Classic Grandma's Pumpkin Pie

Recipe Ingredients

Note: This recipe makes two 9-inch pies. If you only want one, divide everything in half.

For the Crust:

• 3 cups all-purpose flour
• 1 Tbsp granulated sugar
• ½ tsp salt
• 1 cup cold unsalted butter, cubed
• ⅔ cup ice-cold water

For the Filling:

• 6 large eggs
• 26 oz pumpkin puree - must be pumpkin puree and not canned pumpkin pie filling.
• 2 cups packed brown sugar
• 2 tsp ground cinnamon
• ½ tsp salt
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp ground cloves
• 2 cups heavy cream - or you can use evaporated milk
• To Serve (Optional): Whipped cream or vanilla ice cream.

Try my Homemade Whipped Cream or Whipped Coconut Cream (dairy free) - the perfect pie toppers!

Step 1 : [Pie Crust] Combine Pie Crust Dry Ingredients

In a large bowl, whisk together 3 cups flour, 1 Tbsp granulated sugar, and ½ tsp salt until combined.

Note: If you want even more details on how to create a crust, see my Flaky Homemade Pie Crust for a full tutorial before you start.

Step 2: [Pie Crust] Cut in Butter

Chop 1 cup cold butter into small cubes using a knife. Add those butter pieces to the dry flour mixture. Use a pastry cutter or two knives to "cut" the butter into the flour until you have pea-sized crumbled pieces.

This step helps create those flaky layers everyone loves in a homemade pie crust.

Step 3: [Pie Crust] Add Water and Form Dough

Slowly drizzle in ⅔ cup ice-cold water, about 1 Tbsp at a time, stirring gently with a fork after each addition.
You'll know it's ready when the dough starts clumping together - not wet or sticky, but just holding shape.

Once it comes together, divide into two equal dough balls, wrap in plastic, and chill for 30-60 minutes.

💡 Pro tip: Go slow with the water. Too much will make your crust heavy instead of flaky.

Step 4: [Pie Crust] Divide and Chill

Once you have a dough ball formed, use a knife to cut it into two equal balls - these will each be a pie crust.
Wrap each ball in plastic and chill for at least 30-60 minutes.

Step 5: [Pie Crust] Roll and Fit the Crust

Lightly flour your countertop and rolling pin to prevent sticking.
Place one chilled dough disc on the counter and gently roll it into a 12-inch circle.
Roll up and down, then side to side, turning the dough slightly as you go - this helps it stay circular.

If you notice any rips or cracks, don't worry - just press them back together with your fingers (like playdough). It will bake up beautifully.

Try to keep the dough about ⅛ inch thick - thin enough to be flexible, but not so thin it tears easily. I always found this part tricky when I first started making crust, so if yours is a bit thicker, that's ok too.

If it's your first time making pie, this might take a bit of practice. Just keep rolling slowly and you'll get there - it's okay if it isn't perfect.

Step 6: [Pie Crust] Make the Filling

Once your dough is rolled out, gently roll it around your rolling pin, then unroll it over a greased 9-inch pie plate.
Lift the edges of the dough slightly to help it settle into the bottom edges of the pan.

When it's nice and snug, use kitchen scissors or a small knife to trim the extra dough around the edges.
Don't toss those scraps - use them to patch any thin spots or tears by pressing them gently into place (just like playdough).

💡 Note: Pie dough is very forgiving - a few cracks or uneven edges won't change how delicious it tastes.
The more you do this, the better you'll get. You're doing great!

Repeat these steps with the second pie dough, then chill both crusts while you make the filling.

Step 7: [Pie Filling] Beat the Eggs

In a large bowl, beat 6 eggs until smooth with an electric hand mixer.

Step 8: [Pie Filling] Make the Pumpkin Filling

Now let's make the pumpkin pie filling...

Add in 26 oz pumpkin puree, 2 cups brown sugar, 2 tsp cinnamon, ½ tsp salt, ½ tsp nutmeg, ½ tsp ginger, and ½ tsp cloves.
Mix until fully combined.
Slowly mix in 2 cups heavy cream until smooth.

Step 9: [Pie Filling] Mix in the Cream (Final Step)

Slowly mix in 2 cups heavy cream until smooth.

Step 10: Assemble the Pies

Pour half of the pumpkin filling evenly into one pie shell, about ¾ full.
Do not fill any higher because it will expand as it bakes (and I don't want it to overflow on you!).

Pour the last half of the pumpkin filling into the second pie crust.

💡 Handy Tip: Place both pies on a large baking sheet to make them easier to move in and out of the oven.

Step 11: Bake the Pies

Preheat oven to 400°F (200°C).
Bake the pies for 50-60 minutes, or until the pie is no longer jiggly on the edges but just a tiny bit jiggly in the center.
(You can bake one pie or both pies for about the same time.)

After 25 minutes, cover crust edges with foil or a crust shield (you can buy these on Amazon) to prevent over-browning.

Step 12: Cool and Chill

Cool pies on a wire rack for at least 2 hours, then gently cover with plastic wrap and refrigerate until completely set.
I recommend chilling at least overnight.
The flavor deepens as it chills - which is why I love to make mine 2 days before.

Step 13: How to Make Pie Leaves (Optional)

Use your leftover dough scraps to make pretty pie leaves for decoration.

First, make sure the dough is chilled. Roll out the scrap dough on a lightly floured surface and cut small leaf shapes using a paring knife or cookie cutter.
Place the leaves on a parchment-lined or greased baking sheet and bake at 350°F for 10-15 minutes, or until golden and crisp.
Let them cool, then arrange on top of your baked pumpkin pies while still warm.