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Pumpkin Pie

Makes: 8 servings
Serving size: 1 slice
Prep 30 mins Bake 400°F1 hr
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
Makes: 8 servings
Yield: 1 piecrust
Start to Finish 15 mins
Ingredients
  • 1 1/2  cups  all-purpose flour
  • 1/2  teaspoon  salt
  • 1/4  cup  shortening
  • 1/4  cup  butter, cut up, or shortening
  • 1/4 - 1/3  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)
  • Servings Per Recipe 8,
  • cal. (kcal) 449,
  • Fat, total (g) 25,
  • chol. (mg) 158,
  • sat. fat (g) 13,
  • carb. (g) 49,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 1,
  • fiber (g) 3,
  • sugar (g) 25,
  • pro. (g) 8,
  • vit. A (IU) 87,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 400,
  • Potassium (mg) 274,
  • calcium (mg) 111,
  • iron (mg) 3,
  • Starch () 1,
  • Other Carb () 2,
  • Lean Meat () 1,
  • Fat () 5,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Pastry for a Single-Crust Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 191,
  • Fat, total (g) 12,
  • chol. (mg) 15,
  • sat. fat (g) 5,
  • carb. (g) 18,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 1,
  • fiber (g) 1,
  • sugar (g) 0,
  • pro. (g) 2,
  • vit. A (IU) 194,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 187,
  • Potassium (mg) 27,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Starch () 1,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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