Incredible Pumpkin Pie
Discover the warmth and nostalgia of fall with this *Incredible Pumpkin Pie*, a classic dessert elevated to perfection. Featuring a buttery homemade pie crust and a silky-smooth filling made from pure pumpkin puree, rich evaporated milk, and a harmonious blend of cinnamon, ginger, nutmeg, and cloves, this recipe will infuse your kitchen with the comforting aroma of autumn spices. Blind baking ensures a crisp, golden crust that beautifully cradles the luscious filling, while a touch of vanilla adds depth to every bite. Perfect for holidays or cozy family dinners, this pumpkin pie is guaranteed to be the star of your dessert table. Serve chilled with a dollop of whipped cream for a slice of seasonal bliss.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 170 grams unsalted butter
- 25 grams granulated sugar
- 1 teaspoon salt
- 60 milliliters ice water
- 425 grams pumpkin puree
- 355 milliliters evaporated milk
- 150 grams brown sugar
- 3 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1 teaspoon vanilla extract
Instructions
1. Prepare the pie crust: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
2. Using a pastry cutter or your fingertips, cut in the chilled unsalted butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough starts to come together. Do not overwork.
4. Form the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
5. Preheat the oven to 190°C (375°F).
6. Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the edges.
7. Trim the excess dough, leaving about a 1-inch overhang. Fold the overhang under itself for a clean edge and crimp as desired. Prick the bottom of the pie crust with a fork.
8. Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, and bake for an additional 5 minutes. Let the crust cool slightly.
9. Prepare the filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth.
10. Pour the filling into the partially baked crust, smoothing the top with a spatula.
11. Bake the pie at 190°C (375°F) for 50-60 minutes, or until the center is set but still slightly wobbly. If the edges of the crust brown too quickly, cover them with aluminum foil or a pie shield.
12. Remove the pie from the oven and let it cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving.
13. Serve with whipped cream or your favorite topping. Enjoy your Incredible Pumpkin Pie!
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 328 mg | 14% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 28.4 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 172 mg | 13% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 364 mg | 8% | |
*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.
