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I don’t know about you, but our family does not wait until Thanksgiving for the first pumpkin pie of the season. Pumpkin pie recipes are endless and for years, I admit, I used the recipe on the can. It’s pretty dang good. But then I was taught by the master. Grandma. She loaded her pumpkin pie with usual cinnamon, ginger, and nutmeg spices AND mace! The only thing I knew about mace was that it came in a spray to ward off would-be attackers. Mace is a beautiful deep dark golden yellow that adds another zippy note making pumpkin pie perfect.
Granny’s recipe uses more eggs and less milk but it is still creamy pumpkin pie deliciousness. Give this pie a chance, it may up your pumpkin pie game.
For added fun, instead of a traditional crimped crust, I used mini-leaf cookie cutters for the border. I baked the last few separately for some decor on the pie, which also covers cracks after baking. It’s a nice added touch and it doesn’t take a lot of extra effort. Everyone will oooo and aaaah over your work of art. You will love this this set of Mini Autumn Leaf Cookie Cutters from Amazon!
I used about 26 leaf cut outs for a a 9-inch pie plate. A 10-inch pie plate will need about 35 or so. Just cut off the edges of the pie dough, no worries if there are tears or imperfections!
Brush on water or egg wash to adhere the leaves on the crust. What I should have done was brush egg wash on the leaves after attaching them too. This will inspire me (bother me) to make another beautiful pumpkin pie and update pictures!
One final tip to prevent your pumpkin pie from cracking in the middle as it cools. About 5 to 7 minutes before it’s done baking (the center of the pie should be ever so slightly wobbly, but almost set) turn off the oven and crack the oven door. Let your pumpkin sit for about 20 minutes and then place on the counter top to finish cooling. This method is usually foolproof. If it does crack, no worries, put some of those extra baked leaves to cover it up!
For gluten free pie, use my Gluten Free Pie Crust made with my All Purpose Gluten Free Flour.
Okay, time to tap into your inner pie muse and don’t forget the whipped topping. Oh yes, this is going to be good.
Classic Pumpkin Pie
Pumpkin custard made with extra eggs and extra spices for a velvety custard perfect pumpkin pie.
8
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minutesKeep the screen of your device on
Ingredients
- Pumpkin Filling (makes two 9-inch pumpkin pies)
One 29 ounce One canned pumpkin
2 cups 2 pure cane sugar
6 large 6 eggs
2 teaspoons 2 ginger
2 teaspoons 2 cinnamon
1/2 teaspoon 1/2 nutmeg
1-1/2 teaspoons 1-1/2 mace
1/2 teaspoon 1/2 salt
1 cup 1 whole milk or evaporated milk
- Grandma's Pie Crust (makes two single crust pies)
2 cups 2 all purpose flour
2 tablespoons 2 sugar
1 teaspoon 1 salt
1/8 teaspoon 1/8 baking powder
1 cup 1 vegetable shortening
1/2 cup 1/2 cold water
Directions
- Pie Crust
- Stir together all the dry ingredients. Using a large fork or pastry cutter, cut in the shortening until crumbly.
- Add the cold water all at once and mix just until forms a ball (do not knead orover mix). The dough will be rather soft.
- Divide dough in half. Roll out one half on heavily floured counter top about 1 to 1-1/2 inches wider than pie plate. Roll up dough on to rolling pin and unroll into pie plate (dough is too soft to pick up by hand). Repeat for second pie.
- Filling and Baking
- Preheat oven to 350 F.
- With whisk or electric mixer, mix the pumpkin and spices together. Beat in eggs and milk until thoroughly combined and smooth.
- Pour into 2 unbaked pie shells. Bake at 350 for 40 to 45 minutes. The last 5 to 7 minutes of baking, turn off oven and crack the oven door open to let heat escape and pie to set. This helps the middle of the custard to not crack.
- Remove from oven and place on counter top to cool. Serve cold with whipped topping!
I love the gingerbread crust that goes with your pumpkin pie. It is so delicious.
You are so fabulous and so glad you loved that recipe!
Should have mentioned this is for 2 deep dish pumpkin pies. I made 2 regular pies and then 1 deep dish to use the rest up. It’s a good pie so I’m not complaining, but it was twice as many pies as I wanted. I’m going to reduce the sugar by 1/3 to 1/2 next time, it was too sweet for me.
9-inch plates are not always the same (depth, slight width difference). Kudos for making it your own!
How many eggs do you use? I do not see it in the recipe.
6 eggs. Oh my gosh. I just updated to a new recipe program and evidently I didn’t update this one properly. Thanks for the very important “catch”!
Where do you get the little maple leaf cookie cutter?
I have a cake supply store I use, but Michael’s (and other craft stores) sells a mini-set (Wilton brand) of 6, pretty inexpensive.
yummmmmmmm this looks so pretty and I’m excited to try it with the mace