Alright, pie lovers! Let’s get cozy with a classic: Pumpkin Pie. This recipe is designed to be foolproof, yielding a smooth, flavorful pie that’s perfect for holidays or any day you crave a slice of autumnal goodness.
Classic Pumpkin Pie Recipe
Yields: 8 servings Prep time: 20 minutes Cook time: 50-60 minutes
Ingredients:
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup cold vegetable shortening, cut into cubes
- 4-6 tablespoons ice water
- For the Filling:
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (12-ounce) can evaporated milk
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions:
- Prepare the Crust:
- In a large bowl, whisk together the flour and salt.
- Add the cold butter and shortening. Using a pastry blender or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- Chill the pie crust for another 15 minutes.
- Preheat oven to 425°F (220°C).
- Prepare the Filling:
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
- Bake the Pie:
- Pour the pumpkin filling into the prepared pie crust.
- Bake at 425°F (220°C) for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue to bake for 35-45 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack before serving.
- Serve:
- Serve the pumpkin pie with whipped cream, if desired.