Loading component... Loading component... Loading component... Loading component... Please enable all cookies to use this feature. Bake Up Something Special Ingredients : 14 Ingredients : 14 Does it feel like traditional Thanksgiving without pumpkin pie? A flaky, tender crust filled with soft, creamy pumpkin filling, laced with the perfect combination of cinnamon, ginger, and cloves. Then, it's topped with sweetened whipped cream—what’s not to love? This is our best pumpkin pie recipe. Even if you’re baking a pie for the first time, you’ll love the irresistible results. Just don’t count on leftovers! Using Fresh Versus Canned Pumpkin We prefer using canned pumpkin over fresh pumpkin for many reasons. Canned pumpkin is picked and packed when the pumpkin is at its peak flavor. It also has a smooth texture (without any lumps or fibers) to give your pumpkin pie a smooth texture and the best flavor. Also, it saves time; no cutting, cooking, and mashing required. If you want to use fresh pumpkin, be sure you’re using smaller pumpkins labeled “pie pumpkins" (not to be confused with other, more frequently found pumpkins that are meant for carving or decorating). Carving pumpkins do not have a rich pumpkin flavor and can be fibrous when cooked, resulting in pumpkin pie filling that has stringy, fibrous pieces in it. Peel and seed pie pumpkins, and cook them until they are very tender. Drain and mash them until smooth. You’ll need about 1 3/4 cups cooked pumpkin to equal one 15-oz can. Recipe Ingredients Here are the main ingredients you’ll need for this pumpkin pie recipe. One-Crust Pie Pastry Gold Medal™ All Purpose Flour: Provides the structure for the crust. It creates a network of gluten when mixed with liquid, giving the crust its texture. Salt: Enhances the flavor of the crust and controls the gluten development. Shortening: This makes the most tender and flaky crust. It has a neutral flavor which lets the pumpkin flavors shine. Cold Water: Binds the ingredients together to form a dough. Cold water helps to prevent the gluten from developing too much, resulting in a more tender crust. Eggs: Provide structure, richness, and binding to the filling. They help the filling set properly during baking. Sugar: Sweetens the filling and helps to create a smooth texture. Ground Cinnamon, Ground Ginger, Ground Cloves: These spices provide the characteristic warm and spicy flavor of pumpkin pie. Salt: Enhances the flavors of the other ingredients in the filling. Pumpkin (not pumpkin pie mix): The star ingredient, providing the signature flavor, color, and creamy texture of the pie. Evaporated Milk: Adds richness and creaminess to the filling. Its concentrated form helps to create a smooth and dense texture. Other Ingredients You’ll Need: Whipping cream, sugar. How To Make Pumpkin Pie Here are the simple steps that will show you how to make pumpkin pie you’ll be proud to serve. Follow the recipe for all the specifics. 1. Make the Pastry Mix flour and salt in a medium bowl. Cut in cold shortening using a 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. Gather pastry into a ball. Shape into a flattened round on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch glass pie plate using a floured rolling pin. Fold pastry into fourths; place in 9-inch glass pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; press with tines of fork or flute if desired. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes; carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon. 2. Mix the Filling With a whisk, mix the eggs (it breaks them up quickly) with the sugar, spices, pumpkin, and milk. 3. Fill the Hot Crust Carefully pour the filling into the hot crust. Cover edge with 2- to 3-inch strips of foil or a pie crust shield ring to prevent excessive browning. The pie plate will be very full to get that beautifully-filled crust when baked, so you may want to place the pie plate on the oven rack before adding the filling. 4. Bake the Pie Bake for 15 minutes before reducing the oven temperature to complete the baking. The pie is done when a knife can be inserted in the center, and it comes out clean. 5. Cool the Pie It’s important to use a cooling rack and cool your pie completely, which will take about 2 hours. Once the pie has cooled, it will be very easy to get those classic-shaped pieces out of the pie plate. 6. Whip the Cream Beat whipping cream and sugar in a chilled bowl to create the most volume. Spoon the whipped cream onto the pie before serving or add dollops to the slices when cut and plated. For a fancier presentation, spoon the whipped cream into a pastry bag fitted with a wide star tip, and pipe it in concentric circles to create little whipped swirls on the pie. Storing Leftover Pumpkin Pie If you’re lucky enough to have leftover pumpkin pie, here’s how to store it, so it will taste as fresh as the day you made it. Wrap leftover pumpkin pie with plastic wrap in the pie plate or place it in covered food-safe storage containers. Store it in the refrigerator up to 4 days. You can enjoy it cold from the fridge or let pieces warm about 15 minutes at room temperature before eating. Baked pumpkin pie can be store in the freezer up to 1 month. Wrap the baked and cooled pie with plastic wrap in the pie plate (check to make sure it is freezer safe), then wrap tightly with aluminum foil. Or you can wrap baked and cooled slices individually with plastic wrap and foil. Thaw unwrapped pumpkin pie in the refrigerator 3 to 4 hours before serving. Using This Recipe with a Premade Crust This simple pumpkin pie recipe will be even quicker to the oven if you start with a pre-made crust. Substitute one refrigerated ready-to-bake pie crust (from a 2-crust box) for the one-crust pie pastry ingredients. Soften and ease into the pie plate as directed on the package. Flute the edge as desired. Omit recipe steps 2 and 3, continuing with recipe as directed in step 4. Pumpkin Pie Variations and Toppings There are so many ways to make homemade pumpkin pie extra-special. Try one of these ideas. Spice It Up: Add a sprinkling of cinnamon over the whipped cream mounds for extra eye-appeal and a warm, sweet spice. To make a light and even sprinkle, spoon about 1/4 teaspoon of cinnamon into a fine-mesh strainer. Then, use a spoon to tap the handle of the strainer while holding it over the cream for a dusting of delight. Add a Cookie or Candy: Set a small, decorated sugar cookie or candy on the whipped cream to add holiday interest and sparkle. You can make your own cookies or pick them up from the store. Or, look for seasonal holiday-shaped chocolates to adorn your pie. Get Nutty: Top the baked pie (or just the whipped cream) with pecan halves or chopped pecans. Cranberry Gems: Dip fresh cranberries in a little white corn syrup mixed with a tiny bit of water; roll in granulated sugar and let dry on a paper towel-lined cookie sheet. Place them gently on the whipped cream, along with a small sprig of fresh mint. Pie Crust Shapes: Cut either refrigerated pie crust or homemade pie crust pastry with small cookie cutters in the shape of leaves for the fall, turkeys for Thanksgiving, or any other shape you wish. Bake until golden brown; cool and place on top of the pie before adding the whipped cream. Looking for other easy pumpkin pie recipe variations? Try one of these delicious recipes: Pumpkin-Cream Cheese Pie is a beautiful, marbled pie that’s part pumpkin pie, part cheesecake filled. Gluten-Free Pumpkin Pie is just the ticket if you’re looking for a gluten-free pumpkin pie that delivers exceptional texture as well as flavor. Impossibly Easy Mini Pumpkin Pies are quick-to-make, individual bite-size pies, ready in under an hour. More Pumpkin Recipes If you’re a fan of pumpkin, indulge in these delicious pumpkin spice treats any time you get the craving. Pumpkin Cookies: Soft homemade pumpkin spice cookies get topped with a rich, indulgent browned-butter frosting for a satisfying pumpkin treat you can take on the go. Pumpkin Bars: Scrumptious moist, tender pumpkin and raisin bars made easy with Bisquick™. Topped with a luscious cream cheese frosting, this yummy recipe feeds a crowd. Pumpkin Layered Magic Cake: Spiced pumpkin and cake magically layer themselves during baking. Topped with a fluffy cream cheese frosting, it’s the perfect way for cake lovers to savor the flavors of pumpkin pie. Frequently Asked Questions How to avoid cracks in Pumpkin Pie? If your pumpkin pie cracks, it was overbaked. This can happen if your oven is running hot (ovens can become inaccurate over time), or the pie spent too much time in the oven. To make sure the oven is at the temperature you set it to, invest in an inexpensive oven thermometer. Place it on a rack in the middle of your oven. Let your oven heat up at least 10 minutes, then check the temperature on the thermometer. If it isn’t the temperature you set the oven for, adjust the temperature on the oven, and give it another 10 minutes to adjust before reading the thermometer. You can keep the thermometer in your oven to be sure it’s at the correct temperature each time you bake. Bake your pie on the middle rack and at 425°F for just 15 minutes before reducing the oven temperature to 350°F. If your pumpkin pie does crack, it still will taste great. Use the sweetened whipped cream in a large dollop over the crack to cover it up! How to tell when the Pumpkin Pie is done? Insert a knife in the center of the pie after baking it about 45 minutes at 350°F. If the knife blade has a milky film or crumbs on it, add a minute or two longer in the oven and test again. Avoid overbaking as it can crack. Is there a difference between canned pumpkin and pumpkin puree? The terms pumpkin, canned pumpkin, and pumpkin puree are all used to describe the same thing: pure, cooked pumpkin that has been mashed. Pumpkin pie mix, however, is a different product. It contains pumpkin plus sugar, spices, and thickeners. For the best flavor and texture, use canned pumpkin for this recipe. Can I use pumpkin pie spice? For the best flavor, we recommend using cinnamon, ginger, and cloves individually, in the amounts listed in the recipe. Pumpkin pie spice can vary in the amount and types of spices they use and by manufacturer. If you do want to use pumpkin pie spice, we’d recommend substituting 1 1/2 teaspoons for the cinnamon, ginger, and cloves in the recipe. Or, to make your own, see the tip section of the recipe. Prep time : 20 min Total time : 3 hr 20 min

