Perfect Pumpkin Pie
Indulge in the warm, comforting flavors of fall with this *Perfect Pumpkin Pie*, a show-stopping dessert that’s as stunning as it is delicious. Featuring a flaky, homemade butter crust and a velvety-smooth filling infused with aromatic spices like cinnamon, ginger, nutmeg, and cloves, this pie captures the essence of the season in every bite. Sweetened with a blend of brown and granulated sugars and enriched with creamy evaporated milk and a touch of vanilla, this classic pumpkin pie achieves the perfect balance of sweetness and spice. With just 30 minutes of prep time and simple step-by-step instructions, this recipe is ideal for both holiday gatherings and cozy evenings at home. Serve it chilled or at room temperature with a generous dollop of whipped cream for a truly irresistible treat!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cups Unsalted butter (cold, cubed)
- 0.25 teaspoons Salt
- 3 tablespoons Ice water
- 1.75 cups Pumpkin puree
- 0.75 cups Brown sugar (packed)
- 0.25 cups Granulated sugar
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 0.125 teaspoons Ground cloves
- 0.25 teaspoons Salt
- 1.25 cups Evaporated milk
- 2 units Large eggs
- 1 teaspoons Vanilla extract
- Whipped cream (optional, for serving)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt for the crust.
Using a pastry cutter, cut the cold, cubed butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough comes together.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 425°F (220°C).
On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Carefully transfer the dough to the pan and trim any overhanging edges. Crimp the edges as desired.
In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt.
Add the evaporated milk, eggs, and vanilla extract to the pumpkin mixture, and whisk until smooth and well combined.
Pour the filling into the prepared crust, smoothing it out with a spatula if necessary.
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 45 minutes, or until the center is set and a knife inserted near the center comes out clean.
Allow the pie to cool completely on a wire rack before serving.
Serve slices with a dollop of whipped cream if desired.
Nutrition Facts
Calories |
2968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 668 mg | 222% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 416.3 g | 151% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 274.3 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 1327 mg | 102% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2508 mg | 53% | |
*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.
