Grammy’s Pumpkin Pie

Complete your Thanksgiving meal with Grammy’s time-tested (and now taste-tested!) pumpkin pie. Of all the pies out there, this is one of the most straight-forward pies I have ever made: mix it up, pour it in the crust, bake it, eat it!


What you need:

Grammy’s pumpkin pie


  • 30 oz pumpkin purée
  • 3 eggs
  • 4 T. corn starch
  • 1 1/2 t. salt
  • 2 T. pumpkin pie spice*
  • 3 c. sugar
  • 12 oz evaporated milk
  • 4 c. whole milk
  • 3 unbaked pie crusts

*I use 4 t. cinnamon, 1 t. nutmeg, 1/2 t. ground ginger, 1/2 t. ground cloves


  • Large bowl
  • mixing spoon or spatula
  • 3 pie pans

Time: 90 minutes plus cooling time

Freezeable: Yes. Defrost pie and then bake at 350F for 30 minutes.

Serves: 24 (8 slices per pie)

Multiplying the recipe: This recipe already makes 3 pies. If you need more, I would do it in two batches.

Grammy’s Pumpkin Pie:

Preheat oven to 400F. Mix all ingredients with a spoon until fully incorporated. Do not use an electric mixer, as this makes it too thin. Divide into the three unbaked crusts. Bake at 400F for 25 minutes. Lower the temperature to 350F and bake 45-60 minutes longer, until tester inserted in the center comes out clean.

pumpkin pie showdown

pumpkin pie showdown

1 Response to Grammy’s Pumpkin Pie

  1. Pingback: Pumpkin Pie Showdown!: Homemade v. Canned Puree | Cooking for the Fam

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