Pumpkin Pie

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


  • 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


  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.

Related Articles