Classic Pumpkin Pie Recipe -
Classic Pumpkin Pie Recipe
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Classic Pumpkin Pie

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 30 mins


  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 More Reviews

Most Helpful Positive Review
Jan 25, 2004

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 to save time.

Most Helpful Critical Review
Feb 12, 2004

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 this year, so I tried this one. I made both recipes, fortunately, because most of my guests preferred the Libbys. The only redeeming feature of this recipe was the ginger whipped topping.I couldn't get beyond the texture of this pie.Next to the Libbys recipe, it seemed like it never set up properly. It wasn't real firm. Maybe it was just us, but this recipe seemed toooo creamy. (and sometimes that isn't a problem) But I probably won't make this one again. Too sweet and too creamy. Wow, to most cooks, that's never a problem. Now I know its just me ;)


37 Ratings

Nov 26, 2002

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 instead of pumpkin pie spice I made my own spice mix with a combo of cinnamon, nutmeg and ginger. Just a few shakes of each and you're good to go. The crust is fabulous and so is the topping (add more sugar though). Two thumbs up and rave reviews!

Feb 12, 2004

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 one of the other reviewers- in that it was not finished cooking in the amount of time listed in the recipe. It took about 20 extra minutes for the knife test to work. However, when it was done it was very good. I think the whipped cream needs a little bit more ginger.

Jan 25, 2004

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.

Jan 25, 2004

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 definitely make it again! Jan H.

Jan 25, 2004

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

Feb 12, 2004

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.


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  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 45.6 g
  • 15%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 299 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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