– 1 1/4 cups all-purpose flour – 1/2 tsp salt – 1/2 cup cold unsalted butter, cut into cubes – 3-4 tbsp ice water For the Pumpkin Filling: – 1 can (15 oz) pumpkin puree (not pumpkin pie filling) – 3/4 cup packed light brown sugar – 2 large eggs – 1 cup evaporated milk (or half-and-half) – 1 tsp ground cinnamon – 1/2 tsp ground ginger – 1/4 tsp ground nutmeg – 1/4 tsp ground cloves – 1/2 tsp salt
Prepare the Pie Crust: In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the Oven: Preheat your oven to 425°F (220°C). Roll out the chilled dough on a lightly floured surface into a circle slightly larger than your pie dish. Carefully transfer the dough to the pie dish and gently press it into the bottom and up the sides.
Prepare the Pumpkin Filling: In a large mixing bowl, combine the pumpkin puree, packed light brown sugar, eggs, evaporated milk, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Mix until smooth and well combined.
Pour Filling into Crust: Remove the pie crust from the refrigerator and pour the pumpkin filling into the chilled pie crust, spreading it out evenly.
Bake the Pie: Place the pie dish on a baking sheet to catch any drips and transfer it to the preheated oven. Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the filling is set and the crust is golden brown.
Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack before serving. For best results, chill the pie in the refrigerator for a few hours or overnight before serving.
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