The Classic Pumpkin Pie

pumpkin pie


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Start off fall with a classic pumpkin pie recipe. This delicious treat will have you wanting more and more! Try it today.

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Time needed

20 min preparation + 50 min cooking

Serving Size / Yield

8 servings


  • 1 C. all-purpose flour
  • 1 Tbs. butter, melted
  • 1 tsp. sugar
  • 1/4 tsp. salt
  • 3 Tbs. canola oil
  • 2 to 3 tbs. cold water
  • 1 egg
  • 1 egg white
  • 1/2 tsp. ground Ground Cinnamon
  • 1/8 tsp. each ground allspice, nutmeg and cloves
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 C. fat-free evaporated milk
  • 1/2 C. packed brown sugar
  • 1/4 C. sugar
  • 1/2 tsp. salt

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In a bowl, mix flour, sugar and salt. With a fork, stir in oil and butter until dough is crumbly. Gradually add water until dough sticks together. Roll out between sheets of plastic wrap into a 10-inch circle. Freeze for 5-10 minutes.

Place pastry into a 9-inch pie dish. Remove plastic wrap. Trim edges. Chill for a few minutes.

Make pastry scraps into 1/8-inch thickness. Cut with a 1-inch leaf-shaped cookie cutter. Place on an ungreased baking sheet. Bake at 375° for 8 minutes or until edges are browned. Cool on rack.

In a bowl, beat the egg, egg white, sugars, salt and spices until smooth. Mix in pumpkin. Gradually mix in milk. Pour into pastry shell. Bake at 375° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. 


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