Thanksgiving Pumpkin Pie
320kcal
Ingredients
Pie Crust
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, chilled and cubed
- 4–5 tbsp ice water
Pumpkin Filling
- 1 can pumpkin puree (15 oz / 425 g)
- ¾ cup brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
Instructions
- Prepare crust. If making homemade, mix flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, until dough holds together. Chill for 30 minutes, then roll out and fit into a 9-inch pie dish.
- Preheat oven to 375°F (190°C).
- Make filling. In a bowl, whisk pumpkin puree, brown sugar, eggs, evaporated milk, cinnamon, ginger, cloves, and salt until smooth.
- Assemble pie. Pour filling into prepared crust.
- Bake for 50 minutes, or until the center is set but slightly wobbly. A knife inserted near the center should come out mostly clean.
- Cool completely for at least 2 hours before serving.
- Serve. Add whipped cream topping if desired.
Notes
- Pumpkin pie is best made a day ahead; flavors deepen overnight.
- Store covered in the fridge for up to 4 days.
- Use homemade or store-bought crust depending on time.
Private Notes
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