Pumpkin Pie

The pumpkin pie is a classic, sweet and creamy dessert that is perfect for autumn and Thanksgiving gatherings. The flaky crust provides the perfect complement to the smooth pumpkin filling infused with fragrant spices. Serve with a dollop of whipped cream and enjoy!

– 1½ cups of all-purpose flour
– ½ teaspoon of salt
– ½ teaspoon of sugar
– ½ cup of unsalted butter, chilled and cut into small pieces
– 3 to 5 tablespoons of ice-cold water

For the filling
– 15 ounces of pumpkin puree
– 1 cup of heavy cream
– ¾ cup of brown sugar
– 2 eggs
– 2 teaspoons of vanilla extract
– 1 teaspoon of cinnamon
– 1 teaspoon of ginger
– ½ teaspoon of nutmeg
– ½ teaspoon of salt

1. Preheat the oven to 375°F.
2. In a large mixing bowl, mix together the flour, salt, and sugar.
3. Add the chilled butter pieces and use a pastry cutter or your hands to mix until it becomes a crumbly mixture.
4. Gradually add the ice-cold water, one tablespoon at a time, while continuously mixing until a dough is formed.
5. Roll out the dough on a floured surface until it fits a 9-inch pie pan. Transfer the dough to the pie pan and press the edges firmly.
6. In a smaller mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt until well combined.
7. Pour the filling into the prepared crust and smooth the top.
8. Bake for 45 to 50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
9. Allow the pumpkin pie to cool for at least 1 hour before serving.

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