11/26/2024
Made with love, shared with gratitude—this pumpkin pie is a slice of Thanksgiving joy. 🥧❤️
Ingredients
For the Crust:
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, cold and cubed
3–4 tbsp ice water
For the Filling:
1 can (15 oz) pumpkin puree
3/4 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
2 large eggs
1 can (12 oz) evaporated milk
Instructions
Make the Crust:
In a large bowl, whisk together the flour and salt.
Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat Oven:
Preheat your oven to 425°F (220°C).
Roll Out the Dough:
On a lightly floured surface, roll out the dough to fit a 9-inch pie pan. Gently transfer it to the pan and trim any excess, leaving about a 1/2-inch overhang. Flute the edges or press with a fork for decoration.
Prepare the Filling:
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, cloves, and salt until smooth.
Add the eggs and whisk until incorporated. Gradually stir in the evaporated milk until fully blended.
Assemble the Pie:
Pour the filling into the prepared crust.
Bake:
Bake at 425°F for 15 minutes. Then, reduce the temperature to 350°F (175°C) and bake for an additional 40–50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Cool and Serve:
Allow the pie to cool completely on a wire rack before serving.
Serve with whipped cream or vanilla ice cream for the ultimate treat! 🍂
Enjoy your homemade pumpkin pie—it’s a classic Thanksgiving favorite! 🥧✨
🥧 🍂 ❤️
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