Classic Pumpkin Pie

Classic Pumpkin Pie

Ingredients:

• For the Pie Crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3-4 tablespoons ice water
• For the Pumpkin Filling:
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (12 oz) evaporated milk
• For Topping (Optional):
  • Whipped cream
  • Ground cinnamon or nutmeg for dusting

Instructions:

1. Prepare the Pie Crust:
   • In a large bowl, whisk together the flour and salt.
   • Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
   • Add ice water, one tablespoon at a time, and mix until the dough comes together. It should be moist but not sticky.
   • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven:
   • Preheat your oven to 425°F (220°C).
3. Roll Out the Dough:
   • On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter.
   • Carefully place the dough into a 9-inch pie dish, trimming and crimping the edges as desired.
   • Place the pie crust in the refrigerator while you prepare the filling.
4. Make the Pumpkin Filling:
   • In a large bowl, mix together the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves.
   • Beat in the eggs one at a time until well combined.
   • Gradually stir in the evaporated milk until the filling is smooth.
5. Assemble the Pie:
   • Pour the pumpkin filling into the prepared pie crust.
   • Place the pie on a baking sheet to catch any spills.
6. Bake the Pie:
   • Bake in the preheated oven for 15 minutes.
   • After 15 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until a knife inserted into the center comes out clean.
   • If the crust edges are browning too quickly, cover them with aluminum foil or a pie shield.
7. Cool and Serve:
   • Allow the pie to cool completely on a wire rack before serving.
   • Top with whipped cream and a sprinkle of cinnamon or nutmeg if desired.

Tips:

• Make Ahead: Pumpkin pie can be made a day ahead and stored in the refrigerator. Just be sure to let it come to room temperature before serving.
• Crust Alternatives: If you prefer, you can use a store-bought pie crust to save time.

This classic pumpkin pie is perfect for Thanksgiving or any fall occasion. The creamy, spiced filling paired with the buttery crust and a dollop of whipped cream makes for a comforting and delicious dessert. Enjoy!