Pumpkin Pie
A delightful and traditional dessert that brings warmth and nostalgia during the autumn season, filled with sweet pumpkin and spices.
Ingredients
For the crust
- 1 ¼ cups all-purpose flour Our base for the crust
- ½ tsp salt Just a pinch to enhance the flavor
- 1 tbsp sugar A little sweetness, just right
- ½ cup unsalted butter, cold and cubed That's the secret to the flakiness!
- 3 to 4 tbsp ice water To bring the dough together, adding just the right touch
- 1 9-inch pie crust store-bought (optional) No shame here! We all need shortcuts sometimes!
For the filling
- 1 15 oz can pumpkin purée The star of our show!
- ¾ cup packed brown sugar For that rich sweetness
- 2 large eggs They give the filling its dreamy texture
- 1 egg yolk egg yolk
- 1 cup evaporated milk Adding that creaminess we all love
- ½ tsp salt It’s the magic touch
- 1 tsp ground cinnamon The cozy scent of fall
- ½ tsp ground ginger A spicy little punch
- ¼ tsp ground nutmeg Adding warmth
- ⅛ tsp ground cloves A hint of the exotic
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter until coarse crumbs form, then gradually stir in ice water until the dough comes together. Shape into a disk, wrap, and chill for 30 minutes.
- Roll out the chilled dough on a floured surface to about ¼ inch thick. Fit it into a 9-inch pie dish, trim edges, and crimp if desired.
- Line the crust with parchment and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment, and bake for another 5 minutes until lightly golden.
Filling
- In a medium bowl, whisk together pumpkin purée, brown sugar, eggs, egg yolk, evaporated milk, salt, and spices until smooth.
- Pour the filling into the pre-baked crust and bake for 45 to 55 minutes until the filling is set but still slightly wobbly in the center.
Cooling
- Once baked, cool the pie on a wire rack completely, then refrigerate for at least 2 hours before slicing.
Serving
- Serve with a sprinkle of cinnamon or a dollop of whipped cream.
Notes
To store, cover the pie with plastic wrap or foil, refrigerating up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 43gProtein: 5gFat: 15gSaturated Fat: 9gSodium: 240mgFiber: 2gSugar: 25g
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