Description
A classic autumn dessert featuring a creamy pumpkin filling flavored with warm spices in a flaky crust, perfect for gatherings.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons sugar
- ½ cup cold, cubed unsalted butter
- 3 to 4 tablespoons ice water
- 1 can (15 ounces) pumpkin purée
- 1 cup packed brown sugar
- 2 large eggs
- 1 cup evaporated milk
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix flour, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough comes together. Shape into a disk and chill for 30 minutes.
- Roll out the dough and fit it into a 9-inch pie dish. Trim and crimp the edges.
- Line the crust with parchment paper, fill with pie weights or beans, and bake for 15 minutes.
- In a medium bowl, whisk together the pumpkin purée, brown sugar, eggs, and evaporated milk until smooth.
- Add salt and spices, mixing until well combined.
- Pour the filling into the pre-baked crust, spreading it evenly.
- Bake the pie for 45-50 minutes, until the filling is set but still wobbly in the center.
- Let cool completely on a wire rack before slicing and serving.
Notes
Serve with whipped cream for an extra touch. Leftover pie can be stored in an airtight container in the refrigerator for up to one week.
