Description
This classic Pumpkin Pie recipe offers a creamy, spiced pumpkin filling nestled in a flaky, buttery crust. Perfect for fall gatherings and festive holidays, it combines traditional ingredients like cinnamon, nutmeg, and ginger to create a warm and comforting dessert that’s both nostalgic and delicious.
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3 to 4 tablespoons ice water
For the Filling
- 1 can (15 ounces) pumpkin puree
- 3/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (12 fluid ounces) evaporated milk
Instructions
- Prepare the crust: In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, tossing with a fork until the dough holds together when pressed.
- Chill and roll out dough: Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes. On a lightly floured surface, roll the dough into a 12-inch circle to fit a 9-inch pie plate. Transfer it to the plate, trim the edges, and flute as desired.
- Preheat oven: Set your oven to 425°F (220°C) to begin baking the pie.
- Make the filling: In a large bowl, mix pumpkin puree, brown sugar, salt, cinnamon, ginger, and cloves until well combined. Beat in the eggs, then gradually stir in the evaporated milk until smooth.
- Pour filling and bake: Pour the pumpkin filling into the prepared pie crust. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes or until a knife inserted near the center comes out clean.
- Cool and serve: Allow the pie to cool completely on a wire rack before serving. This helps the filling to set properly, ensuring clean slices.
Notes
- You can substitute fresh pumpkin puree for canned, but be sure to cook and puree it thoroughly first.
- For a crispier crust, blind bake the crust for 10 minutes before adding the filling.
- Adjust the spices to taste, adding more cinnamon or nutmeg for a stronger flavor.
- Serve with whipped cream or a scoop of vanilla ice cream for an extra indulgence.
- Store any leftover pie covered in the refrigerator for up to 3 days.