Ingredients : 14 Calories per serving : 350 Please enable all cookies to use this feature. One-Crust Pie Pastry 1 cup plus 1 tablespoon Gold Medal™ All Purpose Flour 1/2 teaspoon salt 1/3 cup cold shortening 3 to 5 tablespoons ice-cold water 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 Step 1 Heat oven to 425°F. Heat oven to 425°F. Step 2 In a medium bowl, mix flour and salt. Cut in shortening using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost leaves the side of the bowl (1 to 2 teaspoons more water can be added if necessary). In a medium bowl, mix flour and salt. Cut in shortening using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost leaves the side of the bowl (1 to 2 teaspoons more water can be added if necessary). Step 3 Gather pastry into a ball. Shape into a flattened round on a lightly floured surface. Using a floured rolling pin, roll pastry into circle 2 inches larger than an upside-down 9-inch glass pie plate. Fold pastry into fourths; place in a 9-inch glass pie plate. Unfold and ease into the pie plate, pressing firmly against the bottom and side and being careful not to stretch the pastry. Trim the overhanging edge of pastry 1 inch from the rim of the plate. Fold and roll pastry under, even with the plate; press with the tines of a fork or flute if desired. Gather pastry into a ball. Shape into a flattened round on a lightly floured surface. Using a floured rolling pin, roll pastry into circle 2 inches larger than an upside-down 9-inch glass pie plate. Fold pastry into fourths; place in a 9-inch glass pie plate. Unfold and ease into the pie plate, pressing firmly against the bottom and side and being careful not to stretch the pastry. Trim the overhanging edge of pastry 1 inch from the rim of the plate. Fold and roll pastry under, even with the plate; press with the tines of a fork or flute if desired. Step 4 Carefully line pastry with a double thickness of foil, gently pressing foil to the bottom and side of pastry. Let foil extend over the edge to prevent excessive browning. Bake 10 minutes; carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If the crust bubbles, gently push the bubbles down with the back of a spoon. Carefully line pastry with a double thickness of foil, gently pressing foil to the bottom and side of pastry. Let foil extend over the edge to prevent excessive browning. Bake 10 minutes; carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If the crust bubbles, gently push the bubbles down with the back of a spoon. Step 5 Meanwhile, in a large bowl, beat eggs slightly with a wire whisk or an electric mixer. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin, and milk. Meanwhile, in a large bowl, beat eggs slightly with a wire whisk or an electric mixer. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin, and milk. Step 6 To prevent spilling, place pastry-lined pie plate on the oven rack before filling. Carefully pour pumpkin filling into the hot crust, and cover the edge with 2- to 3-inch strips of foil or a pie crust shield ring to prevent excessive browning. Bake 15 minutes. To prevent spilling, place pastry-lined pie plate on the oven rack before filling. Carefully pour pumpkin filling into the hot crust, and cover the edge with 2- to 3-inch strips of foil or a pie crust shield ring to prevent excessive browning. Bake 15 minutes. Step 7 Reduce oven temperature to 350°F. Bake about 45 minutes longer or until a knife inserted in the center comes out clean. Place pie on a cooling rack. Cool completely, about 2 hours. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until a knife inserted in the center comes out clean. Place pie on a cooling rack. Cool completely, about 2 hours. Step 8 In a chilled medium bowl, beat whipping cream and 2 tablespoons sugar with an electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in the refrigerator. In a chilled medium bowl, beat whipping cream and 2 tablespoons sugar with an electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in the refrigerator. Read the canned pumpkin label carefully to ensure you’re not buying canned pumpkin pie mix, which already contains seasonings and sweeteners. Stir up your own Pumpkin Pie spice to keep in your pantry. 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. Stir up your own Pumpkin Pie spice to keep in your pantry. 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. Create your own whipped cream: 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. Create your own whipped cream: 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. Nutrition Facts Total Carbohydrate 41g Other Carbohydrate 0 , Low-Fat Milk 0 , Very Lean Meat 0 , Medium-Fat Meat 0 , High-Fat Meat 0 , Vegetables ¼c , Grains 1oz-eq , Meat & Beans 0oz-eq , Fats & Oils 2tsp Carbohydrate Choice Carbohydrate Choice : 3 Suggested Categories Category 30-Minute Desserts Got 30 minutes? That’s all you need to make something sweet. Forget fussing for hours; these recipes deliver delicious results just in time. Save 30-Minute Desserts Category Almond Cookie Recipes Almond cookies have been a long-time holiday season staple and it’s not hard to see why. Loaded with nutty flavor and just the right amount of sweetness, these almond cookie recipes are ones you’ll want to make again and again. 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