Description
A delightful pumpkin pie perfect for autumn, combining sweet and creamy filling with a buttery crust.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup unsalted butter (cubed and chilled)
- 3-4 tablespoons ice water
- 1 can (15 ounces) pumpkin puree (not pumpkin pie mix)
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 can (12 ounces) evaporated milk
Instructions
- In a mixing bowl, whisk together the flour, sugar, and salt.
- Add the cubed butter and blend until the mixture resembles coarse crumbs.
- Gradually mix in the ice water, one tablespoon at a time, until the dough comes together.
- Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves.
- Beat in the eggs until well incorporated, then stir in the evaporated milk until smooth.
- Roll out the chilled dough on a floured surface to fit your pie dish.
- Transfer the crust to the dish, trimming any excess dough.
- Pour the pumpkin filling into the prepared crust.
- Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, until the filling is set and the crust is golden brown.
Notes
For a flaky crust, ensure the butter is very cold. Brush edges with egg wash for a beautifully browned crust.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American