Pumpkin Pie

Name: Pumpkin Pie
Cook time: 215 min
Total time: 215 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/4 cups All-purpose Flour; 1/2 tsp Salt, fine; 1 tsp Granulated Sugar; 1/2 cups Unsalted Butter, cold, cut into cubes; 4 tbsp Water, ice; 2 large Eggs; 15oz Pumpkin Puree, canned; 3/4 cups Granulated Sugar; 1/2 tsp Salt, fine; 1 tsp Ground Cinnamon; 1/2 tsp Ground Ginger; 1/4 tsp Ground Cloves; 12oz Evaporated Milk, canned; Some Whipped Cream, optional

This classic pumpkin pie features a tender, flaky crust filled with a warmly spiced, silky pumpkin custard — perfect for holidays or cozy evenings. Aromatic notes of cinnamon, ginger and cloves complement the rich pumpkin and creamy evaporated milk, and it’s best served chilled with a dollop of whipped cream.

This classic pumpkin pie features a tender, flaky crust filled with a warmly spiced, silky pumpkin custard — perfect for holidays ... Show more

Traditional American Recipe

Health Grade

D · Occasional

Rating

4.2

Time

3 hrs30 min

Price

0,37 €

Calories

341 kcal

vegetarian

low calorie

comfort food

potluck

Method

Preheat oven

Set a rack in the lower third and preheat the oven to 425° F while you make the crust.

Make the crust

In a large bowl, stir together the All-purpose Flour, Salt (fine), and Granulated Sugar. Add the cold Unsalted Butter (cold, cut into cubes) and cut it in with your fingertips, a pastry cutter, or two forks until the mixture looks like coarse crumbs with a few pea-size pieces left. Drizzle in the Water (ice), a tablespoon at a time, tossing just until the dough holds together when squeezed.

Chill the dough

Gather the dough into a disk, wrap it, and chill it for 15 minutes. While it chills, whisk the Eggs until smooth, then whisk in the Pumpkin Puree, the remaining sugar, the remaining salt, Ground Cinnamon, Ground Ginger, Ground Cloves, and the Evaporated Milk until the filling is silky and pourable.

Roll the crust

On a lightly floured surface, roll the chilled dough into a 12-inch circle. Ease it into a 9-inch pie dish, trim the overhang to about 1/2 inch, fold it under, and crimp the edge.

Fill and bake

Pour the filling into the crust and set the pie dish on a baking sheet. Bake at 425° F for 15 minutes, then reduce the oven to 350° F and bake for 35 to 45 minutes more, until the edges are set and the center still jiggles slightly when you nudge the pan.