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Classic Pumpkin Pie

Who says basic has to be bland? Every slice of Classic Pumpkin Pie is bursting with the flavors of seasonal spices.

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( 20 Ratings)

20 Ratings

5 Stars 65%

4 Stars

3 Stars 10%

2 Stars 10%

1 Stars 10%

Member Reviews ( 3 )

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Prep Time 25 min
Total Time 6 hr 45 min
Servings 8

Ingredients

Pie Crust

1: cup Gold Medal® all-purpose flour

1/2: teaspoon salt

1/3: cup plus 1 tablespoon shortening

2: to 3 tablespoons cold water

Filling

2: eggs

1/2: cup sugar

1: teaspoon ground cinnamon

1/2: teaspoon salt

1/2: teaspoon ground ginger

1/8: teaspoon ground cloves

1: can (15 oz) pumpkin (not pumpkin pie mix)

1: can (12 oz) evaporated milk

Spiced Cream Clouds

1/2: cup whipping cream

1: tablespoon sugar

1/4: teaspoon pumpkin pie spice or ground cinnamon

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Directions

1 In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
2 Gather pastry into a ball. On lightly floured surface, shape dough into flattened round. Wrap pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
3 Heat oven to 425°F. On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
4 In medium bowl, beat eggs slightly with wire whisk. Beat in remaining filling ingredients. Place pastry-lined pie plate on oven rack to prevent spilling the filling. Pour filling into pie plate. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
5 Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 45 minutes longer, removing foil during last 15 minutes of baking, until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled.
6 In chilled small bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Serve pie topping with whipped cream.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 8g, 8% Trans Fat 2g 2% ),
Cholesterol: 85mg; 85%;
Sodium: 370mg; 370%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 2g 2% Sugars 21g 21% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 170%;
Vitamin C: 2%;
Calcium: 15%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 11/21/2012 3:41:51 PM REPORT ABUSE katia2128 said:

Rating:

Easy to make, especially with my Betty Spoon. Smells good all over the house

This reply was: Helpful Inspiring

Posted 9/16/2012 11:37:25 PM REPORT ABUSE WolfEmperor said:

Rating:

Delicious! I bought the shortening at room temperature, so I had allow time to chill it before use, so factor that into the timing. This recipe differs from the Cookbook in that the book tells you, after step 3, to cook the crust by itself in the oven for 12-14 min (10 min of which it's foiled-lined). Because I did so, my crust turned out good and crispy. I doubled the amount of cloves because 1/8 tsp isn't much and wanted to spice it up. I also added 2 tbsp maple syrup to filling. Step 4 was challenging because you're pouring the filling into the crust and crumpling foil all while leaning down into a 425º oven - it was uncomfortable, plus I marred the surface of the filling because foil touched it. I will figure out a better way to do that next time. But very yummy results!

This reply was: Helpful Inspiring

Posted 11/12/2011 9:02:24 AM REPORT ABUSE MJane07 said:

Rating:

Perfect pumpkin pie. However, I never make my own crust out of sheer laziness and bad experiences trying to do so. I use the store-bought frozen pie crust (thawed). Can't make any mistakes with that and I've never gotten any complaints. Other than that, the pie ingredients are the same as any traditional pumpkin pie recipe. For the spiced whipped cream, I use brown sugar and cinnamon. Yum!

This reply was: Helpful Inspiring