Description
Classic Pumpkin Pie brings warm autumn memories straight from grandma’s kitchen to your table. Creamy spiced filling nestled in a flaky crust promises comfort and delight you’ll savor with each delicious bite.
Ingredients
Scale
Crust Ingredients:
- 1 ¼ cups (296 milliliters) all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup (113 grams) unsalted butter (cold, cubed)
- 35 tablespoons (520 milliliters) ice water
Pumpkin Filling Ingredients:
- 1 (15 ounces/425 grams) can pumpkin puree
- ¾ cup (150 grams) brown sugar
- 2 large eggs
- 1 cup (240 milliliters) evaporated milk
- 1 teaspoon vanilla extract
Spice Ingredients:
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
Optional Garnish:
- Whipped cream
- Ground cinnamon
- Ground nutmeg
Instructions
- Craft a silky pie dough by combining flour, salt, and sugar in a mixing bowl. Incorporate cold butter using a pastry cutter until the mixture transforms into sandy, irregular crumbs.
- Introduce ice water gradually, working the dough until it cohesively binds. Form a compact disk, encase in plastic wrap, and refrigerate for half an hour to allow gluten to relax and butter to firm.
- Heat the oven to 375F. Gently roll the chilled dough on a flour-dusted surface, creating a thin circular layer that generously drapes a 9-inch pie pan.
- Delicately press the dough into the pan’s contours, trimming excess edges and creating an elegant crimped border. Line with parchment paper and distribute pie weights to prevent unwanted rising.
- Blind bake the crust for 10 minutes, then remove weights and continue baking until edges turn golden, approximately 5 additional minutes.
- Whisk pumpkin puree with brown sugar, creating a rich base. Introduce warming spices: cinnamon, nutmeg, ginger, and cloves, blending until harmoniously combined.
- Incorporate eggs, evaporated milk, and vanilla extract, stirring until the mixture achieves a luxurious, smooth consistency without lumps.
- Pour the fragrant filling into the pre-baked crust, ensuring an even distribution. Bake for 45-50 minutes, watching for a slight jiggle in the center indicating perfect doneness.
- Allow the pie to cool completely at room temperature for two hours, then refrigerate for minimum three hours to set and intensify flavors.
- Serve chilled or at ambient temperature, garnishing with billowy whipped cream and a delicate cinnamon dusting for an elegant finishing touch.
Notes
- Chilling the pie crust dough helps prevent shrinkage and creates a flakier texture by allowing the butter to solidify before baking.
- Use cold butter and ice water when making the crust to ensure the most tender and crisp pastry shell possible.
- For a gluten-free version, swap regular flour with a high-quality gluten-free flour blend that contains xanthan gum for better binding.
- Prevent over-browning of the crust edges by covering them with aluminum foil halfway through baking if they start to darken too quickly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg