Classic Pumpkin Pie

Classic Pumpkin Pie

This homemade pumpkin pie recipe uses homemade ginger-spiced whipped cream as an extra surprise. Thanksgiving dessert never tasted so good!

30 min. prep time
8 servings
14514 Ratings



1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Land O Lakes® Butter, cut into chunks
2 to 3 tablespoons cold water


1 cup firmly packed brown sugar
1 (15-ounce) can pumpkin*
1 teaspoon pumpkin pie spice**
1/2 teaspoon salt

Ginger Whipped Cream

1 tablespoon sugar
1/4 teaspoon ground ginger


Heat oven to 425°F.

Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into ball; flatten slightly.

Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of plate. Crimp or flute edge. Set aside.

Beat eggs at medium speed in bowl until thick and pale yellow in color. Add all remaining filling ingredients; beat until well mixed. Pour filling ingredients into prepared crust. Bake 10 minutes.

Reduce oven temperature to 350°F.

Bake 40-50 minutes or until knife inserted in center comes out clean. Cool completely.

Beat 1/2 cup whipping cream at high speed in bowl, scraping bowl often, until soft peaks form. Add 1 tablespoon sugar and ginger. Continue beating until stiff peaks form.

Top each serving with dollop of whipped cream. Sprinkle with additional ground ginger, if desired.

Store pie and whipped cream in refrigerator.


*Substitute 2 cups mashed cooked fresh pumpkin.

**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves.

Nutrition Facts (1 serving)

Calories: 370

Fat: 20g

Cholesterol: 115mg

Sodium: 400mg

Carbohydrates: 46g

Dietary Fiber: 2g

Protein: 4g

Recipe #9839B©1997Land O'Lakes, Inc.

Recipe Comments & Reviews

So gooooooooooo!
I thought it was too salty. I would leave out the salt in the filling next time to try it. My husband thought it was great, but I think he salts everything too much. I'm going to compare other recipes I have to see how much salt they have if any.
i use this recipe every thanksgiving. simple... even i could do it! hahaha - 38 male
Made this yesterday and served it tonight for thanks giving dinner. People LOVED it! I used a shallow 1 tsp of pumpkin pie spice, and then added cinnamon to make the tsp heaped. I only mixed everything enough to combine it rather than beat it as I wanted to make sure the result was dense and heavy, not fluffy. Mission accomplished!
I made this and thought it was a terrible pumpkin pie recipe! Would NEVER use it again. Came out flat and boring!
This is now our family favorite. The best pumpkin pie recipe I've ever made. I was out of pumpkin pie spice so I substituted 1 tsp. apple pie spice + 1/8 tsp ground ginger. Excellent!
Great recipe, but I often have trouble with the filling slightly separating from the top edge of the crust. Any ideas why this happens?
just like my grandmother use to make, so yummy!!
i made this pie. although it was good, i believe it has too much brown sugar. i would split brown sugar and the rest white sugar. also, use 1/2 and 1/2 instead of canned milk. i made this both ways and liked it much better.
This pie is just too dense. Not enough liquid. I will always add one can of condensed milk which provides lightness, no extra fat and a wonderful texture.
Don't add the whipped cream to the pie use it on the top
Loved this pie!
yummy !!!!!
This is the best pumpkin pie I've ever made! I loved the dark color,the rich flavor and the smooth, creamy filling. To dress it up, I used cookie cutters to cut leaf and acorn shapes, dusted them with cinnamon sugar and placed them on the pie before putting it in the oven. It got rave reviews both for flavor and because it was so pretty!
this pie was great I like the dark color and I used dark brown sugar it was very good and easy to make . it will be on the table at thanksgiving
This is the best classic pumpkin pie recipe. It's the only one I use & I make it every Thanksgiving. The whole cream takes the pumpkin spice flavor to a whole other level.
Using half & half is so much better than condensed milk - it's richer tasting with a better mouthfeel without a chemical aftertaste.
I recommend adding a half a teaspoon of nutmeg, and using your own spices, and if you like a spicier pie I double the quantities in the recipe.
I prepared this pie for a church event that I attended. Although I was busy, my husband said several people really liked it. I thought the brown sugar overpowered the taste of the pumpkin. I liked the texture and smoothness using whipped cream. It is a nice creamy smooth pie but not very pumpkin tasting.

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