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Classic Pumpkin Pie

 Classic Pumpkin Pie
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.
8 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • 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
  • 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


  • 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.
  • Remove top sheet of plastic wrap; invert pastry into a 9-in. pie
  • plate. Remove remaining plastic wrap. Trim and flute edges. Chill.

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Classic Pumpkin Pie (continued)

Directions (continued)

  • 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.
  • 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.
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.