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Pumpkin pie recipe

Pumpkin pie

Pumpkin pie is a classic American dessert traditionally enjoyed during the fall and winter holidays, particularly Thanksgiving. It features a smooth, creamy filling made from pureed pumpkin, eggs, sugar, and a blend of warm spices such as cinnamon, nutmeg, ginger, and cloves. This flavorful filling is baked in a flaky pastry crust until set and lightly browned. Often served with a dollop of whipped cream, pumpkin pie is cherished for its rich, spiced flavor and comforting texture, making it a festive favorite for many families.
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Ingredients
  

For the Crust:

  • 1 1/4 cups 160g all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup 115g unsalted butter, cold and cut into small pieces
  • 2-4 tablespoons ice water

For the Filling:

  • 1 can 15 oz or 425g pumpkin puree (not pumpkin pie filling)
  • 1 cup 240ml heavy cream or evaporated milk
  • 1/2 cup 120ml whole milk
  • 3/4 cup 150g granulated sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions
 

Prepare the Crust:

  • In a large bowl, whisk together the flour, salt, and sugar.
  • Add the cold butter pieces and cut them into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together.
  • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Preheat the Oven:

  • Preheat your oven to 425°F (220°C).

Roll Out the Crust:

  • On a lightly floured surface, roll out the dough into a 12-inch circle.
  • Transfer the dough to a 9-inch pie dish and trim the edges, leaving about a 1/2-inch overhang. Fold the overhang under itself and crimp the edges as desired.
  • Place the crust in the refrigerator while you prepare the filling.

Prepare the Filling:

  • In a large bowl, whisk together the pumpkin puree, heavy cream, whole milk, sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.

Assemble the Pie:

  • Pour the pumpkin filling into the prepared pie crust.
  • Cover the edges of the crust with aluminum foil or a pie shield to prevent over-browning.

Bake the Pie:

  • Bake 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 the filling is set and a knife inserted into the center comes out clean.
  • Remove the foil or pie shield during the last 15 minutes of baking if the crust needs more browning.

Cool and Serve:

  • Allow the pie to cool completely on a wire rack before serving.
  • Serve with a dollop of whipped cream if desired.