The BEST old fashioned pumpkin pie recipe! Make it easy with canned pumpkin puree, sweetened condensed milk and lots of seasonal spices. Thanksgiving pie never looked so tasty!
It’s always a good time for pumpkin pie – especially if it brings back warm memories of family, home and comfort. This totally easy old fashioned pumpkin pie recipe is topped with toasty marshmallows, just like Gran used to make. We consider it made from scratch – all but the crust.
I’m not a huge fan of marshmallows, so I left some of the pumpkin exposed and added pecans to toast with the marshmallows. It’s so creamy and delicious, and just the right balance of sweetness as far as I’m concerned. Use a heavier hand on the marshmallows if you love them – Gran added a huge pile of mini marshmallows all over the top of her pie, which is AMAZING if you love marshmallows.
What Pie Crust to Use
For this pie, I used a refrigerated pie dough that comes 2 crusts to a box. Be sure to let the crusts warm to room temperature before trying to roll it out. If the dough is too cold, it will break apart. After rolling, place the crust dough in the pie pan, press down on the bottom and sides and crimp the edges.
There’s usually not much extra dough, so I just tuck it under the edges before crimping. I love to maker pies ahead and stash them in the freezer, so I usually will use aluminum foil pans, but if I was only making one pie, I would use a glass or ceramic pie pan.
For a super simple option, purchase a refrigerated or frozen crust that’s already rolled and in it’s own aluminum pie pan. All you need to do for that type of crust is pour in the filling and bake!
Ingredients to make Old Fashioned Pumpkin Pie
- Unbaked Pie Crust – we used refrigerated crust dough that comes two pie dough rounds to a box.
- Pumpkin – canned 100% pumpkin puree was used to make this pie. This is NOT the same things as pumpkin pie filling.
- Eggs – large eggs were used here.
- Sweetened Condensed Milk – there is already sugar added to sweetened condensed milk. It’s added to prolong the shelf life of regular condensed milk.
- Nutmeg – brings out the flavor of the pumpkin.
- Vanilla Extract – adds delicious flavor to sweet baked goods.
- Marshmallows – we love to use regular size marshmallows ( there’s always an extra bag in the pantry leftover from making smores) but mini marshmallows may be a little easier to toast.
How To Make Ahead Old Fashioned Pumpkin Pie
Make Ahead and Refrigerate
- Bake pie according to recipe. Cool completely on a wire rack. DO NOT add marshmallows.
- Wrap pie in plastic or place entire pie in large plastic storage bag and refrigerate for up to 3 days.
- Place marshmallows and toast under the broiler right before serving.
For the Freezer
- Bake pie according to recipe and allow to cool completely on a wire rack. DO NOT add marshmallows before freezing.
- Wrap entire pie in plastic, then a layer of foil. Label and freeze up to 3 months.
- Thaw in refrigerator 24 hours ahead, still wrapped in plastic.
- Add marshmallows and toast under the broiler right before serving.
More Pumpkin Dessert Ideas
- Easy Brandy Pumpkin Pie
- Make Ahead Pumpkin Pie (Freezer Recipe)
- Pumpkin Bundt Cake
- Brown Sugar Pumpkin Cheesecake
- Pumpkin Slab Pie
Old Fashioned Pumpkin Pie
Click highlighted ingredients to buy them!
- 1 9-inch unbaked pie shell*
- 1 large egg white, beaten, optional
- 15 ounce pumpkin puree, 1 (15 ounce) can
- 14 ounce sweetened condensed milk, 1 (14 ounce) can – NOT evaporated milk
- 2 large eggs, room temperature
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 2 cups marshmallows, regular or mini marshmallows
- 2 tbsp chopped pecans for garnish, optional
- Preheat oven to 400°F. Beat egg white and lightly brush over surface of unbaked pie shell.
- Whisk pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, cloves, nutmeg and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350°F and continue to bake for Bake 35 to 40 minutes, until the crust is browned and the filling is almost set in the center. If the crust starts to brown too much, cover crust with strips of tin foil or a silicone crust protector. Pie is done when knife inserted 1-inch from the crust comes out clean. Cool completely on wire rack.
- Place marshmallows on top of cooled pie. Place under broiler or use a kitchen torch to toast marshmallows.
- Bake pie according to recipe. Cool completely on a wire rack. DO NOT add marshmallows or nuts. Wrap pie in plastic or place entire pie in large plastic storage bag and refrigerate for up to 3 days. Place marshmallows (and nuts) on top and toast right before serving.
- Bake pie according to recipe and allow to cool completely on a wire rack. DO NOT add marshmallows or nuts before freezing. Wrap entire pie in plastic, then a layer of foil. Label and freeze up to 3 months. Thaw in refrigerator 24 hours ahead, still wrapped in plastic. Add marshmallows (and nuts) and toast under the broiler right before serving.
NUTRITION INFORMATION PER SERVING
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