Grandma's Old Fashioned Pumpkin Pie with Canned Pumpkin

Every Thanksgiving table needs a slice of comfort, and for me, that means Grandma's old fashioned pumpkin pie with canned pumpkin. This classic pie is creamy, spiced just right, and baked in a flaky crust that feels like home.

The filling is smooth and rich with the perfect balance of sweetness and warm fall spices. Heavy whipping cream makes it extra velvety, while a hint of ginger and cinnamon brings that cozy holiday aroma. My grandma always served hers chilled with a big dollop of fresh whipped cream, and it never lasted long.

What You Need to Know

• The pie bakes up silky and custard-like with a creamy, rich texture.
• Chill the pie completely before slicing for the cleanest cuts and best flavor.
• You can make the pie a day ahead, and it actually tastes better after resting overnight.
• For a lighter twist, swap half the heavy cream for evaporated milk.

Ingredients Overview

• Canned pumpkin puree - Libby’s is the gold standard for a classic flavor and smooth texture.
• Heavy whipping cream + whole milk - Creates a custardy, creamy filling that sets beautifully.
• Eggs - Help thicken and stabilize the filling.
• Brown sugar - Adds warmth and caramel notes that white sugar can’t match.
• Cinnamon, ginger, cloves, and salt - Traditional pumpkin pie spices with just the right balance.
• Pie crust - Use store-bought for convenience or homemade for a true from-scratch touch.

How to Make Grandma’s Old Fashioned Pumpkin Pie with Canned Pumpkin

Step 1: Preheat the oven to 375°F and position the rack in the center. Prepare your pie crust by fitting it into a 9-inch pie pan, crimping the edges, and pricking the bottom with a fork. Chill for 30 minutes.

Step 2: Line the chilled crust with foil and fill with dried beans, rice, or pie weights. Bake for 7-8 minutes until lightly golden. Cool on a rack - the crust won’t be fully baked yet.

Step 3: In a large bowl, whisk together pumpkin puree, heavy cream, milk, eggs, brown sugar, cinnamon, ginger, cloves, and salt until smooth and well blended.

Step 4: Pour filling into the crust. Bake for 45-50 minutes, until the edges are set but the center still jiggles slightly. Cool completely on a rack before slicing. Serve with fresh whipped cream.

Grandma’s Tips

• Always chill your crust before baking. It keeps the edges from shrinking.
• If the crust browns too quickly, cover the edges with foil halfway through baking.

More Old Fashioned Thanksgiving Recipes

Make an entire Old fashioned grandma inspired Thanksgiving with our all of our recipes!

• Green bean casserole
• Sweet potato casserole
• Mashed potatoes
• Cranberry sauce
• Roasted turkey in the oven
• Gravy
• Cranberry fluff salad
• Raw broccoli salad
• Stuffing

FAQs

Can I use evaporated milk instead of heavy cream in pumpkin pie?

Yes, evaporated milk is a common substitute and will make the filling slightly lighter while still creamy.

How do I know when pumpkin pie is done baking?

The edges should be set and the center should still jiggle slightly. The pie will continue cooking as it cools.

Can I make pumpkin pie ahead of time?

Absolutely. Pumpkin pie tastes even better after chilling overnight, so it’s a perfect make-ahead dessert.

Should pumpkin pie be served warm or cold?

It’s best served chilled or at room temperature. Cold pumpkin pie slices cleanly and holds its creamy texture.