Classic Pumpkin Pie

Classic Pumpkin Pie

  • 25 Minutes Prep6 Hours 45 Minutes Total
  • 8 Servings
  • 350 Calories per Serving
Who says basic has to be bland? Every slice of Classic Pumpkin Pie is bursting with the flavors of seasonal spices.

Ingredient List

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


  • 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


  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.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 20g 31%, Saturated Fat 8g 41%, Cholesterol 85mg 28%, Sodium 370mg 15%, Potassium 310mg 9%, Total Carbohydrate 36g 12%, Dietary Fiber 2g 9%, Vitamin A 170%, Vitamin C 2%, Calcium 15%, Iron 10%, Vitamin D 15%, Vitamin E 6%, Thiamin 10%, Riboflavin 20%, Niacin 6%, Vitamin B6 4%, Folic Acid 10%, Vitamin B12 4%, Pantothenic Acid 8%, Phosphorus 15%, Magnesium 8%, Zinc 6%, Selenium 15%, Copper 6%, Manganese 15%

Other Nutrients (Amount per serving)

Calories 350, Calories from Fat 180, Trans Fat 2g, Monounsaturated Fat 8g, Polyunsaturated Fat 3g, Soluble Fiber 0g, Insoluble Fiber 2g, Sugars 21g, Protein 7g, Beta-Carotene 240%, Omega-3 0g, Carbohydrate Choice 2 1/2, Starch 1, Fruit 0, Other Carbohydrate 1 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 1/2, Fat 3, Fruits 0c, Vegetables 1/4c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 1/2c, Fats & Oils 2tsp