A classic Pumpkin Pie—smooth, spiced, and perfect for autumn gatherings. 🥧🍂
🧾 Ingredients
Crust (or use store-bought):
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, chilled and cubed
- 3–4 tbsp ice water
Filling:
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 ½ cups evaporated milk (or heavy cream for richer texture)
Topping (optional):
- Whipped cream
- A sprinkle of cinnamon or nutmeg
👩🍳 Instructions
- Prepare the crust
- Mix flour and salt in a bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Add ice water, 1 tbsp at a time, until dough comes together.
- Shape into a disk, wrap, and chill for 30 minutes.
- Roll out and fit into a 9-inch pie dish. Trim and crimp edges.
- Make the filling
- In a large bowl, whisk pumpkin, sugars, eggs, and yolk until smooth.
- Add spices and salt, mixing well.
- Gradually whisk in evaporated milk (or cream).
- Assemble and bake
- Preheat oven to 425°F (220°C).
- Pour filling into prepared crust.
- Bake for 15 minutes, then reduce temperature to 350°F (175°C).
- Continue baking for 40–50 minutes, until center is set but slightly jiggly.
- Cool and serve
- Let pie cool completely on a wire rack (about 2 hours).
- Chill for best texture.
- Serve with whipped cream and a dusting of cinnamon.
🍴 Tips
- For extra depth, add 1 tbsp maple syrup to the filling.
- Shield crust edges with foil if they brown too quickly.
- Bake a day ahead—the flavors deepen overnight.
📌 Disclaimer
This recipe is for culinary and educational purposes only. Nutritional values may vary depending on ingredients used. If you have dietary restrictions or health concerns, consult a qualified nutritionist or healthcare provider before making changes to your diet.
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