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1
recipe Pastry for Single-Crust Pie (see below)
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1
15 ounce can pumpkin
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2/3
cup sugar
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1
teaspoon ground cinnamon
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1/2
teaspoon ground ginger
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1/2
teaspoon ground nutmeg
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3
slightly beaten eggs
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1
5 ounce can (2/3 cup) evaporated milk
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1/2
cup milk
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.
- Make Ahead Tip Prepare, bake, and cool pie as above. Cover and refrigerate for up to 8 hours.
- Tip Test Kitchen Tip:You can use 1-1/2 teaspoons pumpkin pie spice for the spices in this pie.
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1 1/4
cups all-purpose flour
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1/4
teaspoon salt
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1/3
cup shortening
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4
- 5
tablespoons cold water
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.
- Servings Per Recipe 8,
- Calories 286,
- Protein (gm) 7,
- Carbohydrate (gm) 38,
- Fat, total (gm) 13,
- Cholesterol (mg) 86,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 1339,
- Vitamin C (mg) 5,
- Sodium (mg) 120,
- Calcium (DV %) 71,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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this is the best pumpkin pie recipe i have found. but instead of using canned pumpkin i cook up my own pumpkins for pies. every loves pumpkin pie made from this recipe
8/29/2011 02:28:28 PM Report AbuseThe recipe was easy and my first pumpkin pie turned out great! I wish the recipe for the crust made a bit more dough, my pie didn't have much for edges - but it tasted great!
12/22/2009 03:16:07 PM Report Abuse