Pumpkin Pie

Health score
6%
Pumpkin Pie
200 min.
8
421kcal

Suggestions


There's nothing quite like the comforting aroma of a freshly baked pumpkin pie wafting through your home, especially during the fall season. This classic dessert is a staple at holiday gatherings, evoking warm memories of family traditions and festive celebrations. With its rich, creamy filling made from real pumpkin, combined with a blend of warm spices like cinnamon, ginger, and cloves, each slice offers a delightful taste of autumn.

What makes this pumpkin pie truly special is not just its delicious flavor, but also the homemade crust that cradles the filling. Made with simple ingredients like all-purpose flour and vegetable oil, this crust is easy to prepare and adds a delightful crunch to each bite. The contrast between the smooth, spiced pumpkin filling and the flaky crust creates a perfect harmony that will leave your guests asking for seconds.

Whether you're serving it at Thanksgiving dinner or enjoying a quiet evening at home, this pumpkin pie is sure to impress. Top it off with a dollop of freshly whipped cream for an extra touch of indulgence. So, roll up your sleeves and get ready to create a dessert that not only tastes amazing but also brings people together. Your kitchen is about to become the heart of the celebration!

Ingredients

  • 1.3 cups flour all-purpose
  • 0.5 teaspoon salt 
  • 0.3 cup vegetable oil 
  • tablespoons water cold
  •  eggs 
  • 0.5 cup sugar 
  • teaspoon ground cinnamon 
  • 0.5 teaspoon salt 
  • 0.5 teaspoon ground ginger 
  • 0.1 teaspoon ground cloves 
  • 15 oz pumpkin pie filling/mix canned (not pumpkin pie mix)
  • 12 oz evaporated milk canned
  • 0.8 cup whipping cream 
  • tablespoons sugar 

Equipment

  • bowl
  • oven
  • knife
  • whisk
  • wire rack
  • hand mixer

Directions

  1. Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened.
  2. 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 9-inch glass pie plate.
  3. In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
  4. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate.
  5. Bake 15 minutes.
  6. Reduce oven temperature to 350°F.
  7. Bake about 45 minutes longer or until knife inserted in center comes out clean.
  8. Place pie on cooling rack. Cool completely, about 2 hours.
  9. In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form.
  10. Serve pie with whipped cream. Store in refrigerator.

Nutrition Facts

Calories421kcal
Protein7.15%
Fat45.61%
Carbs47.24%

Properties

Glycemic Index
27.52
Glycemic Load
22.33
Inflammation Score
-10
Nutrition Score
14.915652358014%

Nutrients percent of daily need

Calories:421.21kcal
21.06%
Fat:21.73g
33.44%
Saturated Fat:8.89g
55.54%
Carbohydrates:50.66g
16.89%
Net Carbohydrates:45.52g
16.55%
Sugar:20.5g
22.77%
Cholesterol:78.47mg
26.16%
Sodium:468.87mg
20.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.67g
15.34%
Vitamin A:4900.68IU
98.01%
Manganese:0.47mg
23.33%
Vitamin B2:0.4mg
23.27%
Fiber:5.14g
20.54%
Selenium:12.85µg
18.35%
Vitamin K:17.89µg
17.04%
Phosphorus:167.87mg
16.79%
Folate:66.23µg
16.56%
Calcium:157.96mg
15.8%
Vitamin B1:0.2mg
13.4%
Vitamin B5:1.19mg
11.94%
Iron:1.89mg
10.48%
Vitamin B3:1.55mg
7.75%
Vitamin E:1.15mg
7.69%
Potassium:264.29mg
7.55%
Vitamin B6:0.14mg
7.14%
Magnesium:26.72mg
6.68%
Zinc:0.82mg
5.5%
Copper:0.09mg
4.34%
Vitamin D:0.62µg
4.13%
Vitamin C:2.81mg
3.41%
Vitamin B12:0.2µg
3.36%