Classic Pumpkin Pie

Classic Pumpkin Pie

Ingredients:

Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 3-4 tablespoons ice water

Pumpkin Filling:

• 1 (15 oz) can pumpkin puree
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 large eggs
• 1 (12 oz) can evaporated milk

Instructions:

1. Prepare the Pie Crust:
   • In a large bowl, whisk together the flour and salt.
   • Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
   • Gradually add ice water, 1 tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
2. Preheat the Oven:
   • Preheat your oven to 425°F (220°C).
3. Roll Out the Dough:
   • On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch pie dish, trim any excess dough, and crimp the edges. Set aside.
4. Prepare the Filling:
   • In a large bowl, whisk together the pumpkin puree, granulated sugar, cinnamon, ginger, cloves, nutmeg, and salt.
   • Beat in the eggs, one at a time, until well combined.
   • Gradually stir in the evaporated milk until the mixture is smooth.
5. Fill the Pie Crust:
   • Pour the pumpkin filling into the prepared pie crust.
6. Bake:
   • Bake the pie at 425°F (220°C) for 15 minutes.
   • Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted near the center comes out clean.
7. Cool:
   • Remove the pie from the oven and let it cool on a wire rack.
8. Serve:
   • Serve the pie at room temperature or chilled, with a dollop of whipped cream if desired.

Enjoy your homemade classic pumpkin pie!

For more details, visit the full recipe

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