared pie shells, place on baking sheet, and bake in 375 degree oven for 70-80 minutes or until knife comes out clean.
- Cool completely and refrigerate until serving time.
- Cut slices with a clean sharp knife.
- Refrigerate any leftovers.
- Makes 2) 9" pumpkin pies. Each pie yields 8 slices.
More Holiday Pies:
- Apple Pie Recipe - Traditional holiday pie made with fresh Granny Smith Apples.
- Chocolate French Silk Pie - Smooth, silky, rich chocolate pie, piled high with whipped cream and chocolate curls.
- Peanut Butter Cream Pie Recipe - Rich and creamy fluffy peanut butter filling, topped with fresh whipped cream.
Copyright Donna Diegel. Contact the author to obtain permission for republication.
Donna Diegel - Donna Diegel is an experienced baker and published author with more than 25 years of experience in the food industry.
