Pumpkin pie

Pumpkin Pie Recipe

You'll find lots of recipes for making pumpkin pie, the Miss Congeniality of all pies. But Hallmark has a tried-and-true Pumpkin Pie recipe sure to please even the pickiest of your pumpkin eaters. This traditional Pumpkin Pie recipe is topped with gingery whipped cream for a touch of novelty.

Yield: 1 pie

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Ingredients

For the piecrust

1½ cups all-purpose flour
Pinch salt
1 Tbsp. sugar
4 oz. cold butter, cut into pieces
1 egg
1 to 3 Tbsp. cold water (just enough to bring the dough together)

For the filling

15-oz. can pumpkin purée (not pumpkin pie filling)
¾ cup sugar
1½ tsp. pumpkin pie spice
½ tsp. salt
1¼ cups evaporated milk
2 beaten eggs

For the whipped cream topping

1 cup whipping cream
2 Tbsp. powdered sugar
1 tsp. ground ginger

Directions

For the piecrust

  1. Mix together flour, salt and sugar. In a food processor or with a pastry blender, cut butter into the flour mixture until it resembles coarse cornmeal.
  2. Mix in egg. Add a little water at a time, just to bring the mixture together into dough.
  3. On a floured surface, pat the dough together into a ball, and then flatten into a disk. (Pie pastry can also be frozen at this point and defrosted for later use.)
  4. Roll pie dough onto a floured surface, to about 12 inches in diameter and ⅛ inch thick. This will fill a 9–inch pie pan.
  5. Line the pie pan and let the dough overhang ½ inch. Pinch overhang into a decorative fluted shape if desired.

For the filling

  1. Preheat oven to 425°F.
  2. Mix together pumpkin purée, sugar, pumpkin pie spice, salt, evaporated milk and eggs. Pour into prepared piecrust.
  3. Bake for 15 minutes. Then reduce temperature to 350°F and bake for an additional 40 to 50 minutes or until a knife inserted into the filling comes out clean.
  4. Cool pie on a rack for at least 2 hours. Then, cover and refrigerate until serving.

For the whipped cream topping

  1. Refrigerate a medium bowl and electric beaters for at least 30 minutes.
  2. Beat whipping cream, powdered sugar and ground ginger until soft peaks form. Spoon onto individual slices of pie.

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