Absolutely Perfect Pumpkin Pie
Indulge in the cozy flavors of fall with this Absolutely Perfect Pumpkin Pie, a timeless dessert that’s as delicious as it is beautiful. Featuring a buttery, flaky homemade crust and a velvety smooth pumpkin filling spiced with warm cinnamon, ginger, nutmeg, and cloves, this recipe captures the very essence of autumn. Sweetened condensed milk adds a luscious richness, while a touch of salt balances the sweetness perfectly. The pie bakes to golden perfection, creating a show-stopping centerpiece for your holiday table. Serve it with a dollop of whipped cream for the ultimate finishing touch. With its straightforward technique and impressive results, this pumpkin pie is sure to become your go-to recipe every Thanksgiving and beyond!
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 170 grams unsalted butter (cold, diced)
- 15 grams granulated sugar
- 3 grams salt
- 60 milliliters ice water
- 425 grams pumpkin puree
- 395 grams sweetened condensed milk
- 2 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1 teaspoon salt
- to taste whipped cream (optional, for garnish)
Instructions
Start by preparing the pie crust. In a large mixing bowl, whisk together the flour, sugar, and salt.
Add the cold, diced butter to the flour mixture. Using a pastry cutter or your hands, cut the butter into the flour until it resembles coarse crumbs.
Drizzle the ice water into the dough mixture, one tablespoon at a time, mixing gently with a fork after each addition. Stop when the dough just holds together when pinched.
Turn the dough out onto a floured surface, press it together into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 425°F (220°C).
Roll the chilled dough out on a floured surface into a 12-inch circle and carefully transfer it to a 9-inch pie dish. Trim and crimp the edges as desired.
In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth and well combined.
Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
Bake the pie at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 minutes, or until the filling is set and a knife inserted in the center comes out clean.
Remove the pie from the oven and allow it to cool completely on a wire rack, about 2 hours.
Serve the pumpkin pie topped with whipped cream, if desired. Store any leftovers covered in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 473 mg | 21% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 31.8 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 170 mg | 13% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 332 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
