PUMPKIN PIE
This classic pumpkin pie is smooth, spiced, and perfect for fall and holiday celebrations. The creamy pumpkin filling with warm spices inside a flaky crust makes it a comforting and delicious dessert for family and friends.
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter cut into cubes
- 3 –4 tablespoons ice water
For the Filling:
- 1 15 oz can pumpkin puree
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup evaporated milk
Instructions
Prepare the Crust:
- In a bowl, combine flour and salt. Cut in butter until crumbly. Gradually add ice water until dough forms. Roll out and fit into a 9-inch pie pan.
Make the Filling:
- In a large bowl, whisk together pumpkin, sugar, salt, cinnamon, ginger, and cloves. Beat in eggs, then gradually stir in evaporated milk until smooth.
Assemble and Bake:
- Pour filling into prepared crust. Bake at 350°F (175°C) for 50–60 minutes or until a knife inserted comes out clean.
Cool and Serve:
- Let the pie cool completely before slicing. Serve plain or with whipped cream.
Notes
- Make Ahead:
Pie can be baked a day ahead and refrigerated until serving. - Flavor Boost:
Add a pinch of nutmeg or allspice for extra warmth. - Serving Suggestions:
Top with whipped cream or vanilla ice cream. Perfect for Thanksgiving or holiday gatherings. - Allergy-Friendly Options:
Use a dairy-free butter and milk alternative for a vegan version. - Storage Tips:
Store in the fridge for up to 4 days, covered tightly.