Pumpkin Pie

Pumpkin Pie

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

Prep Time

20

Minutes

Total Time

3:20

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
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.
Health Twist
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.
Purchasing
Read the canned pumpkin label carefully to ensure you’re not buying canned pumpkin pie mix, which already contains seasonings.
Time Saver
Short on time? Use whipped topping instead of making the sweetened whipped cream.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 185
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 1 g,),
  • Cholesterol 5 mg;
  • Sodium 170 mg;
  • Total Carbohydrate 37 g
    • (Dietary Fiber 2 g,
  • Protein 7 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1/2 Fruit;
    *Percent Daily Values are based on a 2,000 calorie diet.