Classic Pumpkin Pie

Ingredients

• 1 1/4 cup All-Purpose Flour (sifted)
• 1/2 cup Unsalted Butter (cold, cut into cubes)
• 3 tbsp Ice Water (very cold)
• 15 oz Pumpkin Puree (canned, drained)
• 3/4 cup Granulated Sugar
• 1/4 cup Light Brown Sugar (packed)
• 2 Large Eggs (room temperature)
• 12 fl oz Evaporated Milk (full‑fat, canned)
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Ground Cloves
• 1/2 tsp Salt

Instructions

1. Make the Crust

   In a mixing bowl combine the flour and cold butter cubes. Use a pastry blender or fork to cut the butter into the flour until the mixture resembles coarse crumbs.

   Time: PT10M

2. Form and Chill Dough

   Add ice water, stirring until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 15 minutes.

   Time: PT5M

3. Roll Out and Fit Crust

   On a lightly floured surface roll the dough to a 12‑inch circle. Gently transfer to the 9‑inch pie dish, trim excess, and crimp the edges. Refrigerate the assembled crust while you prepare the filling.

   Time: PT10M

4. Prepare the Filling

   In a clean bowl whisk the eggs, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Stir in pumpkin puree, then slowly whisk in evaporated milk until the mixture is uniform.

   Time: PT10M

5. Bake the Pie

   Preheat the oven to 425°F. Pour the filling into the chilled crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and continue baking for 30‑35 minutes. The pie is done when the center still has a slight wobble— it will firm up as it cools.

   Time: PT45M

   Temperature: 425°F then 350°F

Nutrition Facts

Calories

320

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g