Classic Pumpkin Pie

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Prep 25 min
Total 6 hr 45 min
Servings 8

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

By Betty Crocker Kitchens

Updated Jan 5, 2010

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Ingredients

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

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

Make With

Gold Medal Flour

Steps

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

350 Calories, 20g Total Fat, 7g Protein, 36g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 350

Calories from Fat: 180

Total Fat: 20g; 31%

Saturated Fat: 8g; 41%

Trans Fat: 2g

Cholesterol: 85mg; 28%

Sodium: 370mg; 15%

Potassium: 310mg; 9%

Total Carbohydrate: 36g; 12%

Dietary Fiber: 2g; 9%

Sugars: 21g

Protein: 7g

% Daily Value*:

Vitamin A: 170%; 170%

Vitamin C: 2%; 2%

Calcium: 15%; 15%

Iron: 10%; 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;