Pumpkin Pie Recipe

Name: Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pie Crust:; 1 cup all-purpose flour; 1 teaspoon sugar; 1/4 teaspoon salt; 3 tablespoons unsalted butter, cold; 1 tablespoon vegetable oil; 1 large egg yolk (white reserved for filling); 2-3 tablespoons cold water, plus more if needed; Cooking spray; Filling:; 1/2 (12-ounce) can fat-free evaporated milk (3/4 cup); 1 large egg; 1 large egg white; 1/2 cup light brown sugar; 1 teaspoon ground cinnamon; 1 teaspoon finely grated fresh ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 (15-ounce) can pumpkin puree

Servings: persons

Pie Crust:
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, cold
1 tablespoon vegetable oil
1 large egg yolk (white reserved for filling)
2-3 tablespoons cold water, plus more if needed
Cooking spray
Filling:
1/2 (12-ounce) can fat-free evaporated milk (3/4 cup)
1 large egg
1 large egg white
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon finely grated fresh ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 (15-ounce) can pumpkin puree

1
Place first 5 crust ingredients (through vegetable oil) into a food processor fitted with a metal blade; pulse until mixture resembles coarse crumbs.
2
Add egg yolk and 1 tablespoon water. Pulse until dough begins to clump together (add more water, if needed). Turn dough out onto a large piece of plastic wrap, and press into a large, flat disc. Wrap tightly; refrigerate 30 minutes (or up to 2 days).
3
At least 20 minutes before baking, position a rack in middle of oven. Preheat oven to 400u00b0. Place dough on a clean towel lightly dusted with flour. Roll out to a 12- to 13-inch round. Transfer to 9-inch glass pie dish sprayed with cooking spray. Press dough against the sides and bottom of the dish.
4
Trim away all but 1 inch of overhanging dough. Turn edge under; use your fingers to crimp. Refrigerate 30 minutes. Bake for 10 minutes, then remove from oven. Prick bottom and sides of crust with a fork. Bake 5 to 8 minutes longer, until surface is dry but not browned. Cool on wire rack. Position a rack on lowest shelf in oven; reduce temperature to 350u00b0.
5
Whisk together filling ingredients in a large bowl until smooth; pour into crust. Carefully return pie to oven and bake for 45 to 55 minutes, or until center is firm. Transfer pie to a wire rack to cool. Serve.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Pie Crust:, 1 cup all-purpose flour, 1 teaspoon sugar, 1/4 teaspoon salt, and more.

Yes, 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.

Pumpkin Pie

How did you like this recipe?

Frequently Asked Questions