Nana’s Pumpkin Pie
Last Updated on August 21, 2026 by Kiersten James
My late Nana’s pumpkin pie is made with molasses and a splash of brandy for a rich family recipe we’ve made every Thanksgiving for generations.
Every Thanksgiving, my dad’s side of the family gathered at my Nana’s house in Bristol, Rhode Island. The house was always full, the kitchen stayed busy all day, and by the time dessert came around, everyone was looking for Nana’s pumpkin pie.
She made this same recipe every year, and it wasn’t Thanksgiving without it. The filling is different from most pumpkin pies because she added molasses and a splash of brandy.
Neither one overpowers the pie, but together they give it a deeper, richer flavor that has become part of our family’s Thanksgiving tradition.
Back in 2003, long before I ever imagined I’d have a recipe website, I emailed Nana asking for her pumpkin pie recipe. She sent it to me, and I’ve been making it ever since.
Today, I usually bake it as one deep-dish pie using my homemade pie crusts that I keep stocked in the freezer for the holidays. Nana always made two regular pies with refrigerated pie crusts and swore Marie Callender’s made the best ones.
I still wear her red and white striped apron in my kitchen every single day, so this pie feels like I’m spending a little extra time with her again.
Why You’ll Love This Recipe
- The molasses gives the filling a richer flavor than traditional pumpkin pie.
- Brandy adds warmth that complements the pumpkin and spices.
- The filling comes together in just a few minutes.
- Make it as one deep-dish pie or two standard pies.
- It’s easy to make ahead for Thanksgiving or Christmas.
- A treasured family recipe of mine that’s been enjoyed for generations.
Deep-Dish or Traditional
This recipe has changed just a little over the years. The filling is the same either way.
The Way Nana Made It
- Two standard pumpkin pies
- Refrigerated pie crusts
- Bake for 50 to 60 minutes
The Way I Make It Today
- One deep-dish pumpkin pie
- Homemade pie crust
- Bake for about 90 minutes
Frequently Asked Questions
Can I leave out the brandy?
Yes. The pie will still be delicious, but the brandy is part of what makes Nana’s recipe unique.
Can I make this ahead of Thanksgiving?
Absolutely. Pumpkin pie is one of the best make-ahead desserts because it needs time to cool and chill before serving.
Can I use refrigerated pie crust?
Yes. That’s exactly how Nana made this recipe. I now use homemade pie crust because I make and freeze several before the holidays.
Why does this recipe make one deep-dish pie?
Originally, Nana made two standard pies because our family Thanksgiving gatherings were so large.
Today, I usually bake the same filling in one deep-dish pie for my own family, as there are a variety of dessert items to choose from.
How to Make Nana’s Pumpkin Pie
Ingredients:
- 1 (14.5-ounce) can of Libby’s pumpkin puree
- 2 tablespoons molasses
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 1 cup whole milk
- 2 tablespoons brandy
- 3 large eggs, beaten
- Homemade pie crust for one deep-dish pie or two standard 9-inch pie crusts
Ingredient Notes
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling.
Molasses: Regular unsulphured molasses gives this pie its signature rich flavor and darker color.
Brandy: The alcohol bakes off, leaving behind a subtle warmth that blends beautifully with the spices.
Pie Crust: I now use my homemade pie crust that I freeze ahead for the holidays, but refrigerated pie crusts work just as well.
Instructions:
Preheat the oven to 350°F.
In a large mixing bowl, whisk together the pumpkin puree, molasses, cinnamon, ginger, cloves, salt, and brown sugar.
Add the milk, beaten eggs, and brandy. Whisk until the filling is smooth.
Place the pie dish on a baking sheet for easy transferring.
Pour the filling into one prepared deep-dish pie crust or divide it evenly between two standard pie crusts.
Bake until the filling is set. If the crust begins browning too quickly, loosely cover the edges with foil during the last part of baking.
- Deep-dish pie: About 90 minutes.
- Standard pies: 50 to 60 minutes.
Cool completely before serving.
Storage & Freezing:
Cover and refrigerate for up to 4 days.
To Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Tips for Best Results
- Place the pie on a baking sheet before transferring it to the oven.
- Don’t overbake. The center should still have the slightest jiggle when you remove it from the oven.
- Cool completely before slicing.
- Refrigerate several hours before serving for the cleanest slices.
How to Serve Pumpkin Pie
We never serve this pie without homemade whipped cream.
The lightly sweetened whipped cream balances the rich pumpkin filling perfectly, and I still can’t imagine serving it any other way.
If you have a few extra minutes, I highly recommend making a batch instead of using store-bought whipped topping.
More Pumpkin Recipes for Fall Baking
- Pumpkin Bread
- Pumpkin Cinnamon Rolls
- Pumpkin Roll
- Soft Frosted Pumpkin Cookies
- Pumpkin Cheesecake Bars
- Pumpkin Cupcakes with Cream Cheese Frosting
Nana's Pumpkin Pie
My late Nana’s pumpkin pie is made with molasses and a splash of brandy for a rich family recipe we’ve made every Thanksgiving for generations.
Ingredients
- 1 (14.5-ounce) can of Libby's pumpkin puree
- 2 tablespoons molasses
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 1 cup whole milk
- 2 tablespoons brandy
- 3 large eggs, beaten
- Homemade pie crust for one deep-dish pie or two standard 9-inch pie crusts
Instructions
1. Preheat the oven to 350°F.
2. In a large mixing bowl, whisk together the pumpkin puree, molasses, cinnamon, ginger, cloves, salt, and brown sugar.
3. Add the milk, beaten eggs, and brandy. Whisk until the filling is smooth.
4. Place the pie dish on a baking sheet for easy transferring.
5. Pour the filling into one prepared deep-dish pie crust or divide it evenly between two standard pie crusts.
6. Bake until the filling is set.
- Deep-dish pie: About 90 minutes.
- Standard pies: 50 to 60 minutes.
7. If the crust begins browning too quickly, loosely cover the edges with foil during the last part of baking.
8. Cool completely before serving.
Notes
Makes one deep-dish pie or two standard pies.
Homemade or refrigerated pie crusts both work fine.
Serve chilled with homemade whipped cream.
Refrigerate leftovers for up to 4 days or freeze for up to 2 months.
