• 5 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
55 mins at 375°
Servings:
8
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Best Pumpkin Pie

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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

Nutrition Facts (Best Pumpkin Pie)

283 calories; total fat 12g; saturated fat 3g; polyunsaturated fat 3g; monounsaturated fat 5g; cholesterol 82mg; sodium 263mg; potassium 217mg; carbohydrates 40g; fiber 2g; sugar 22g; protein 6g; vitamin a 82IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 52mcg; vitamin b12mcg; calcium 81mg; iron 2mg.

Cranberry-Pecan Caramel Topper

Ingredients

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Directions

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  • 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.

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Sweetened Whipped Cream

Ingredients

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Directions

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  • 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).

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Pastry for a Single-Crust Pie

Ingredients

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Directions

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  • In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.

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  • 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.

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  • 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.

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  • Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.

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  • 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 (Pastry for a Single-Crust Pie)

191 calories; total fat 12g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 15mg; sodium 187mg; potassium 27mg; carbohydrates 18g; fiber 1g; sugarg; protein 2g; trans fatty acid 1g; vitamin a 194IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 44mcg; vitamin b12mcg; calcium 10mg; iron 1mg.

Reviews

5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0