Classic Pumpkin Pie

Everyone needs a go-to pumpkin pie recipe, and this is the one that never fails me.  There are so many versions of pumpkin pie out there, but this is the one I come back to again and again.  It truly is a classic. Never mind that my husband think vegetables have no place desserts.

I like to prepare the filling a day ahead, which not only makes things a little easier, it makes the pie taste better too.  Just be sure not to over bake your pie, or it could crack.  It isn’t going to look quite done when you pull it out of the oven, but it will finish cooking as it cools.

Classic Pumpkin Pie
Classic Pumpkin Pie
Serves 8
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Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
615 calories
93 g
81 g
24 g
10 g
7 g
295 g
550 g
32 g
0 g
16 g
Nutrition Facts
Serving Size
295g
Servings
8
Amount Per Serving
Calories 615
Calories from Fat 219
% Daily Value *
Total Fat 24g
37%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 10g
Cholesterol 81mg
27%
Sodium 550mg
23%
Total Carbohydrates 93g
31%
Dietary Fiber 2g
7%
Sugars 32g
Protein 10g
Vitamin A
171%
Vitamin C
9%
Calcium
15%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Pastry for single-crust pie
  2. 1/2 cup granulated sugar
  3. 1/2 cup brown sugar
  4. 1 tablespoon flour
  5. 1/2 teaspoon salt
  6. 1 teaspoon ground ginger
  7. 1 teaspoon ground cinnamon
  8. 1/2 teaspoon nutmeg
  9. 1/8 teaspoon ground cloves
  10. 3 large eggs, beaten
  11. 1 (15 oz. can) pumpkin
  12. 1 1/4 cups evaporated milk
Instructions
  1. In a large mixing bowl, whisk together the sugars, flour, salt, and spices.
  2. Beat together the eggs, pumpkin, and evaporated milk. Whisk into the dry ingredients.
  3. Lightly grease a 9 inch pie pan.
  4. Roll out the pie dough into a circle (about 13 inches wide), and transfer to the prepared pan. Crimp the edges above the rim.
  5. Refrigerate the crust while preheating the oven to 400°F.
  6. Pour the filling into the chilled, unbaked pie shell, then place the pie on a cookie sheet.
  7. Bake for 45 to 50 minutes, until the filling is on the edge, but the center is still wobbly. Remove the pie from the oven and cool on a wire rack.
beta
calories
615
fat
24g
protein
10g
carbs
93g
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Let's Dish Recipes http://www.letsdishrecipes.com/

Who Dished It Up First: Adapted from King Arthur Flour.

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Comments

  1. There are few things simpler, and yet more delicious than a basic apple pie. Thanks for sharing, and I am stopping by from Scavenger Hunt Sunday.

  2. oh…I am an idiot…I meant pumpkin pie…although, an apple is good, too. LOL

  3. As a fellow food-blogger, I admire you for tackling the dreaded pumpkin pie! I’ve never been able to master it. 10 points for you! :)

    Rachael
    http://www.allkindsofyumm.com

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