Recipes and Cooking Pumpkin Pan Pie Who says you can only enjoy pumpkin pie one way? This version uses a rectangular pan instead of the traditional circle for a new spin on pumpkin pie. 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 September 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Bake Time: 40 mins Total Time: 30 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 recipe Pastry for a Double-Crust Pie 1 15 ounce can pumpkin (1 3/4 cups) ¾ cup packed brown sugar 1 ¼ teaspoon pumpkin pie spice ½ teaspoon salt 4 eggs, lightly beaten 1 ½ cup half-and-half Whipped cream (optional) Pastry for a Double-Crust Pie 2 ½ cup all-purpose flour 1 teaspoon salt ½ cup shortening ¼ cup butter, cut up, or shortening ½ cup ice water Directions Preheat oven to 400°F. Line a 15x10-inch baking pan with foil. Prepare Pastry for a Double-Crust Pie. Pat onto bottom and up sides of prepared pan. Do not prick pastry. Line pastry with a double thickness of foil. Bake 10 minutes; remove foil. Meanwhile, in a large bowl combine next four ingredients (through salt). Stir in eggs just until combined. Gradually stir in half-and-half. Spread over partially baked piecrust. Bake 30 minutes more or until a knife comes out clean. Cool on a wire rack. Cover and chill within 2 hours. If desired, serve with whipped cream and sprinkle with additional pumpkin pie spice. Pastry for a Double-Crust Pie In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls. Rate it Print Nutrition Facts (per serving) 249 Calories 13g Fat 28g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 249 % Daily Value * Total Fat 13g 17% Saturated Fat 6g 30% Cholesterol 63mg 21% Sodium 273mg 12% Total Carbohydrate 28g 10% Total Sugars 12g Protein 5g Vitamin C 1.4mg 7% Calcium 51mg 4% Iron 1.6mg 9% Potassium 138mg 3% Fatty acids, total trans 1g Folate, total 45.7mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *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.