Classic Pumpkin Pie
The easiest, most foolproof pie that captures all of the essential flavors of fall.
Ingredients
Pumpkin Pie
- ¾ cup granulated sugar
- ½ tsp salt
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 ½ tsp ground cinnamon
- ¼ tsp pumpkin pie spice
- 2 large eggs
- 15 oz. pumpkin puree
- 12 oz. evaporated milk
- 1 unbaked pie crust
Pie Crust
- 8 tbsp salted butter chilled
- 1 cup flour
- ½ tsp kosher salt
- ¼ cup cold water
Instructions
Pie Crust
- Slice the chilled butter into cubes.
- In a food processor, combine the flour, salt, and half of the butter. Pulse 4-5 times until loosely combined, then add the rest of the butter and pulse an additional 5-6 times until just starting to look sandy.
- Drizzle half of the cold water over the flour mixture, and pulse to combine. Add a little more water at a time just until the dough sticks together when pressed.
- Form the dough into a ball, wrap in plastic wrap, then flatten into a disk and refrigerate, at least 30 min.
- When ready to use, sprinkle both sides of the disk with flour and gently roll with a rolling pin to form an 11-inch circle. Don't worry about any cracks, they can be pressed together and repaired once the dough is in the pie pan.Gently roll the dough over itself onto the rolling pin, then unroll over your pie pan. Press and crimp the edges onto the pie pan.
Pumpkin Pie
- Preheat your oven to 425°F.
- Whisk together the sugar, salt, ginger, nutmeg, cloves, cinnamon, pumpkin pie spice, and eggs.
- Stir in the pumpkin puree until fully combined. Slowly pour in the evaporated milk, whisking as you do.When the pie filling is smooth, poke a few holes in the unbaked pie shell with a fork, then pour in the pumpkin filling.
- Bake at 425°F for 15 minutes, then bake at 350° degrees for 40-45 minutes. The pie should jiggle just slightly in the center when fully baked.If the crust starts to brown too fast, you can cover with foil until the pie is cooked.
- Allow the pie to cool at least 1 hour until slicing. Serve.