Perfect Pumpkin Pie

why make this recipe

Perfect Pumpkin Pie is a classic dessert that brings warmth and comfort, especially during the fall. With its rich flavors and creamy filling, this pie is a great way to celebrate the season, share with family and friends, or enjoy during the holidays. Plus, making this pie from scratch allows you to customize it to your taste, ensuring that every bite is just right.

how to make Perfect Pumpkin Pie

Ingredients:

• 1 ¼ cups all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• ½ cup unsalted butter (cubed and chilled)
• 3-4 tablespoons ice water
• 1 can (15 ounces) pumpkin puree (not pumpkin pie mix)
• ¾ cup sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 can (12 ounces) evaporated milk

Directions:

Crust:

1. In a mixing bowl, combine the flour, sugar, and salt.
2. Add the cubed butter to the bowl. Use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs.
3. Add ice water, one tablespoon at a time, mixing until the dough comes together.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Filling:

1. In another bowl, mix the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves until well combined.
2. Beat in the eggs one at a time, followed by the evaporated milk. Mix until smooth.

Baking:

1. Preheat your oven to 425°F (220°C).
2. Roll out the chilled pie crust on a floured surface. Place it into a 9-inch pie pan and trim the edges.
3. Pour the pumpkin filling into the crust.
4. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes. The pie is done when a knife inserted in the center comes out clean.
5. Let the pie cool on a wire rack before serving.

how to serve Perfect Pumpkin Pie

Serve your Perfect Pumpkin Pie at room temperature or chilled. It pairs perfectly with whipped cream on top for added sweetness and creaminess. Enjoy it as a dessert after a meal or as a special treat with coffee or tea!

how to store Perfect Pumpkin Pie

Store any leftover pie in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. It’s best enjoyed within 3-4 days, but you can freeze it for longer storage if needed.

tips to make Perfect Pumpkin Pie

• Make sure the butter is very cold to get a flaky crust.
• Don’t overwork the dough; this keeps the crust tender.
• Taste your filling before baking to adjust the sweetness or spices if desired.
• Let the pie cool completely after baking to allow it to set properly.

variation

You can add a dash of nutmeg, or even chocolate chips to the filling for a twist. For a healthier version, use a whole wheat crust or substitute some of the sugar with maple syrup.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Cook and puree it until smooth, using about 2 cups of fresh pumpkin puree.

2. How do I know when the pie is done baking?
The pie is done when it has set, and a knife inserted into the center comes out clean. The filling may still slightly jiggle without being runny.

3. Can I make the pie crust ahead of time?
Absolutely! You can prepare the pie crust in advance and store it in the refrigerator for up to 3 days or freeze it for up to a month. Just thaw it before using.