Here’s a classic Pumpkin Pie Recipe perfect for the fall season or any time you crave a creamy, spiced pie!
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3-4 tablespoons ice water
For the Filling:
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 cup packed brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 1/4 cups heavy cream (or evaporated milk)
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions:
1. Prepare the Pie Crust:
- In a large mixing bowl, whisk together the flour, salt, and sugar.
- Using a pastry cutter or your hands, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Crust:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie pan, trimming any excess dough around the edges. Crimp the edges if desired.
- Poke the bottom of the crust with a fork to prevent air bubbles, and line it with parchment paper or foil. Fill with pie weights, dried beans, or rice to blind-bake.
- Bake the crust for 10-12 minutes, until the edges begin to brown slightly. Remove from the oven and set aside.
3. Make the Pumpkin Filling:
- In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, and egg yolk until smooth.
- Add the heavy cream, vanilla extract, cinnamon, ginger, cloves, nutmeg, and salt. Whisk until everything is well combined and the mixture is smooth.
4. Assemble the Pie:
- Pour the pumpkin filling into the pre-baked crust.
- Smooth the top with a spatula to ensure even filling.
5. Bake the Pumpkin Pie:
- Bake the pie at 375°F (190°C) for 45-55 minutes, or until the center is set but still slightly jiggly (it will firm up as it cools).
- If the edges of the crust brown too quickly, cover them with a pie shield or strips of aluminum foil.
6. Cool and Serve:
- Remove the pie from the oven and allow it to cool completely on a wire rack. The pie will continue to set as it cools.
- Serve with whipped cream or a dusting of cinnamon, if desired.
Tips:
- Make Ahead: Pumpkin pie can be made a day in advance and stored in the refrigerator.
- Crust Alternatives: For a quicker option, you can use a store-bought pie crust.
- Pumpkin Puree: Canned pumpkin is convenient, but you can also make your own by roasting and pureeing fresh pumpkin.
This Pumpkin Pie is smooth, rich, and packed with warm spices, making it the perfect addition to any holiday meal or gathering!
