Pumpkin pie is the quintessential Thanksgiving dessert, and this classic recipe is sure to please your family and friends. With a perfectly spiced filling and a flaky homemade crust, this pumpkin pie is the perfect way to end your holiday meal.
This recipe uses canned pumpkin, evaporated milk, and a blend of warm spices to create a rich and flavorful filling that is baked in a homemade crust. It's easy to make and can be prepared in advance, making it a stress-free dessert option for your Thanksgiving feast.
Ingredients
For the crust:
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp granulated sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1/4-1/2 cup ice water
For the filling:
1 can (15 oz) pure pumpkin puree
1 can (15 oz) pure pumpkin puree
1 can (12 oz) evaporated milk
3/4 cup granulated sugar
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
8 Servings
Prep Time:
0 Hrs 20 Mins
Cook Time:
0 Hrs 60 Mins
Total TIme:
0 Hrs 0 Mins
Directions
Step
In a large bowl, whisk together the flour, salt, and sugar for the crust.
Step
Add the chilled butter to the bowl and use a pastry blender or your hands to cut the butter into the flour mixture until it resembles coarse sand.
Step
Add the ice water to the bowl, a tablespoon at a time, until the dough comes together into a ball.
Step
Flatten the dough into a disk and wrap it in plastic wrap. Chill in the fridge for at least 30 minutes.
Step
Preheat the oven to 375°F.
Step
On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
Step
On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
Step
Transfer the dough to a 9-inch pie dish and trim the edges.
Step
In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt until well combined.
Step
Pour the pumpkin mixture into the prepared pie crust.
Step
Bake the pie for 55-60 minutes, or until the filling is set and the crust is golden brown.
Tips for this recipe
To prevent the crust from getting soggy, you can brush it with a beaten egg before adding the filling. You can also make the crust ahead of time and store it in the fridge or freezer until ready to use. Serve the pumpkin pie with whipped cream or vanilla ice cream for a classic holiday dessert.
