Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 30, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 55 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 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 ⅓ 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 Directions 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. 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. 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. To serve, if desired, top with Cranberry-Pecan Caramel Topper and/or Sweetened Whipped Cream. Cranberry-Pecan Caramel Topper 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 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 In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size. 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. 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. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. 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. Rate it Print Nutrition Facts (per serving) 283 Calories 12g Fat 40g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.