Best (& EASY) Homemade Pumpkin Pie Recipe

October 30, 2018

It's officially November and that means my FAVORITE holiday is upon us,

Growing up I loved everything about this holiday. Being little and watching my mom and dad cook, while singing songs in the kitchen drinking a glass (or two) of wine, and how happy they were. My mom always had the most STUNNING table, the tablecloth & napkins handmade by my grandmother, my grandmothers china polished and shined for dinner, greenery and pumpkins everywhere! But the best part of the evening was of course dessert!

Every year in October my dad and I have a Pumpkin Pie Day, where we spend and entire day making pies, and it literally takes all day! We don't use store bought pumpkin we slice, boil, mash and make the pumpkin filling ourselves. So after we make the pumpkin filling we freeze it and have at least enough to make 4-8 pies whenever we want.

This post is JUST the recipe for the pie, but if you're interested in seeing how we make the filling out of real pumpkin leave me a comment below (or you can Google, how to make real pie filling ha)! This recipe is very dear to my heart it's my grandmothers, and honestly I've tried a lot of pumpkin pies but nothing compares to hers! Hope you all enjoy it as much as I do!

Mom Mom Bea's Pumpkin Pie
We use the old fashion aluminum pie tins, they honestly work the best. They are extremely hard to find, but we got lucky this year a found them at The Dollar Store.

Preheat over 425

Pie Crust:
Pillsbury Pie Crust (seriously better then homemade!)

1 Cup Sugar
1 1/2 Teaspoon Cinnamon
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Nutmeg
1/2 Teaspoon Allspice
1/2 Teaspoon Ground Clove
1 1/2 Cups of Pumpkin
1 2/3 Cups Evaporated Milk
2 eggs
1/2 Teaspoon Vanilla
Sprinkle Pumpkin Pie Spice for extra flavor!

Preheat oven to 425 degrees F.**
note you will bake the pie on this temperature for 15min, and then lower the temp to 350 for 35min.

Crust: Make sure the crust is thawed and roll it over your pie tin pressing it down the sides, and getting all the air bubbles out. To make the crust edges my dad has a little trick. Just starting pinching together the crust edges with your pointer fingers and thumbs (ha like your going to pop a pimple, I know awful example but that was the best way I could explain it), and continue all the way around.

Filling: Combine all the ingredients mentioned above in a bowl, (I like using a hand mixer personally).

Add filling to the pie crust.

Place pie crust on a baking sheet and place in the oven.

Bake 15min on 425

After 15min lower temp. to 350 and bake for 35min.


Also, you can freeze these pies once they are done fully cooled. We make so many at a time we let them cool completely and freeze them, they last about a year! Just take it out of the freezer and let it thaw on the counter and enjoy, no need to re heat it or anything!


outfit details:

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