Pumpkin Pie

Makes:
8 servings
Serving Size:
1 slice
Prep:
30 mins
Bake:
1 hr 400°F
Rate me!


Pumpkin Pie

Ingredients
1
Recipe Pastry for a Single-Crust Pie
1
15 ounce can pumpkin
3/4
cup packed brown sugar
1 1/4
teaspoons ground cinnamon
1
teaspoon ground ginger
1/2
teaspoon salt
1/4
teaspoon ground cloves
1/4
teaspoon finely shredded orange peel (optional)
4
eggs, lightly beaten
1 1/2
cups half-and-half or light cream
 
Whipped cream (optional)

Directions

  1. Preheat oven to 400 degrees F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface roll pastry into a 12-inch circle. Ease pastry circle into a 9-inch pie plate without stretching it. Trim pastry to 1/2 inch beyond outside edge of pie plate.* Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 15 minutes; remove foil.
  2. Meanwhile, in a large bowl combine pumpkin, brown sugar, cinnamon, ginger, salt, cloves, and, if desired, orange peel. Add eggs; beat lightly with a fork until combined. Gradually add half-and-half, stirring just until combined.
  3. Place pastry shell on oven rack. Carefully pour pumpkin mixture into pastry shell. Cover edge of pie loosely with foil. Bake for 20 minutes; remove foil. Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill within 2 hours. If desired, serve with whipped cream.

From the Test Kitchen

*

If you like, roll out the pastry trimmings and cut into leaf shapes with small cookie cutters. Place on a baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Bake alongside pie until golden; cool. Use shapes to garnish pie before serving.

Pastry for a Single-Crust Pie

Ingredients

1 1/2
1/2
teaspoon salt
1/4
cup shortening
1/4
cup butter, cut up, or shortening
1/4
cup cold water

Directions

  1. In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
  2. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
  3. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
  4. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
  5. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

Nutrition Facts

(Pumpkin Pie)
    Per serving:
  • 449 kcal cal.,
  • 25 g fat
  • (13 g sat. fat,
  • 3 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 158 mg chol.,
  • 400 mg sodium,
  • 49 g carb.,
  • 3 g fiber,
  • 25 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Pastry for a Single-Crust Pie)
    Per serving:
  • 191 kcal cal.,
  • 12 g fat
  • (5 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 15 mg chol.,
  • 187 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 0 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

close

Loading... Please wait...