My Grandma's Fluffy Pumpkin Pie

This pie is famous in my family for every thanksgiving & easter! My cousins and I look forward to it all year. It's perfectly light and fluffy and nothing like store-bought!

My Grandma's Fluffy Pumpkin Pie

My Grandma's Fluffy Pumpkin Pie

Yield 2 pies
Author Kirsten Deneka
Prep time
45 Min
Cook time
50 Min
Total time
1 H & 35 M
Cook modePrevent screen from turning off

Ingredients

For the crust:
For the filling:
For whipped cream:

Instructions

For the crust:
  1. Mix flour, salt, cinnamon and sugar in a bowl. Add cubed butter mix in with a pastry cutter or fork.
  2. When the butter is pea-sized, add water and mix to combine. Add to a floured surface and form into a disk.
  3. Cover with plastic wrap and let chill in the fridge for at least 30 minutes.
  4. Roll out the pie dough to the desired thickness. Line dough on a pie plate and create the desired crust design. Add a few fork divots to the bottom of the dough.
  1. Add pumpkin purée, sugar, evaporated milk, and spices to a large bowl. In another bowl, add three eggs.
  2. Separate the yolks and add them to the filling, whisk to combine.
  3. Whip the egg whites with a hand mixer until they form soft peaks. Slowly fold in the egg whites into the pie mixture.
  4. Add the filling to the pies and bake at 375 F for 50 minutes on the second bottom rack of your oven. (The pie will have risen double in size when you remove it from the oven but it will deflate!)
  5. Let cool at room temperature for at least an hour or in the fridge overnight. (I like it best cold!)
  6. For whipped cream, whip heavy cream on high speed until soft peaks form.
  7. Add sugar and vanilla and whip for another 30 seconds. Serve on top of pie.
Pie, Pumpkin, Fall
Dessert
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