Preheat oven to 425º F. In a blender, combine dry ingredients, then mix in wet ingredients. Once blended, pour mix into pie shells. Bake at 425 for 10-15 minutes, until the top firms up. Drop oven temperature to 350 degrees F. Bake for another 30-40 minutes, until cooked through. Test by inserting a fork, toothpick or knife in the center of the pie. If it doesn’t come out clean, then it needs more time.
I prefer utilizing a graham cracker pie shell.
Serve with homemade whip cream, Vanilla Bean, or French Vanilla ice cream.
Yield: 2 – 9″ pies
Servings: 16
I also like using fresh pumpkin, vs a processed can. To use fresh, cut up the pumpkin into slices, or cubes. Bake in 400 degree oven for about 40 minutes, or until lightly brown, and or fully cooked. A fork should be able to slide in, and out of the pumpkin easily. Remove from oven, and allow to cool. Peel skin with a peeler, or pairing knife. Then puree pumpkin. Freeze whatever is left over in a freezer bag so you can make pies whenever you’d like thought the year!
Side note: Do not throw out the seeds. Toasting them makes for a great snack, or salad topper! Spread seeds in a single layer on a sheet pan, lightly salt, and bake in the oven (you can do this while the pumpkin is baking) for about 15 minutes, or until brown.
Nonna’s Pumpkin Pie – A Family Tradition Like No Other
In our family, pumpkin pie isn’t just a dessert—it’s a legacy. Every holiday, every chilly evening when the wind howled outside, and every time we just needed a little extra comfort, Nonna would pull out her worn, flour-dusted recipe book and get to work. But if you think this is just another pumpkin pie, think again.
Nonna’s version is unlike any other. It’s not the overly sweet, overly spiced kind you find in every store. It’s silky, rich, and deeply flavorful, made with a perfect balance of real pumpkin, warm spices, and the creamiest blend of half & half and heavy cream—a secret she swore by. And the crust? Forget the traditional pastry—Nonna always insisted on a graham cracker crust for just the right contrast of crunch and warmth.
She never believed in shortcuts, which is why she always used fresh pumpkin, roasted until golden and pureed by hand. The extra effort made all the difference, and the smell of caramelized pumpkin filled the kitchen long before the pie even went into the oven.
As kids, we’d watch in awe as she blended the perfect mix of cinnamon, nutmeg, and vanilla, tasting the batter to make sure it had just the right balance of warmth and sweetness. We learned that baking wasn’t just about the ingredients—it was about intuition, about knowing when something “felt right.”
Nonna may not be standing at the counter anymore, but her recipe remains. And while pumpkin pie is most often associated with fall and the holidays, in our house, it’s a year-round staple. Because when the air is crisp and cold, there’s nothing quite like the warmth of a slice of Nonna’s Pumpkin Pie.
So whether you make this for a family gathering, a special occasion, or just because the weather is calling for something cozy, know that you’re not just baking a pie—you’re carrying on a tradition that has warmed hearts for generations.
Buon Appetito, from our family to yours. 🥧✨
Your grocery list to easily buy all the ingredients can be accessed: here.
Nonnas Delights 