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Pumpkin Pie

pumpkin pie Dessert
Pumpkin Pie
  • Prep 20 min
  • Total 3 hr 20 min
  • Servings 8

For many of us, homemade pumpkin pie is the classic dish that says “Thanksgiving,” pure and simple. And speaking of simple, this easy pumpkin pie recipe offers a foolproof way to handle the dough for the crust. Put away the rolling pin – this easy pat-in crust makes prep a breeze! MORE+ LESS-

Updated October 31, 2018
Gold Medal Flour
Make with
Gold Medal Flour


Pat-in-the-Pan Pastry

1 1/3
cups Gold Medal™ all-purpose flour
teaspoon salt
cup vegetable oil
tablespoons cold water


cup sugar
teaspoon ground cinnamon
teaspoon salt
teaspoon ground ginger
teaspoon ground cloves
can (15 oz) pumpkin (not pumpkin pie mix)
can (12 oz) evaporated milk

Sweetened Whipped Cream

cup whipping cream
tablespoons sugar


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  • 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

  • A hand beater makes quick work of whipping the cream, and you can keep an eye on it to get the consistency just right.
  • Work quickly as you mix up and press the crust into the pie plate. Be sure your pie plate is a regular 9-inch dish versus a larger deep dish, as you want the crust to press up high enough on the sides to hold the filling.
  • Stir up your own pumpkin pie spice to keep in your pantry—it’s not only delicious in a pie but it’s wonderful sprinkled over root vegetables before roasting them or to season caramelized nuts during the holidays. Mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 to 1/2 teaspoons ground allspice, and 1 to 1/2 teaspoons ground cloves. Spoon into a glass bottle or spice tin and store in a cool place.
  • Have some non-crust lovers at your table? Pour the filling into 6 buttered custard cups and sprinkle with crushed gingersnaps. Arrange cups in a 13x9-inch baking pan. Slide into a 350°F oven; pour enough water around the custard cups to fill pan halfway. Bake for 40 minutes or until the tip of a knife inserted in custard comes out clean. Serve topped with a drizzle of maple syrup or caramel ice cream topping.
  • Create your own whipped cream like a barista: beat heavy cream with a splash of flavored coffee syrup instead of sugar. Caramel, hazelnut, or French vanilla are great flavor partners with pumpkin pie.
  • Read the canned pumpkin label carefully to ensure you’re not buying canned pumpkin pie mix, which already contains seasonings.
  • Think ahead and 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
2 g
Saturated Fat
1 g
5 mg
170 mg
330 mg
Total Carbohydrate
37 g
Dietary Fiber
2 g
7 g
% Daily Value*:
Vitamin A
Vitamin C
2 Starch; 1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • If you’ve never made a pie from scratch before, this pumpkin pie recipe is a perfect place to start. If you’d like to brush up on the basics before you begin, start with this handy pie-baking guide. This homemade pumpkin pie recipe has just a few simple ingredients and a fuss-free pat-in crust. Better yet, it’s sure to fill your house with the delicious aroma of home baking. To make your pumpkin pie recipe even more special, follow the directions under “Expert Tips” for make-ahead, freezable homemade whipped cream. And to expand your pumpkin pie expertise even more, check out Betty’s best pumpkin pie recipes for all things pumpkin-y, from straight-up traditional versions to those with decadent extras like cream cheese filling or sweet streusel toppings. Interested in breaking out of that circular pie pan-shaped rut? Check out easy pumpkin pie recipes for slab pies, mini pies, push-up pumpkin pie pops, microwaved-in-a-mug pumpkin pies and more.

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