Colonial Heirloom Pumpkin Custard Pie

by Gramma Rosalyn Upchurch

Our Colonial heirloom pumpkin custard pie family recipe, passed down from generation to generation, is perfection in an old-world flavor. Topped with fresh, homemade whipped cream, it is absolute perfection.

what's cool about this recipe

Super Fast to Make

Gramma Rosalyn was known for creating delectable food with surprisingly little effort. This heirloom pumpkin custard pie is no different. The instructions are functionally only 3 steps long; blend, bake, eat. Gotta love it. 

It's an Heirloom Custard Pie. And it's pie. Piiiiie. Pie.

Our Colonial heritage pumpkin pie family recipe, passed down from generation to generation, is an old-world flavor. Rich in molasses, this pie is perfection when topped with homemade whipped cream, and it graces our tables at every family event. This is the pie Gramma Whipps makes for Grampa often, and it's his absolute favorite pie. 

Smooth, Rich, and Not Overly Sweet

This pumpkin pie is rich in flavor, smooth, and light on sweet, leaving room to take-or-leave ice cream or whipped cream.  It's perfect for a post-dinner dessert or a stand-alone snack. 

The Perfect Pumpkin Pie

No matter what other pies we try, the consensus seems to be that as good as others are, this one is perfect. I'm not sure how many years and generations went into perfecting this simple recipe, but our ancestors gone done did good.

Colonial Heirloom Pumpkin Pie

Our Colonial heritage pumpkin pie family recipe, passed down from generation to generation is an old-world flavor. Rich in molasses, this pie is perfection when topped with homemade whipped cream, and graces our tables at every family event.

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings

Ingredients

  • 1 29 oz Can Pumpkin puree
  • 2 Cups Packed Brown Sugar
  • 1 tsp Salt
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Nutmeg
  • 4 Tbsp Molasses
  • 4 Eggs
  • 2 Cups Whole Milk or 1 Cup ea. Heavy Cream, Water

Instructions

  1. Preheat oven to 375 degrees.

  2. Blend all ingredients well, except milk to create a smooth texture without lumps. 

  3. Add milk.

  4. Pour pumpkin mixture into pie crust. 

  5. Bake 30 minutes, or until a knife inserted into the center of the pie comes out clean. 

  6. Top with whipped cream or ice cream. 

Quick background about where this recipe came from, and how it's used 

All I really know about this pie is that it has been handed down from generation to generation. Everytime Gramma Whipps makes it, she has to say, "This is Gramma [Rosalyn] Upchurch's pie."  Gramma Whipps makes it for Grampa often, and at every holiday, THIS is the pumpkin pie she makes sure to have several. There are rarely remaining pieces of pie following family gatherings, so if you're making one for a group, make several. If you're making it just because, make 2. Seriously, make 2. You'll need them both. 

Making it into a Mix/ Bulk pre-prepared 

  • FREEZING:

    If you want to, you can freeze them. They keep well in the freezer. Gramma often makes several at a time, and freezes several for those times she needs a pie in a hurry. Just put it out on the counter and let it defrost overnight. 

Food Pairing Suggestions

  • everything. Just everything.
  • Whipped Cream
  • Ice Cream
  • Holiday dinners
  • Any Dinner
  • Any food
  • No other food at all
  • A second piece of pie

 

Drink Pairing Suggestions

  • milk
  • my personal AIP milk (1/2 cream, 1/2 water)
  • Spiced Apple Cider
  • coffee
  • apple/cinnamon spiced tea