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Pumpkin Pie

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  • Prep 20 min
  • Total 3 hr 20 min
  • Servings 8
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When it comes to Thanksgiving, our eyes go right to the dessert table, searching for homemade Pumpkin Pie. With a flaky crust, smooth pumpkin filling and sweetened whipped cream, what's not to love about Pumpkin Pie? This is the best Pumpkin Pie recipe we've ever made, thanks to its incredible flavor profile and simple instructions. If there are leftovers–which are usually hard to come by–we'll even have Pumpkin Pie for breakfast!
By Betty Crocker Kitchens
Updated Jul 19, 2021
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Ingredients

Pat-in-the-Pan Pastry

  • 1 1/3 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 2 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

Sweetened Whipped Cream

  • 3/4 cup whipping cream
  • 2 tablespoons sugar
Make With
Gold Medal Flour

Steps

  • 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 from the Betty Crocker Kitchens

  • tip 1
    Think ahead and 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.
  • tip 2
    For this Pumpkin Pie recipe, work quickly as you mix up and press the crust into the pie plate. Be sure your pie plate is a regular 9-inch pie plate versus a larger deep pie plate, as you want the crust to press up high enough on the sides to hold the filling.
  • tip 3
    Read the canned pumpkin label carefully to ensure you’re not buying canned pumpkin pie mix, which already contains seasonings and sweeteners.
  • tip 4
    Stir up your own Pumpkin Pie spice to keep in your pantry—it’s not only delicious in a pie but it’s wonderful sprinkled over root vegetables before roasting them or to season caramelized nuts during the holidays. 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.
  • tip 5
    Create your own whipped cream like a barista: 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

185 Calories, 2 g Total Fat, 7 g Protein, 37 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
185
Calories from Fat
20
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
170 mg
Potassium
330 mg
Total Carbohydrate
37 g
Dietary Fiber
2 g
Protein
7 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
2%
2%
Calcium
18%
18%
Iron
8%
8%
Exchanges:
2 Starch; 1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • If you’ve never made a pie from scratch before, this pumpkin pie recipe is a perfect place to start. If you’d like to brush up on the basics before you begin, start with this handy pie-baking guide. This homemade pumpkin pie recipe has just a few simple ingredients and a fuss-free pat-in crust. Better yet, it’s sure to fill your house with the delicious aroma of home baking. To make your pumpkin pie recipe even more special, follow the directions under “Expert Tips” for make-ahead, freezable homemade whipped cream. And to expand your pumpkin pie expertise even more, check out Betty’s best pumpkin pie recipes for all things pumpkin-y, from straight-up traditional versions to those with decadent extras like cream cheese filling or sweet streusel toppings. Interested in breaking out of that circular pie pan-shaped rut? Check out easy pumpkin pie recipes for slab pies, mini pies, push-up pumpkin pie pops, microwaved-in-a-mug pumpkin pies and more.
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