Best Pumpkin Pie

What makes this recipe for pumpkin pie the best? The delightful spice combination in the pumpkin pie filling and the simple homemade whipped cream topping.

Best Pumpkin Pie
Prep Time:
30 mins
Bake Time:
55 mins
Total Time:
30 mins


  • 1 recipe Pastry for Single-Crust Pie

  • 1 15 ounce can pumpkin

  • ¾ cup sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon salt

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • 3 eggs, lightly beaten

  • 1 ¼ cup milk

  • 1 recipe Cranberry-Pecan Caramel Topper (optional)

  • 1 recipe Sweetened Whipped Cream (optional)

Cranberry-Pecan Caramel Topper

  • cup dried cranberries

  • 3 tablespoon brandy

  • 1 ½ cup pecan halves, toasted

  • ¼ cup caramel-flavored ice cream topping

Sweetened Whipped Cream

  • 1 cup whipping cream

  • 2 tablespoon sugar

  • ½ teaspoon vanilla

Pastry for a Single-Crust Pie

  • 1 ½ cup all-purpose flour

  • ½ teaspoon salt

  • ¼ cup shortening

  • ¼ cup butter, cut up, or shortening

  • ¼ cup cold water


  1. Preheat oven to 375°F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry circle and trim. Crimp edge as desired.

  2. For filling, in a large bowl combine pumpkin, sugar, cinnamon, ginger, salt, nutmeg, and cloves. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir just until combined.

  3. Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake for 30 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.

  4. To serve, if desired, top with Cranberry-Pecan Caramel Topper and/or Sweetened Whipped Cream.

Cranberry-Pecan Caramel Topper

  1. In a medium bowl combine dried cranberries and brandy; let stand for 15 minutes. Stir in pecan halves and caramel-flavored ice cream topping. Serve immediately or cover and chill for up to 1 week. Bring to room temperature before serving.

Sweetened Whipped Cream

  1. In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

Pastry for a Single-Crust Pie

  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 (per serving)

283 Calories
12g Fat
40g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 283
% Daily Value *
Total Fat 12g 15%
Saturated Fat 3g 15%
Cholesterol 82mg 27%
Sodium 263mg 11%
Total Carbohydrate 40g 15%
Total Sugars 22g
Protein 6g
Vitamin C 2.4mg 12%
Calcium 80.8mg 6%
Iron 2.2mg 12%
Potassium 217mg 5%
Folate, total 52.4mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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