Harvest Spice Pumpkin Pie
Indulge in the rich and aromatic flavors of this homemade Pumpkin pie with a buttery crust infused with fall spices. This delightful dessert is a perfect blend of creamy pumpkin filling and a flaky, golden crust that will warm your heart and satisfy your cravings.
ingredients
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 3-4 tablespoons ice water
- 1 can (15 oz) pumpkin puree
- ¾ cup brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup evaporated milk
- Whipped cream, for serving (optional)
- Ground cinnamon, for garnish (optional)
steps
- 1.
In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2.
Preheat the oven to 425°F (220°C). On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough and crimp the edges.
- 3.
In a separate bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, and evaporated milk until smooth and well combined.
- 4.
Pour the pumpkin filling into the prepared crust. Smooth the top with a spatula. Place the pie on a baking sheet and bake for 15 minutes.
- 5.
Reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until the filling is set around the edges but slightly jiggly in the center.
- 6.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. Refrigerate for an additional 2 hours, or overnight, to fully set.
- 7.
Serve chilled or at room temperature, optionally topped with whipped cream and a sprinkle of ground cinnamon.
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