Rhonda’s fav pumpkin pie recipe, just right for Thanksgiving


Who doesn’t love pumpkin pie?  Some like it spicey, others like it sweet.  I am a sweet lover so I go for less nutmeg and spice but it really is personal.  My grandmother used The Purity Cookbook which has been a staple in our homes for generations now.

Let’s get our shopping lists set for this weekend. Though this is not exactly the Thanksgiving we had all hoped for we can still do nice things and share our love through food. Maybe deliver a mini pie to a loved one?


Pat-in-the-Pan Pastry

1 1/3
cups Gold Medal™ all-purpose flour
teaspoon salt
cup vegetable oil
tablespoons cold water


cup sugar
teaspoon ground cinnamon
teaspoon salt
teaspoon ground ginger
teaspoon ground cloves
can (15 oz) pumpkin (not pumpkin pie mix)
can (12 oz) evaporated milk

Sweetened Whipped Cream

cup whipping cream
tablespoons sugar


Prevent your screen from going dark while you cook.

  • 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. 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.
  • 2
    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.
  • 3
    To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
  • 4
    Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
  • 5
    In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.
Expert Tips From Betty Crocker
  • Think ahead and freeze spoonfuls of whipped cream to use later. Just drop whipped cream by 8 spoonfuls onto waxed paper-lined cookie sheet. Freeze uncovered at least 2 hours. Then, place frozen mounds of whipped cream in a freezer container. Cover tightly and freeze no longer than 2 months.
  • Work quickly as you mix up and press the crust into the pie plate. Be sure your pie plate is a regular 9-inch pie plate versus a larger deep pie plate, as you want the crust to press up high enough on the sides to hold the filling.
  • Read the canned pumpkin label carefully to ensure you’re not buying canned pumpkin pie mix, which already contains seasonings and sweeteners.
  • Stir up your own pumpkin pie spice to keep in your pantry—it’s not only delicious in a pie but it’s wonderful sprinkled over root vegetables before roasting them or to season caramelized nuts during the holidays. Mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 to 1/2 teaspoons ground allspice, and 1 to 1/2 teaspoons ground cloves. Spoon into a glass bottle or spice tin and store in a cool place.
  • Create your own whipped cream like a barista: beat heavy cream with a splash of flavored coffee syrup instead of sugar. Caramel, hazelnut, or French vanilla are great flavor partners with pumpkin pie.


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