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Classic Pumpkin Pie

Classic Pumpkin Pie

"Ginger whipped cream is the crowning glory to this old-fashioned pumpkin pie made with whipping cream."
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Ingredients

1 h 30 m servings 375 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 45.6g
  • 15%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oven to 425 degrees F. Stir together flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water, with fork, just until flour is moistened. Shape dough into a ball; flatten ball slightly.
  2. Roll out ball on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Crimp or flute edge. Set aside.
  3. Beat eggs at medium speed in large mixer bowl until thick and lemon-colored (2 to 3 minutes). Add all remaining filling ingredients; beat until well mixed (1 to 2 minutes).
  4. Pour filling ingredients into prepared crust. Bake for 10 minutes. Reduce oven temperature to 350 degrees F. Continue baking for 40 to 50 minutes or until knife inserted in center comes out clean. Cool completely.
  5. Beat 1/2 cup chilled whipping cream at high speed in chilled small bowl, scraping bowl often, until soft peaks form. Add 1 tablespoon sugar and ginger. Continue beating until stiff peaks form (1 to 2 minutes).
  6. To serve, top each serving with a dollop of whipped cream. Sprinkle with additional ground ginger, if desired. Store pie and whipped cream refrigerated.

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Reviews

Read all reviews 26
  1. 37 Ratings

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Most helpful positive review

This pie was awesome!!!!!!!!! It was very rich and delicious!! I wished I had made more! I used E.D. Smith Pumpkin in a can and followed this recipe. And also used pre-made frozen crusts ...

Most helpful critical review

For 25 years I have been using the recipe off the Libby's label with the addition of 2t of pumpkin pie spice since my family enjoys a spicier pie filling. I wanted to try something different thi...

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For 25 years I have been using the recipe off the Libby's label with the addition of 2t of pumpkin pie spice since my family enjoys a spicier pie filling. I wanted to try something different thi...

This pie was awesome!!!!!!!!! It was very rich and delicious!! I wished I had made more! I used E.D. Smith Pumpkin in a can and followed this recipe. And also used pre-made frozen crusts ...

Great recipe in general but I made a few changes to the filling. I only used 3/4 cup of brown sugar and instead of heavy whipping cream I used a 14oz can of sweetened condensed milk. Also inst...

I made this pumpkin pie at Thanksgiving and it was really good! I thought it had a great balance of spiciness and sweetness- not at all too much in either direction. I had the same problem as on...

This pumpkin pie was pretty good. My sister and I are not big pumpkin pie eaters but we both liked this one. It has a sweeter taste than most pumpkin pies.

I used this filling for my Thanksgiving pies. (I still don't make the crusts because I feel they are a bother; and also why compete with the "doughboy"?!) Everyone loved it and I will definite...

Liked the taste alot. I didn't change a thing, and I usually experiment a little. Thanks for sharing.

I made this pie for my inlaws and it went over great! They all loved it and so did I! Just the right amount of spices. This recipe is definitely a keeper.

I had some problems with this receipe.But to be completly fair, this was my first attempt with a pumpkin pie. The crust was hard to roll out which I think could have been avoided if there was a ...