Traditional Pumpkin Pie

Families continue to reach for this classic holiday recipe that utilizes the convenience of canned pumpkin.

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4.0 by 46 people

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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 50 mins 375°F
  • Chill: 2 hrs

Traditional Pumpkin Pie

Directions

  1. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired.
  2. For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and milk; mix well.
  3. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell.
  4. To prevent overbrowning, cover edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Makes 8 servings.

From the Test Kitchen

Prepare, bake, and cool pie as above. Cover and refrigerate for up to 8 hours.

Test Kitchen Tip:

You can use 1-1/2 teaspoons pumpkin pie spice for the spices in this pie.

Pastry for Single-Crust Pie

Directions

  1. Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.
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Nutrition Facts (Traditional Pumpkin Pie)

  • Per serving:
  • 286 kcal ,
  • 13 g fat
  • (4 g sat. fat ,
  • 86 mg chol. ,
  • 120 mg sodium ,
  • 38 g carb. ,
  • 2 g fiber ,
  • 7 g pro.

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Reviews (1)

46 Ratings
413 Days Ago
What if I want to start with a fresh pumpkin and not canned?

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