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Pumpkin Pie

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A traditional favorite made fuss-free with an easy pat-in-the-pan crust!

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( 75 Ratings)

75 Ratings

5 Stars 56%

4 Stars 27%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 6 )

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Prep Time 20 min
Total Time 3 hr 20 min
Servings 8

Ingredients

Pat-in-the-Pan Pastry

1 1/3: cups Gold Medal® all-purpose flour

1/2: teaspoon salt

1/3: cup vegetable oil

2: 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

Sweetened Whipped Cream

3/4: cup whipping cream

2: tablespoons sugar

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Directions

1 Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
2 In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
3 To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
4 Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
5 In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.

EXPERT TIPS

Expert Tips

There's no last minute fuss and muss when you freeze spoonfuls of whipped cream to use later. Just drop whipped cream by 8 spoonfuls onto waxed paper-lined cookie sheet. Freeze uncovered at least 2 hours. Then, place frozen mounds of whipped cream in a freezer container. Cover tightly and freeze no longer than 2 months.

Lighten up! For 2 grams of fat and 120 calories per serving, omit the pastry and whipped cream. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Use evaporated fat-free milk. Make filling as directed; pour into pie plate. Bake about 45 minutes or until knife inserted in center comes out clean.

Read the canned pumpkin label carefully to ensure you’re not buying canned pumpkin pie mix, which already contains seasonings.

Short on time? Use whipped topping instead of making the sweetened whipped cream.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 185
Calories from Fat: 20 ),

% Daily Value

Total Fat: 2 g; 2 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 5 mg; 5 %;
Sodium: 170 mg; 170 %;
Total Carbohydrate: 37 g; 37 %
(Dietary Fiber 2 g 2 % ),
Protein: 7 g; 7 %

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 2%;
Calcium: 18%;
Iron: 8%;

Exchanges:

2 Starch; 1/2 Fruit;

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

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 11/22/2012 3:14:22 AM REPORT ABUSE CoolMama68 said:

Rating:

Perfect for the first time pumpkin pie maker..The crust was easy to make..I used 2 tsp of Pumpkin Pie Spice in lieu of the spices separate and I did use fresh pumpkin that I baked myself...I made sure to rid the pumpkin of all the excess juice after baking..My family really liked it...Super easy for those who don't bake..

This reply was: Helpful Inspiring

Posted 11/15/2011 6:10:45 PM REPORT ABUSE MrsDunlav said:

Rating:

This pie turned out wonderful. The only problems that i had were there wasn't enough crust came up just a little short and there was to much filling. My whole family loved it. Will be making again.

This reply was: Helpful Inspiring