Traditional Pumpkin Pie

4.7
(3)

Families continue to reach for this classic holiday recipe that utilizes the convenience of canned pumpkin.

Prep Time:
25 mins
Bake Time:
50 mins
Chill Time:
2 hrs
Total Time:
25 mins
Servings:
8

Ingredients

  • 1 recipe Pastry for Single-Crust Pie (see below)

  • 1 15 ounce can pumpkin

  • 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

  • cup shortening

  • 4 tablespoon cold water

Directions

  1. 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.

  2. 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.

  3. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell.

  4. 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

  1. 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.

    Traditional Pumpkin Pie

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.

Nutrition Facts (per serving)

286 Calories
13g Fat
38g Carbs
7g Protein
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.

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