Old Fashioned Pumpkin Pie

This Old Fashioned Pumpkin Pie is silky, creamy, and perfectly spiced with warm fall flavors. It’s the classic dessert that no Thanksgiving table is complete without.

A Classic Pumpkin Pie with One Unique Ingredient

So what makes this an Old Fashioned Pumpkin Pie? It all comes down to one ingredient: milk (not evaporated milk).

I compared a dozen pumpkin pie recipes from cookbooks from the 1940s through the 1960s. They all used regular cow’s milk, compared to the evaporated milk used in more modern recipes. While evaporated milk makes a lovely pumpkin pie, I really did enjoy this classic version, made with regular milk. It’s softer, lighter, and a little more “melt in your mouth” than a more modern recipe.

I baked the pie in this Never Fail Pie Crust, which is always flaky, tender, and easy to roll out—it was an absolute winner.

Enjoy! Kate

What You’ll Need

• I love this Never Fail Pie Crust for this recipe. It works every time!
• The milk should be 2% or whole. I don’t recommend using skim, which has a higher water content.

Kate’s Tip for Making Pumpkin Pie

Pies always taste better on the day that they are made. That’s when the crust is the most crisp. That’s definitely true here, but if you’re making it the day before, be sure to cool the pie completely at room temperature before placing it in the fridge. Placing a warm pumpkin pie in the fridge will cause the crust to get soggy, due to the moisture content of the filling.

📖 Recipe

Old Fashioned Pumpkin Pie

Published by Kate

This classic recipe is made with regular milk (not evaporated milk) to create a light and tender, melt-in-your-mouth pumpkin pie filling.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 383 kcal

Ingredients

  

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• 1 (15 oz) can pumpkin purée
• 2 eggs
• 1½ cups milk
• 2 tablespoons melted butter
• ¾ cup sugar
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 9-inch pie crust or pie shell uncooked (I used half of this Never Fail Pie Crust)

Instructions

 

• Preheat oven to 425°F.
• In a large bowl, whisk together the 1 (15 oz) can pumpkin purée, 2 eggs, 1½ cups milk, 2 tablespoons melted butter, ¾ cup sugar, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, and ½ teaspoon salt until smooth.
• Pour into the pie shell (or pie crust, placed in a 9-inch pie dish).
• Bake for 15 minutes.
• Reduce the heat to 350°F and continue baking the pie for another 50–55 minutes. The pie will still jiggle slightly in the middle when you take it out. That’s ok—it’ll firm up as it cools.
• Let cool completely at room temperature, and refrigerate for at least two hours before slicing. Serve with whipped cream on top.

Notes

Make sure the pie crust/pie dish is at least 9 inches in diameter. It’ll be too much filling if it’s smaller. 

If I’m making this for Thanksgiving dinner, I would make the Never Fail Pie Crust the day before, roll out, cover, and refrigerate. (You’ll only need half of the pie crust recipe; freeze the rest or use for another pie.) On the morning of Thanksgiving, I’d make the pie in the morning, then let it cool completely on the countertop. Place in the fridge, uncovered, until it’s time for dessert.

If you do make the pie the day before, let it cool completely at room temperature before placing in the fridge. The moisture content in the filling can make the crust soggy if it’s refrigerated too soon. 

Nutrition

Calories: 383kcalCarbohydrates: 50gProtein: 7gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 52mgSodium: 390mgPotassium: 239mgFiber: 3gSugar: 23gVitamin A: 8461IUVitamin C: 2mgCalcium: 87mgIron: 2mg

Keyword old fashioned pumpkin pie

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