Never Make Pumpkin Pie Like This Again 🥧 Try This Old Grandma Trick Instead

Does your pumpkin pie crack down the middle, or come out with a pale, soggy crust? Oh, sugar, it was never you. Nobody ever showed you! 🥧 Grandma Ruth’s mother made a pumpkin pie every Thanksgiving for fifty years without a single crack. In this video, Ruth counts down her 7 secrets for a smooth-as-glass pumpkin pie with a crisp, golden crust, just in time for Thanksgiving. 🦃 ⏱ Chapters 0:00 Why your pumpkin pie cracks 1:15 #7 The soggy bottom (blind baking) 2:28 #6 Canned or fresh? The fight 3:10 #5 Mama’s two-minute stovetop trick 3:52 #4 The mixing (where cracks begin) 4:39 #3 The oven 5:12 #2 The wobble test 5:58 #1 What she did when the pie came out of the oven 6:56 Keep it in the fridge 7:24 Save money 7:36 Thanksgiving week plan 8:07 The 2 things to change this year The 7 secrets: ✅ Blind bake the crust first, and seal it with egg ✅ Use pure canned pumpkin, not pie filling ✅ Cook the pumpkin with the sugar and spices for 5–10 minutes ✅ Whisk by hand, and pour warm filling into a warm crust ✅ Bake at a steady 350°F on the lower rack ✅ Pull it while the middle still wobbles (about 170°F) ✅ Cool it slowly in the turned-off oven with the door cracked, for 20–30 minutes Ingredients (one 9-inch pie): 1 pie crust (homemade or frozen), blind baked 1 can (15 oz) pure pumpkin ¾ cup sugar (or packed brown sugar) 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, ½ tsp salt 1 can (12 oz) evaporated milk 2 eggs + 1 egg yolk 🧊 Remember: pumpkin pie is a custard. Once it’s cool, keep it in the fridge. 💬 Tell Grandma in the comments: are you a whipped cream house or a plain slice house? She reads every one! 👍 If this helped, please subscribe. Next time, Ruth shows you what to do with all those Thanksgiving leftovers. #pumpkinpie #thanksgiving #grandmasrecipes