This pumpkin pie recipe is a classic favourite during Autumn. It's rich, creamy, and full of warm spices making it the perfect dessert for the season.
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Pumpkin Filling:
- 1 15-ounce can of pumpkin puree (about 1 3/4 cups)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups evaporated milk (or half-and-half)
Instructions:
- Prepare the Pie Crust:
- In a food processor, combine the flour, salt, and sugar.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, and pulse until the dough just comes together.
- Turn the dough out onto a floured surface, form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 425°F (220°C).
- Roll Out the Pie Crust:
- On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Make sure it's large enough to hang over the edges slightly. Trim any excess dough and crimp the edges to create a decorative border.
- Part-Bake the Crust:
- Line the pie crust with parchment paper and fill it with pie weights or dried beans.
- Bake in the preheated oven for 10-12 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes until the crust is just starting to turn golden. Remove from the oven and set aside.
- Prepare the Pumpkin Filling:
- In a large bowl, whisk together the pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground cloves, and salt.
- In a separate bowl, beat the eggs. Add the beaten eggs and evaporated milk to the pumpkin mixture and stir until well combined.
- Fill and Bake the Pie:
- Pour the pumpkin filling into the part-baked pie crust.
- Place the pie in the preheated oven and 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 a knife inserted into the center of the pie comes out clean.
- Remove the pie from the oven and allow it to cool completely on a wire rack.
- Serve:
- Once the pie has cooled, you can serve it as is or with a dollop of whipped cream. Enjoy your homemade pumpkin pie!