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Classic Pumpkin Pie
It wouldn’t be Thanksgiving without a generous slice of the quintessential, all-American classic pumpkin pie. Don’t scrimp on the whipped cream!
Preparation: 20 minutes  
Time-To-Table: 1 hour  10 minutes  
Serves: 8


  • refrigerated pie crust dough (from 15 oz. pkg)
  • 1 can (15 oz.) 100% pure pumpkin
  • 1 cup (8 oz.) heavy cream
  • 1/2 cup (4 oz.) Better’n Eggs®
  • 3/4 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves


1. Heat oven to 375°F. Line 9-inch glass pie plate with pie crust, crimping edges decoratively. Line inside of pie crust with aluminum foil and pie weights (or dried beans). Bake crust for 8 to 10 minutes or until the bottom crust looks dry.

2. In large bowl stir together all remaining ingredients; mix until smooth. Pour into pre-baked pie crust.

3. Reduce oven temperature to 350°F. Bake pie for 50 to 55 minutes or until center is soft but set*. If necessary, cover crust during baking to prevent over browning. Cool completely before serving.

* Tip: Pie is done when the center moves only slightly when pan is shaken.






Amount Per Serving
3g 302
Protein Calories

Nutritional Information

Serving Size: 1

Calories: 302 % Daily

Total Fat 16 (g)25%

Sat Fat 9 (g)44%

Trans Fat 0 (g) 

Cholesterol 36 (mg)12%

Sodium 190 (mg)8%

38 (g)13%

Dietary Fiber 2 (g)7%

Sugar 23 (g) 

Protein 3 (g)7%

Calcium 81 (mg)8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.