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Traditional Pumpkin Pie

Traditional Pumpkin Pie

1 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 1/3 cup Gold Medal all-purpose flour
1/3 cup vegetable oil
1/2 teaspoon salt
2 tablespoons cold water
Pie Filling
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 can (12 ounces) evaporated milk
Sweetened Whipped Cream
3/4 whipping (heavy) cream
2 tablespoons granulated sugar
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Let's Make It
1. Preheat oven to 425°F. Mix flour, oil, and salt in medium bowl with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of pie plate, 9x11/4 inches.
2. Beat eggs slightly in large bowl with wire whisk or hand beater. Beat in sugar, cinnamon, salt, ginger, cloves, pumpkin, and milk. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 Minutes.
3. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on wire cooling rack. If after 4 hours pie has not been served, cover and refrigerate it.
4. Beat whipped cream and sugar in chilled medium bowl with electric mixer on high speed until stiff peaks form. Serve pie with sweetened whipped cream.
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