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

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

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

Steps

Hide Images
  • 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

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
185
Calories from Fat
20
% Daily Value
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
170 mg
Potassium
330 mg
Total Carbohydrate
37 g
Dietary Fiber
2 g
Protein
7 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
2%
2%
Calcium
18%
18%
Iron
8%
8%
Exchanges:
2 Starch; 1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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