Grandma’s Pumpkin Pie

Updated at: Thu, 17 Aug 2023 11:34:32 GMT

Step 1

Mix flour, salt, cinnamon and sugar in a bowl. Add cubed butter mix in with a pastry cutter or fork. When the butter is pea-sized, add water and mix to combine. Add to a floured surface and form into a disk. Cover with plastic wrap and let chill in the fridge for at least 30 minutes.

Step 2

Roll out the pie dough to desired thickness. Line dough on a pie plate and create desired crust. Add a few fork divots in the bottom of the dough.

Step 3

If you are using fresh pumpkin purée, preheat oven to 375 F. Quarter the pumpkin and add to a parchment lined baking sheet. Bake for 45 minutes and allow to cool before handling. Peel pumpkin quarters and add to a food processor/blender to create the purée.

Step 4

Add pumpkin purée, sugar, evaporated milk, spices to a large bowl. In another bowl, add the three eggs. Separate the yolks and add them to the filling, whisk to combine. Whip the egg whites with a hand mixer until they form soft peaks. Slowly fold in the egg whites into the pie mixture.

Step 5

Add filling to pie (technically this is enough filling for 2 pies so there will be a little filling leftover) and bake at 375F for 50 minutes on the second bottom rack of your oven. The pie will have risen double in size when you remove it from the oven but it will deflate!

Step 6

Let cool at room temperature for at least an hour or in the fridge overnight. (I like it cold😊)

Step 7

Add heavy cream to a large bowl and whip on high speed until soft peaks form. Add sugar and vanilla and whip for another minute. Serve on top of pie!

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