Pumpkin Pie Recipe

Pumpkin pie is a beloved dessert, especially during the fall and holiday seasons. This beginner-friendly recipe will guide you through creating a delicious, traditional pumpkin pie with a creamy, spiced filling and a flaky crust.

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 2-4 tbsp ice water

For the Filling:

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 3 large eggs
• 1 cup evaporated milk
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Optional:

• Whipped cream for serving

Instructions:

1. Prepare the Crust:
   • Mix Dry Ingredients:
     • In a large mixing bowl, combine 1 1/4 cups of all-purpose flour and 1/2 teaspoon of salt.
   • Cut in Butter:
     • Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
   • Add Water:
     • Gradually add 2-4 tablespoons of ice water, one tablespoon at a time, mixing until the dough comes together. The dough should be moist but not sticky.
   • Form the Dough:
     • Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
2. Preheat the Oven:
   • Preheat your oven to 425°F (220°C).
3. Roll Out the Dough:
   • Flour the Surface:
     • Lightly flour your work surface and rolling pin.
   • Roll the Dough:
     • Roll out the chilled dough into a 12-inch circle, about 1/8 inch thick.
   • Transfer to Pie Dish:
     • Carefully transfer the dough to a 9-inch pie dish. Press it gently into the bottom and sides of the dish, then trim any excess dough around the edges. Crimp the edges if desired.
4. Prepare the Filling:
   • Combine Dry Ingredients:
     • In a medium bowl, mix the granulated sugar, brown sugar, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt.
   • Mix Wet Ingredients:
     • In a large bowl, beat the eggs. Add the pumpkin puree, evaporated milk, heavy cream, and vanilla extract. Mix until well combined.
   • Combine:
     • Gradually add the dry ingredient mixture to the wet ingredients, stirring until smooth.
5. Assemble the Pie:
   • Fill the Crust:
     • Pour the pumpkin filling into the prepared pie crust.
   • Bake:
     • Bake in the preheated oven at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
   • Cool:
     • Remove the pie from the oven and let it cool on a wire rack. The filling will continue to set as it cools.
6. Serve:
   • Garnish:
     • Serve the pumpkin pie with a dollop of whipped cream, if desired.

Tips for Success:

• Chilled Ingredients: Ensure the butter and water for the crust are very cold to achieve a flaky texture.
• Avoid Overmixing: When combining the crust ingredients, mix just until the dough comes together to prevent it from becoming tough.
• Even Baking: If the crust edges start to brown too quickly, cover them with aluminum foil or a pie shield to prevent burning.

This classic pumpkin pie recipe provides a rich, creamy filling with warm spices, set in a perfectly flaky crust. It’s a timeless dessert that’s sure to be a hit at any gathering. Enjoy!