My Favorite Pumpkin Pie
Indulge in the cozy flavors of fall with "My Favorite Pumpkin Pie," a delightful dessert that strikes the perfect balance between creamy, spiced filling and buttery, flaky crust. This recipe starts with a homemade pie crust that’s crafted from scratch, ensuring a tender base for the rich pumpkin filling. The filling combines smooth canned pumpkin puree, sweetened condensed milk, and a medley of warm spices like cinnamon, ginger, nutmeg, and cloves, creating a velvety texture and irresistible aroma. With just 25 minutes of prep time and a golden-baked finish, this pumpkin pie is an effortless showstopper for Thanksgiving gatherings or any autumn occasion. Serve it with a dollop of whipped cream to elevate every bite into pure seasonal bliss!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, cold and cubed
- 3 tablespoons ice water
- 15 ounces canned pumpkin puree
- 14 ounces sweetened condensed milk
- 2 large eggs
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 cup whipped cream (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C).
In a medium bowl, mix together the flour, sugar, and salt for the crust.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
Carefully place the rolled-out dough into a 9-inch pie dish, pressing it gently into the edges. Trim off any excess dough and crimp the edges as desired.
In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Whisk until smooth and well combined.
Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes.
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 into the center comes out clean.
Remove the pie from the oven and let it cool completely on a wire rack before serving.
Serve slices of pie with a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
3955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.0 g | 299% | |
| Saturated Fat | 144.6 g | 723% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1026 mg | 342% | |
| Sodium | 1983 mg | 86% | |
| Total Carbohydrate | 398.6 g | 145% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 259.4 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1544 mg | 119% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2846 mg | 61% | |
*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.
