Years ago, I received an invaluable gift. I requested and obtained The Best Pumpkin Pie Recipe from one of Frank’s grandmothers.

My evidence for claiming it is the best pumpkin pie? Before trying this pie, I never liked pumpkin pie. I always assumed I would never like pumpkin pie. My preference has always been (and technically still is, but regardless) pecan pie. Nevertheless, this pie has now become a necessity every November. I once gave some to one of my aunts, who also didn’t care for pumpkin pie. After her first bite, she simply repeated, “WOW,” over and over again. (Note: I actually got a teensy bit heavy handed with the ginger that time, so it didn’t taste like it normally does. However, that extra ginger bite was still quite tasty!)

We were emailed the recipe, and I took screenshots to be able to find it more easily. Turns out, I take so many pictures, I still can’t find it very easily. This makes that easier and, even better, it’s time to share it with you. If you love pumpkin pie, this is for you. If you know someone who loves pumpkin pie, show them you care by providing them with this recipe (or the pie itself, if you’ve got the availability). You don’t like pumpkin pie? Perhaps, if you give this recipe a try, you might feel differently. Alright, onward to greatness!

Ingredient List

• 10” Keebler Pie Shell
• 1 15oz Can of Pumpkin
• 1 12oz Can of Evaporated Milk
• 2 Large Eggs
• ½ tsp Vanilla
• 1 cup Granulated Sugar
• ½ tsp Salt
• 1 tsp Cinnamon
• ¼ tsp Ginger
• ¼ tsp Nutmeg
• ⅛ tsp Ground Cloves
• 2 tsp Cornstarch

Instructions

Preheat oven to 425℉

Mix all dry ingredients together in a small bowl, set aside.

In a large bowl, beat the eggs.

Stir in the pumpkin, vanilla, and the sugar mixture into the beaten eggs.

Gradually stir in the can of evaporated milk. The whole mixture should be bright orange and very liquidy.

Pour the mixture into the uncooked pie shell.

Bake the pie at 425℉ for 15 minutes.

Lower the temperature to 350℉. Bake for 40 more minutes.

Check the pie. If it still jiggles, bake for 5 more minutes and test again. When there is a slight wobble but a generally solid surface, take out of the oven and let it cool.

Serve warm/room temp with whipped cream, or refrigerate and serve chilled, depending on preference.

That’s all there is to it! I am Team Chilled for my pumpkin pie, as I tend to like the consistency a little better. 

Story Time

My brother came up to Ohio to visit us in October several years ago. We visited a pumpkin farm and picked out some pumpkins, several of which were pie pumpkins. He and I decided to have a Pie Off. We each made a pumpkin pie according to the recipe above, though his came from a fresh pumpkin, and mine from canned pumpkin.

Verdict? We each preferred our own! (And Frank preferred mine lol) So, my brother’s had a rather more savory flavor to it and a slightly different consistency than mine. It was definitely good, and tasted as if it had far less sugar, though I am unsure if it did. If that sounds more your style, I recommend getting a pie pumpkin either at a pumpkin farm or at your local supermarket. Follow this recipe here to roast your pumpkin in the oven. When it is finished, puree it to your desired texture, and carry on from there! Or just eat the roasted pumpkin. That’s yummy too.

Thanks for checking out the Best Pumpkin Pie recipe! My daughter had a blast making this with me, so feel free to involve any responsible little ones in your life! I hope you like it. Let me know if you try it and what you think!

Chao!