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Pumpkin Pie

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Pumpkin Pie Recipe Pumpkin Pie Recipe

This is a rich, spicy pie that slices well and has a bright pumpkin flavor. Two hints for a better result: mix the filling together a day in advance to give the spices a chance to blend, and be sure to remove the pie from the oven while the center is still wobbly; overcooking it will cause the filling to crack. Light Spice Cookie cutouts are an easy way to dress up the top of the pie for company.

Our guarantee: This pie will be spicy and rich, and slice well once chilled.

At a glance

Prep
Bake
Total
Yield
8 servings
Nutrition information

Ingredients

Choose your measure:

Filling

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon freshly ground black pepper (optional)
  • 3 large eggs, beaten
  • 2 cups (or one 15-ounce can) pumpkin
  • 1 1/4 cups light cream or evaporated milk

Crust

Instructions

  1. In a large mixing bowl, whisk together the sugars, flour, salt, and spices.
  2. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.
  3. Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.
  4. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.
  5. Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.

Nutrition Information

  • Serving Size 1 slice, 172g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 327
  • Calories from Fat 108
  • Total Fat 12g
  • Saturated Fat 5
  • Trans Fat 0g
  • Cholesterol 96mg
  • Sodium 329mg
  • Total Carbohydrate 48
  • Dietary Fiber 2g
  • Sugars 31
  • Protein 8g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.