Cinderella Pumpkin Pie Recipe

Name: Cinderella Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 3/4 cup cake flour; 1/4 cup all-purpose flour; 1 teaspoon sugar; 1 pinch salt; 1/4 cup I Can't Believe It's Not Butter(R) Spread, spread chilled and cut up; 2 tablespoons cold water; Filling; 1 (15 ounce) can solid-pack pumpkin; 1 cup evaporated skim milk; 1/2 cup maple syrup; 1/3 cup packed light brown sugar; 2 large egg whites; 1 large egg; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1 pinch ground cloves; 1 teaspoon vanilla extract; 1 pinch salt

Servings: persons

Crust
3/4 cup cake flour
1/4 cup all-purpose flour
1 teaspoon sugar
1 pinch salt
1/4 cup I Can't Believe It's Not Butter(R) Spread, spread chilled and cut up
2 tablespoons cold water
Filling
1 (15 ounce) can solid-pack pumpkin
1 cup evaporated skim milk
1/2 cup maple syrup
1/3 cup packed light brown sugar
2 large egg whites
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch ground cloves
1 teaspoon vanilla extract
1 pinch salt

1
Place rack in lowest oven position.
2
Preheat to 425.
3
To make the crust, stir together flours, sugar and salt in a medium bowl.
4
With a pastry blender, knives, or fingertips, cut in vegetable oil spread until the mixture looks like coarse meal.
5
Sprinkle with the cold water, toss to moisten, and gather into a ball.
6
On floured wax paper, roll out dough to a 12 inch circle (thin).
7
Invert paper onto a 9-inch pie plate.
8
Peel off waxed paper, and fitn dough into bottom and up sides of pan. Crimp the edges to form a 1/4 inch border.
9
Prick bottom of crust with fork in several places.
10
Bake on low rack for 12-15 minutes until JUST pale golden in color.
11
Remove to cooling rack.
12
ADJUST OVEN to 350.
13
Filling---------.
14
In a large bowl, whisk pumkin, milk, syrup, brown sugar, egg whites, whole egg, spices, vanilla and salt until smooth.
15
Pour into crust.
16
Carefully return pie to oven.
17
Bake at 350 on lowest rack until center is firm--not jiggly--about 45-50 minutes.
18
Move to wire rack to cool.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Crust, 3/4 cup cake flour, 1/4 cup all-purpose flour, 1 teaspoon sugar, and more.

Yes, Cinderella Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cinderella Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions