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Old-Fashioned Pumpkin Pie

How to make old-fashioned pumpkin pie from Grandma's recipe box. Make it with canned or fresh pumpkin. Family favorite Thanksgiving dessert!
4.45 from 18 votes
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Course: Desserts, Pies & Pastries, Thanksgiving
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 197kcal
Author: Mel Lockcuff




  • Pre-heat the oven to 425° F.
  • In a large bowl, whisk together the brown sugar, salt, flour, and spices.
  • Slightly beat the eggs with a whisk, and add them to the mixture.
  • Add the pumpkin purée, milk, and evaporated milk, and mix everything together well.
  • Pour the pie filling into your prepared and unbaked pie shell.
  • Bake at 425° F for about 15 minutes; then reduce the temp to 350° F and bake for about 40 minutes, or until a knife inserted near the center comes out clean. You can use a pie shield to keep the crust from burning.
  • Then just allow the pie time to cool completely before serving. You can serve it with whipped cream or ice cream.


*You can use canned pumpkin or fresh pumpkin. You can also use winter squash (or butternut squash); it makes an absolutely delicious pumpkin pie. If using fresh pumpkin, you'll need to cook, peel, and mash the pumpkin into a purée.
How do I tell when pumpkin pie is done?
It's done when a knife or toothpick inserted in the pie comes out clean. If you gently shake it, the pie will be just a little jiggly in the middle. At this point, you want to pull it out of the oven, or you risk it splitting in the middle. I'll also say this... While overcooking your pie can lead to splitting, when in doubt, bake it some more.
How should I store pumpkin pie?
Cover the pie, and place it in the refrigerator. It should keep for at least 3 to 4 days.


Serving: 1g | Calories: 197kcal | Carbohydrates: 39g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 273mg | Potassium: 257mg | Fiber: 1g | Sugar: 36g | Vitamin A: 3434IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 1mg
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