Pumpkin Pie Recipe
Grandma's pumpkin pie recipe from scratch is so delicious and comforting, perfect for any holiday pie occasion. It's a must at Thanksgiving!
Ingredients
- Unbaked 9" pie shell make ahead from scratch or refrigerated store bought
Dry Ingredients
- 1/2 cup brown sugar
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 cup canned pumpkin puree
- 1 cup milk
- 2 eggs
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 400F.
- Mix all dry ingredients in a large bowl.
- In a small sauce pan, add milk and heat on medium high, stirring often. After about 4-5 minutes, the milk will start to scald (get a thin skin on top). Use an instant read thermometer to check if the milk has scalded when it reaches 180F degrees. Do not boil. (See Notes why I recommend scalded milk)
- Add scalded milk to large bowl and stir to dissolve sugar. Add slightly beaten eggs, pumpkin and vanilla. Blend well with a whisk.
- Pour into unbaked 9" pie shell. Bake at 400 degrees for 5 minutes, then lower temperature to 325F. Bake 50 to 60 minutes, until edges of pie are firm but center is slightly jiggly when gently shaken.
- Remove from oven and cool completely on cooling rack before serving. Center of pie will continue to cook and firm up as it cools. (If pie is overcooked, the center will crack. No worries, it still tastes amazing even if it was accidentally overcooked.)
- Slice and serve with a dollop of homemade whipped cream on top!
Notes
Scalding milk basically takes the performance level and taste up a notch versus using regular milk in this pumpkin pie recipe. Scalding milk does not mean burning the milk to the bottom of the pan. It's when the milk reaches a temperature of 180F degrees where it kills off the milk proteins. This aids in better baking recipes where you need a good rise in dough proofing, bread and cakes. It also helps boost the flavor too.