BETTY CROCKER PUMPKIN BAR RECIPE RECIPES

Name: Pumpkin Pie
Prep time: 20 min
Total time: 3 h 20 min
Yield: 8
Ingredients: 1 1/3 cups Gold Medal™ all-purpose flour; 1/2 teaspoon salt; 1/3 cup vegetable oil; 2 tablespoons cold water; 2 eggs; 1/2 cup sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1 can (15 oz) pumpkin (not pumpkin pie mix); 1 can (12 oz) evaporated milk; 3/4 cup whipping cream; 2 tablespoons sugar

RECIPES & COOKBOOKS - FOOD, COOKING RECIPES - BETTYCROCK…

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When it comes to Thanksgiving, our eyes go right to the dessert table, searching for homemade Pumpkin Pie. With a flaky crust, smooth pumpkin filling and sweetened whipped cream, what's not to love about Pumpkin Pie? This is the best Pumpkin Pie recipe we've ever made, thanks to its incredible flavor profile and simple instructions. If there are leftovers–which are usually hard to come by–we'll even have Pumpkin Pie for breakfast!

Provided by Betty Crocker Kitchens

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 14

Ingredients

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons cold water
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3/4 cup whipping cream
2 tablespoons sugar

Steps:

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.
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.
To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
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.
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.

Nutrition Facts : Calories 185 , CarbohydrateContent 37 g, CholesterolContent 5 mg, FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 170 mg

RECIPES & COOKBOOKS - FOOD, COOKING RECIPES - BETTYCROCK…

Recipes & Cookbooks - Food, Cooking Recipes - BettyCrock… image

When it comes to Thanksgiving, our eyes go right to the dessert table, searching for homemade Pumpkin Pie. With a flaky crust, smooth pumpkin filling and sweetened whipped cream, what's not to love about Pumpkin Pie? This is the best Pumpkin Pie recipe we've ever made, thanks to its incredible flavor profile and simple instructions. If there are leftovers–which are usually hard to come by–we'll even have Pumpkin Pie for breakfast!

Provided by Betty Crocker Kitchens

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 14

Ingredients

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons cold water
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3/4 cup whipping cream
2 tablespoons sugar

Steps:

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.
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.
To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
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.
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.

Nutrition Facts : Calories 185 , CarbohydrateContent 37 g, CholesterolContent 5 mg, FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 170 mg

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When it comes to Thanksgiving, our eyes go right to the dessert table, searching for homemade Pumpkin Pie. With a flaky crust, smooth pumpkin filling and sweetened whipped cream, what's not to love about Pumpkin Pie? This is the best Pumpkin Pie recipe we've ever made, thanks to its incredible flavor profile and simple instructions. If there are leftovers–which are usually hard to come by–we'll even have Pumpkin Pie for breakfast!
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