Grandma's Favorite Fresh Pumpkin Pie
Everything tastes better when it's fresh, pie included. Grandma's Favorite Fresh Pumpkin Pie uses fresh, homemade pumpkin puree in order to make the single most delicious pumpkin pie recipe you've ever tried. Unlike pies made with canned pumpkin, this pumpkin pie is incredibly moist and not overly sweet. It's also incredibly smooth, which makes every bite really pleasurable. Warm pumpkin pie spices and a hint of vanilla give the pie the perfect amount of flavor depth. While you can use a homemade pie crust or even a pastry pie crust, a graham cracker pie crust tastes just as good with the pie filling (if not better). This pumpkin pie will be the perfect addition to your Thanksgiving dessert table. Don't be surprised if, after just one bite, your family repeatedly begs for the recipe.
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Notes
You can make your own pumpkin puree with this recipe for Easy Homemade Pumpkin Puree.
Recipe is adapted from The Midnight Baker and McCormick's Pumpkin Pie recipe.
Cooking Time1 hr 5 min
Cooking Vessel Size9 inch Pie Pan
Ingredients
- 1 unbaked 9-inch pie shell
- 1 3/4 cup fresh pumpkin puree (see notes)
- 2 eggs
- 3/4 cup sugar
- 1 heaping tablespoon of pumpkin pie spice
- 1/2 teaspoon vanilla
- 1 (12-ounce) can of evaporated milk
Instructions
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Preheat oven to 425 degrees F.
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In a large bowl, beat eggs. Then, add fresh pumpkin puree, sugar, pumpkin pie spice, and vanilla. Beat well.
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Gradually stir evaporated milk into pumpkin mixture.
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Put pie shell on a baking sheet to avoid any overflow or spilling. Then, pour pumpkin filling into the pie shell.
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Put the baking sheet in the oven and bake at 425 for 15 minutes.
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After 15 minutes, reduce the oven's temperature to 350 degrees F and bake for another 45-50 minutes, or until knife or toothpick inserted into the center of the pie comes out clean.
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Allow pie to cool completely before serving. Pie will cool faster if taken off of baking sheet after baking. Chill if desired.
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Serve with whipped cream or vanilla ice cream.