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Pumpkin Pie

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READ REVIEWS ()

10 mins total
10 mins prep

253 calories/serving

Recipe Filed Under
Fruit, Spice, Pumpkin, American, Baking, Dessert, Pie, Fall, Thanksgiving, Entertaining

Provided By: Woman's Day

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Ingredients

Serves:

1 refrigerated ready-to-bake pie crust (from a 15-oz box of 2)

FOR THE FILLING:

1 can (15 oz) 100 % pure pumpkin

1 1/2 cups milk

3/4 cup sugar

2 large eggs

2 tablespoons all-purpose flour

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp salt

pinch each ground cloves and ginger

Leaf decoration: see Note

Directions

Heat oven to 350°F. Fit crust into a 9-in. pie plate. If desired, crimp or flute edges, or decorate as shown.

Filling: Put all ingredients in a large bowl and whisk, or beat with an electric mixer, until blended. Pour into crust.

Bake 1 hour or until a pointed knife inserted near center comes out clean.

Remove to a wire rack and cool 1 hour, or refrigerate.

Note: Form a 1/2-in.-high rim around edge of crust. Using a sharp knife, cut through raised rim at 1/2 in. intervals. Alternating, turn cut edges in and out from edge of pie plate. Score lines with blunt edge of a knife. Using a leaf-shaped cookie cutter, cut leaves from other pie crust in box. Brush with water; sprinkle with sugar. Bake on a baking sheet until golden. Place 3 in center of baked pie; add rest to servings.

Planning Tip: Crust can be decorated as shown (see Note) up to 1 week ahead. Freeze until hard, then wrap and freeze again. Thaw before filling. Pie can be baked up to 2 days ahead. Refrigerate covered.