Recipes and Cooking Traditional Pumpkin Pie 4.7 (3) 2 Reviews Families continue to reach for this classic holiday recipe that utilizes the convenience of canned pumpkin. 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 October 25, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 50 mins Chill Time: 2 hrs Total Time: 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Pastry for Single-Crust Pie (see below) 1 15 ounce can pumpkin ⅔ cup sugar 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg 3 slightly beaten eggs 1 5 ounce can (2/3 cup) evaporated milk ½ cup milk Pastry for Single-Crust Pie 1 ¼ cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening 4 tablespoon cold water Directions Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired. For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and milk; mix well. 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 in a 375 degree F oven 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. Refrigerate within 2 hours; cover for longer storage. Makes 8 servings. Pastry for Single-Crust Pie Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. Prepare, bake, and cool pie as above. Cover and refrigerate for up to 8 hours. Test Kitchen Tip: You can use 1-1/2 teaspoons pumpkin pie spice for the spices in this pie. Rate it Print Nutrition Facts (per serving) 286 Calories 13g Fat 38g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 286 % Daily Value * Total Fat 13g 17% Saturated Fat 4g 20% Cholesterol 86mg 29% Sodium 120mg 5% Total Carbohydrate 38g 14% Protein 7g Vitamin C 5.3mg 27% Calcium 70.7mg 5% Iron 2.3mg 13% *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.