Classic Pumpkin Pie

Who says basic has to be bland? Every slice of Classic Pumpkin Pie is bursting with the flavors of seasonal spices.

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Servings 8

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( 5 ) Ratings

5 Ratings

5 Stars 57%

4 Stars

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 7 )

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ingredients 15
Prep Time 25 min
Total Time 6 hr 45 min

Ingredients

Pie Crust

1: cup all-purpose flour

1/2: teaspoon salt

1/3: cup plus 1 tablespoon shortening

2: to 3 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

Spiced Cream Clouds

1/2: cup whipping cream

1: tablespoon sugar

1/4: teaspoon pumpkin pie spice or ground cinnamon

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Directions

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 8g, 8% Trans Fat 2g 2% ),
Cholesterol: 85mg; 85%;
Sodium: 370mg; 370%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 2g 2% Sugars 21g 21% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 170%;
Vitamin C: 2%;
Calcium: 15%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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DebJPeterson

report Posted Nov. 21, 2012 11:12 PM

I have a question - Why does the recipe on the Libby's Pumpkin can make more than a Pillsbury Pet-Ritz Deep Dish, 9" Pie Crust can hold ? I used two pie crusts for the "one pie" recipe. Either the crust needs to be bigger or the Libby recipe adjusted to less than 4 cups as stated on the can of pumpkin. Pies are smelling divine baking in the oven !

honeybunchicle

report Posted Nov. 16, 2012 12:46 AM

This is the BEST pumpkin pie recipe I've ever made!!! I bake pumpkin pies every year and have tried numerous recipes, but this beats them ALL, bar none. I made three pumpkin pies for Thanksgiving every year, which my family critiques so that I can repeat that pie plus others. This year I know which one is going to be the winner! This means I don't have to try any more recipes! I have the winner!!!!!!!

imperfexshun

report Posted Nov. 9, 2011 3:17 AM

I always used the recipe on the pumpkin can & my mom's crust recipe; but I'm at 5,200 ft. altitude, & for 30 yrs., the pies never cooked in an hour like the recipe says. It always took an extra hour for the pies to set up enough, no matter what stove I used. About 13 yrs. ago, I forgot to watch the clock & the pies baked at 425º for 20 minutes instead of 15. I turned it down to 350º & checked after 45 more min. To my surprise, the pies were almost done & I was able to take them out of the oven in about 10 more min. Ever since, I've done the 20 min. at 425º and have had excellent results.

anewme1198

report Posted Nov. 14, 2010 6:50 PM

ok, so maybe if I had put the eggs in it, it would have been good. Sorry.............

anewme1198

report Posted Nov. 14, 2010 6:44 PM

I have been making home made Pumpkin pie for as far back as I can remember. I decided to try this recipe because I am at my b/f's home & don't have "MY" recipe with me. What a WAIST of money, time and pride with this recipe. How anyone could ever or would ever say this is good is beyound me.