How to Make Pumpkin Pie
Your guests will be grateful you put together this classic (and surprisingly easy) Betty Crocker pumpkin pie.
A slice of our best Pumpkin Pie is the sweetest reward for a Thanksgiving dinner well done! Treat your guests—and yourself—to this fan-favorite recipe that’s easy to make ahead so you can keep your eye on the turkey prize.
Pour flour, oil, and ½ teaspoon salt into a bowl and mix with a fork.
Add 1 teaspoon of ice water at a time, tossing with a fork until all the water is absorbed. This dough will be your pastry filling.
Shape dough into a ball and press into the pan—filling the bottom and sides. Meanwhile, in a large bowl, beat eggs with a wire whisk or hand beater. Beat in ½ cup sugar, cinnamon, ½ teaspoon salt, ginger, cloves, pumpkin and milk. This will be your pie filling.
Place the pastry-lined pie pan in the oven. Pour filling into the shell. Bake for 15 minutes at 425; then bake for 45 minutes at 350.
Insert knife—it should come out clean when your pie is done. Let cool for about 2 hours.
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