• 47 Ratings

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

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

25 mins
50 mins at 375°
2 hrs

Traditional Pumpkin Pie


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

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

Instructions Checklist
  • 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.


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 (Traditional Pumpkin Pie)

286 calories; total fat 13g; saturated fat 4g; cholesterol 86mg; sodium 120mg; carbohydrates 38g; fiber 2g; protein 7g; vitamin a 1339RE; vitamin c 5mg; calcium 71mg; iron 2mg.

Pastry for Single-Crust Pie


Ingredient Checklist


Instructions Checklist
  • 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.



47 Ratings
  • 5 star values: 28
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 6
Rating: 4.0 stars
This would be a VERY BLAND Pumpkin pie! I add: 2 tsp Pumpkin Pie spice 1+ tsp Cinnamon 2 tsp Ground dried Ginger Plus my mom always added 1 Tablespoon of Molasses And NEVER forget to add the SALT! I did once and it was the WORST pie I ever had!!
Rating: Unrated
What if I want to start with a fresh pumpkin and not canned?