PUMPKIN PIE

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20 min Prep
3 hr 20 min Total
Pie Iconb
8 Servings

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


Ingredient List
    Pat-in-the-Pan Pastry
  • Small check mark in a circle icon1 1/3 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/3 cup vegetable oil
  • Small check mark in a circle icon2 tablespoons cold water
    Filling
  • Small check mark in a circle icon2 eggs
  • Small check mark in a circle icon1/2 cup sugar
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/2 teaspoon ground ginger
  • Small check mark in a circle icon1/8 teaspoon ground cloves
  • Small check mark in a circle icon1 can (15 oz) pumpkin (not pumpkin pie mix)
  • Small check mark in a circle icon1 can (12 oz) evaporated milk
    Sweetened Whipped Cream
  • Small check mark in a circle icon3/4 cup whipping cream
  • Small check mark in a circle icon2 tablespoons sugar
Preparation
  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.
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.