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Classic Pumpkin Pie

Total Time

Prep: 20 min. Bake: 45 min. + cooling

Makes

8 servings

Nothing says Thanksgiving like a slice of pie. And you can relish every luscious bite of this pumpkin pie recipe since the tender crust is made with canola oil and a mere hint of butter. —Taste of Home Test Kitchen
Classic Pumpkin Pie Recipe photo by Taste of Home
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Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 tablespoons canola oil
  • 1 tablespoon butter, melted
  • 2 to 3 tablespoons cold water
  • FILLING:
  • 1 large egg
  • 1 large egg white
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon each ground allspice, nutmeg and cloves
  • 1 can (15 ounces) pumpkin
  • 1 cup fat-free evaporated milk
  • Whipped cream, optional

Directions

  1. In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of waxed paper into an 11-in. circle. Freeze for 10 minutes.
  2. Remove top sheet of waxed paper; invert crust into a 9-in. pie plate. Remove the remaining waxed paper. Trim and flute edge. Chill.
  3. Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack.
  4. In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.

Pumpkin Pie Tips

How can you keep your pumpkin pie from cracking?

To prevent pie cracking, make sure to not overbake your pie filling—when you take it out of the oven, there should still be a slight jiggle at the center of the pie. Also, make sure to allow the pumpkin pie to rest and cool at room temperature—not in the refrigerator.

How do you store pumpkin pie?

Pumpkin pie can be stored in the refrigerator for up to 3 days after baking, and 3 days before baking, too. Either way, don’t keep it out at room temperature for too long at any point, because the custard filling contains eggs and you don’t want to risk bacteria buildup.

What are some substitutions you can make in this pumpkin pie recipe?

You can use fresh pumpkin puree instead of canned pumpkin if you want, but know that the texture and flavor will differ from a traditional pie. Make sure you know the differences between canned pumpkin and fresh pumpkin before you decide! Or, try this fresh pumpkin pie recipe if you’ve already made up your mind.

How do you keep the crust from getting soggy in this pumpkin pie recipe?

To prevent a soggy crust, make sure to bake the pie on the lowest oven rack. Or, blind bake the crust first! Even when a recipe doesn’t call for blind baking, feel free to do it anyway to ensure a crispy crust. Follow our guide on how to blind bake as you go.

Sarah Fischer, Taste of Home Culinary Assistant

Nutrition Facts

1 slice: 249 calories, 8g fat (2g saturated fat), 32mg cholesterol, 295mg sodium, 40g carbohydrate (26g sugars, 3g fiber), 6g protein.

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