Classic Pumpkin Pie Recipe
Classic Pumpkin Pie Recipe photo by Taste of Home

Classic Pumpkin Pie Recipe

Publisher Photo
Nothing says Thanksgiving like a slice of pumpkin pie. And you can relish every luscious bite of this version since our Test Kitchen made the tender crust with a mere hint of canola oil and butter.
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES: 8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 tablespoons canola oil
  • 1 tablespoon butter, melted
  • 2 to 3 tablespoons cold water
  • FILLING:
  • 1 egg
  • 1 egg white
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon each ground allspice, nutmeg and cloves
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup fat-free evaporated milk

Nutritional Facts

1 piece equals 249 calories, 8 g fat (2 g saturated fat), 32 mg cholesterol, 295 mg sodium, 40 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

Directions

  1. In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes.
  2. Remove top sheet of plastic wrap; invert pastry into a 9-in. pie plate. Remove remaining plastic wrap. Trim and flute edges. Chill.
  3. Roll pastry scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet. Bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack.
  4. In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into pastry shell. Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. Refrigerate leftovers. Yield: 8 servings.
Originally published as Classic Pumpkin Pie in Light & Tasty October 2005, p45

Nutritional Facts

1 piece equals 249 calories, 8 g fat (2 g saturated fat), 32 mg cholesterol, 295 mg sodium, 40 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

Reviews for Classic Pumpkin Pie

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 11, 2014

"Delicious!! Made this but added a few pecans and family members raved about how good it was. Much much better than recipe from the can."

MY REVIEW
Reviewed Nov. 29, 2013

"We made our own crust, so I can't comment on the one in the recipe. We also used home-grown pumpkin pulp (not canned), which gave it a great pumpkin taste. It disappeared fast!"

MY REVIEW
Reviewed Oct. 9, 2013

"Good pie but I will make my own crust recipe next time."

MY REVIEW
Reviewed Nov. 9, 2012

"My husband was absolutely thrilled when we had this. It tastes just so good, and it's good for you which makes it all that much better."

MY REVIEW
Reviewed Nov. 21, 2008

"Brush the inside of the bottom of the pie crust with beaten egg white before pouring in the pumpkin filling and the crust wont get soggy."

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