What was the original pumpkin pie?

The earliest pumpkin pies were quite different from what we enjoy today. In the 1600s, early settlers baked spiced pumpkin custard inside hollowed pumpkins rather than in a crust. Over time, recipes evolved to include pie crust and the sweet pumpkin pie filling we now serve at Thanksgiving.

What are common pumpkin pie mistakes?

The biggest mistakes include overbaking the pie, which causes cracks, and skipping blind-baking, which leads to soggy crusts. Using too much spice can overwhelm the filling, while too little leaves it bland. Balancing pumpkin puree with eggs, milk, and pumpkin spice ensures a silky, flavorful dessert.

Is Libby’s 100% pure pumpkin actually pumpkin?

Yes, Libby’s canned pumpkin is made from a special variety of pumpkin called Dickinson pumpkin . It’s slightly different from the carving pumpkins used at Halloween but has a sweeter, denser flesh that’s perfect for pie filling. That’s why many pumpkin dessert recipes recommend Libby’s for consistent results.

Is pumpkin pie better with evaporated milk or sweetened condensed milk?

Both work, but they give different results. Evaporated milk keeps the pie filling light and silky, closer to the classic style. Sweetened condensed milk makes the filling richer and sweeter, often creating a denser texture. For a traditional Thanksgiving pie, evaporated milk is usually the choice.

Classic Old-Fashioned Pumpkin Pie Recipe Tradition

Classic Old-Fashioned Pumpkin Pie Recipe for a Perfect Thanksgiving

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A Classic Old-Fashioned Pumpkin Pie with a flaky crust, creamy spiced filling, and a touch of tradition. Perfect for Thanksgiving.

Author: Chef Christina
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 1 pie (8 servings)
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 pie crust (homemade or store-bought)

2 cups pumpkin puree (fresh or canned)

3 large eggs

1 cup evaporated milk

3/4 cup granulated sugar

1/4 cup brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

1/2 tsp salt

Optional: 1 tbsp bourbon

Whipped cream for topping

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C).

2. Roll out pie crust and place into a 9-inch pie dish. Blind bake for 10 minutes.

3. In a bowl, whisk pumpkin puree, eggs, sugars, spices, salt, and evaporated milk until smooth.

4. Pour filling into crust. Bake for 50–60 minutes, until center is set with slight jiggle.

5. Cool completely before serving. Top with whipped cream.

Notes

For extra flavor, substitute homemade pumpkin puree for canned.

Add a splash of bourbon for depth.

Store leftovers covered in the fridge up to 4 days or freeze slices for a month.

Find it online: https://www.ketorecipesideas.com/classic-old-fashioned-pumpkin-pie/