Grandma’s Pumpkin Pie


We had a request to make a pumpkin pie without evaporated milk.  Using the pumpkin pie mix, we came up with this recipe and tested it in the office.  During the test, an exclamation rang out “this tastes exactly like my Grandma’s pumpkin pie,” and then we had the perfect name!


1 can Farmer's Market pumpkin pie mix
2 tablespoons brown sugar
1 1/2 teaspoon cornstarch
pinch salt
3 eggs
1/2 cup half and half
1/2 cup milk
1 deep dish pie crust


Preheat oven to 375ºF. In a bowl, whisk together the brown sugar, cornstarch and salt. Add the pumpkin, eggs, cream and milk and whisk to combine. Pour the filling into a deep dish pie crust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if they brown too quickly. Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving.

2 Responses

  1. Jessica says:

    I made this and it was delicious. I didn’t have half and half or milk but I had heavy whipping cream so used 1 cup of that instead. And the only other thing I changed was I added 1 teaspoon of vanilla.

  2. Catherine says:

    I bought this by accident (thinking it was pumpkin puree) . I’m not ashamed to say I ate it raw from the can. It’s delicious. I picked up some more and plan on baking a vegan version of the pie.

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