It wouldn't be Thanksgiving without a generous slice of the quintessential, all-American classic pumpkin pie. Don't scrimp on the whipped cream!


  • 1 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 tsp.
    ground cinnamon
  • 1/2 tsp.
    ground ginger
  • 1/4 tsp.
    ground cloves


  • 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.

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

  • 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.

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