White Lily® Pumpkin Pie

Prep Time:
30 min
Cook Time:
50 min
Total Time:
2 hr
8 servings


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


  1. HEAT oven to 425°F.
  2. PREPARE single pie crust according to recipe directions, using a 9-inch pie plate. Do not bake; chill.
  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. 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.


Serving Size (1 slice, 1/18 of pie), Calories 370 (Calories from Fat 180), Total Fat 20g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 95mg, Sodium 340mg, Total Carbohydrate 43g (Dietary Fiber 3g, Sugars 21g), Protein 7g; Percent Daily Value*: Vitamin A 160%, Vitamin C 0%, Calcium 8%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.