Source: Midwest Living


Recipe Summary

30 mins
1 hr
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges high. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400°F oven for 15 minutes to partially bake pastry shell. Remove foil and pie weights.

  • In a large bowl, combine pumpkin, brown sugar, 1 1/4 teaspoons cinnamon, the ginger, salt, cloves and orange peel. Add eggs; beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined.

  • Place the partially baked pie crust on the oven rack. Carefully pour pumpkin mixture into the pastry shell. To prevent overbrowning, cover edge of the pie with foil.

  • Bake in 400°F oven for 20 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and store in the refrigerator within 2 hours. Serve with whipped cream sprinkled with granulated sugar and additional cinnamon.

Single Crust Pie Shell (Helen Fletcher's No-Fail Pie Crust)

In a large bowl, stir together 1 3/4 cups cake flour or all-purpose flour, 1/3 cup all-purpose flour, and 3/4 teaspoons salt. Using a pastry blender, cut in 6 tablespoons cut-up cold butter and 3 tablespoons shortening until pieces are pea-size. In a small bowl, stir together 4 tablespoons cold water, 2 tablespoons lightly beaten egg or 1 yolk, and 1 teaspoon lemon juice or vinegar. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts add another 1 tablespoon water and gently toss to moisten evenly (should be a mass of very large crumbs). Turn crumb mixture out onto a lightly floured surface. Gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Flatten into a disc about 1 inch thick. If necessary, wrap dough in plastic wrap and chill 1 to 2 hours or until easy to handle. On a lightly floured surface, roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish. Trim the overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. To prevent overbrowning, cover edges with foil. Bake as directed in individual recipes.

Nutrition Facts

509 calories; fat 28g; cholesterol 182mg; saturated fat 14g; carbohydrates 58g; mono fat 9g; poly fat 3g; insoluble fiber 3g; sugars 25g; protein 9g; vitamin a 87.9IU; vitamin c 3mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 2.6mg; vitamin b6 0.1mg; folate 88.7mcg; vitamin b12 0.5mcg; sodium 499mg; potassium 293mg; calcium 121.2mg; iron 4mg.