Yield
10 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325° for 5 minutes; cool on a wire rack.

Step 3

Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.

Ratings & Reviews

marcymousse's Review

marcymousse
November 25, 2008
I have been making this pie since I found the recipe 11 years ago! It is the best pie ever!

lauribear's Review

lauribear
September 28, 2012
I have made this pie almost yearly since it was first published in 1997. It's moist, delicious and the perfect balance of pumpkin and spice. Well done, Cooking Light!