Grandma's Pumpkin Pie

Pumpkin Pie, Cinnamon Sticks, Pie Spatula, 50, Fabulous and Finally

Loving Tradition

This is a relatively easy recipe but once my kitchen starts to smell like pumpkin pie, I’m transported back to holidays when my mother and grandmother were the ones doing the cooking and I was the official “taster.” The spices in the pie are balanced delicately so that the flavors aren’t camouflaged under a blanket of cinnamon.. My grandmother would never have considered any crust but homemade, but any refrigerated pre-made crust works for me!

Grandma's Pumpkin Pie


  • 3/4 cup granulated sugar

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon allspice

  • 2 large eggs

  • One (15 oz.) can unseasoned pumpkin

  • One (12 oz.) can evaporated milk

  • One unbaked 9 inch (4-cup volume) deep dish pie shell

  • Whipped cream (optional); I use homemade and go light on the sugar and heavy on the vanilla.


  • Combine sugar, spices and salt in small bowl.

  • Beat eggs in large bowl.

  • Stir in pumpkin and sugar spice mixture.

  • Gradually stir in evaporated milk.

  • Pour into pie shell.

  • Preheat oven two 425° F, bake in 425° F oven for 15 minutes.

  • Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.

  • Cool on wire rack for two hours.

  • Serve immediately or refrigerate. My favorite, is warm!

  • Top with whipped cream before serving.

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