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White Lily

White Lily Pumpkin Pie


30 min


50 min


8 servings


Single Crust Flaky Pie Crust 1 tsp. ground cinnamon
3 large eggs lightly beaten1/2 tsp. ground ginger
1 (15 oz.) can solid pack pumpkin 1/4 tsp. ground nutmeg
3/4 cup sugar 1/8 tsp. ground cloves
1/2 tsp. salt 1 1/2 cups half-and-half


  1. 1.
    HEAT oven to 425°F.

  2. 2.
    PREPARE single pie crust according to recipe directions, using a 9-inch pie plate. Do not bake; chill.

  3. 3.
    BEAT eggs in large bowl. Add pumpkin; mix well. Add sugar and salt; combine thoroughly. Add cinnamon, ginger, nutmeg and cloves. Stir in half-and-half. Pour carefully into unbaked pie shell.

  4. 4.
    BAKE 15 minutes at 425°F. Reduce temperature to 375°F; bake an additional 35 to 40 minutes, or until knife inserted one inch off center comes out almost clean. (The center of the pie should be soft and move slightly when gently shaken.) Cool on wire rack. Serve with whipped cream if desired.