Pumpkin Pie

Prep Time:
30 mins
Bake Time:
1 hrs
Total Time:
30 mins
Servings:
8

Ingredients

  • 1 Recipe Pastry for a Single-Crust Pie

  • 1 15 ounce can pumpkin

  • ¾ cup packed brown sugar

  • 1 ¼ teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • ½ teaspoon salt

  • ¼ teaspoon ground cloves

  • ¼ teaspoon finely shredded orange peel (optional)

  • 4 eggs, lightly beaten

  • 1 ½ cup half-and-half or light cream

  • Whipped cream (optional)

Pastry for a Single-Crust Pie

  • 1 ½ cup all-purpose flour

  • ½ teaspoon salt

  • ¼ cup shortening

  • ¼ cup butter, cut up, or shortening

  • ¼ cup cold water

Directions

  1. Preheat oven to 400°F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface roll pastry into a 12-inch circle. Ease pastry circle into a 9-inch pie plate without stretching it. Trim pastry to 1/2 inch beyond outside edge of pie plate.* Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 15 minutes; remove foil.

  2. Meanwhile, in a large bowl combine pumpkin, brown sugar, cinnamon, ginger, salt, cloves, and, if desired, orange peel. Add eggs; beat lightly with a fork until combined. Gradually add half-and-half, stirring just until combined.

  3. Place pastry shell on oven rack. Carefully pour pumpkin mixture into pastry shell. Cover edge of pie loosely with foil. Bake for 20 minutes; remove foil. Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill within 2 hours. If desired, serve with whipped cream.

Pastry for a Single-Crust Pie

  1. In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.

  2. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

  3. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.

  4. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.

  5. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

*

If you like, roll out the pastry trimmings and cut into leaf shapes with small cookie cutters. Place on a baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Bake alongside pie until golden; cool. Use shapes to garnish pie before serving.

Nutrition Facts (per serving)

449 Calories
25g Fat
49g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 449
% Daily Value *
Total Fat 25g 32%
Saturated Fat 13g 65%
Cholesterol 158mg 53%
Sodium 400mg 17%
Total Carbohydrate 49g 18%
Total Sugars 25g
Protein 8g
Vitamin C 3mg 15%
Calcium 111.1mg 9%
Iron 2.5mg 14%
Potassium 274mg 6%
Fatty acids, total trans 1g
Folate, total 64.5mcg
Vitamin B-12 0.5mcg
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.

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