Rating: 4.06 stars
17 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
  • 17 Ratings

Cinnamon, ginger, and nutmeg make this easy pumpkin pie a perennial favorite.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
50 mins at 375°
Servings:
8
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Classic Pumpkin Pie

Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 375 degrees F. Prepare and roll out Pastry for Single-Crust Pie.

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  • For filling, in a medium bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined.

Instructions Checklist
  • Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.

Nutrition Facts (Classic Pumpkin Pie)

255 calories; total fat 13g; saturated fat 4g; polyunsaturated fat 3g; monounsaturated fat 5g; cholesterol 61mg; sodium 94mg; potassium 176mg; carbohydrates 31g; fiber 2g; sugar 14g; protein 5g; vitamin a 0RE; vitamin a 11564IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 16mcg; vitamin b12 0mcg; calcium 50mg; iron 2mg.

Pastry for Single-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of cold water at a time (using a total of 4 to 5 tablespoons water), until all flour mixture is moistened. Form dough in ball. On lightly floured surface use hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp and form a high edge to keep filling from bubbling over. Do not prick pastry.

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Reviews

17 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
12/08/2013
It might have been the pumpkin I used (Baker's Corner, Aldi's), but my filling turned out bland, even after adding 1/4 tsp cloves. It was also very runny, even though I cut the milk down to 1/2 cup.