Description
Grandma’s classic pumpkin pie blends creamy spiced filling with buttery crust, celebrating autumn’s warmth. Homemade comfort awaits when you slice into this nostalgic dessert that connects generations through sweet, simple pleasure.
Ingredients
Scale
- 1 ¼ cups (296 ml/10 fl oz) all-purpose flour
- ½ cup (113 g/4 oz) unsalted butter (cold, cubed)
- 1 tbsp granulated sugar
- ½ tsp salt
- 35 tbsps (520 ml/17.6 fl oz) ice water
- 1 (15 oz/425 g) can pumpkin puree
- ¾ cup (150 g/5.3 oz) brown sugar
- 2 large eggs
- 1 cup (240 ml/8 fl oz) evaporated milk
- 1 tsp vanilla extract
- 1 ½ tsp cinnamon
- ½ tsp salt
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- whipped cream
- ground cinnamon
- ground nutmeg
Instructions
- Dough Preparation: Blend flour, salt, and sugar in a mixing bowl. Integrate cold butter using a pastry cutter until mixture resembles coarse, irregular crumbs.
- Dough Formation: Introduce ice water incrementally, kneading until dough coheres. Shape into a compact disk, wrap in plastic, and chill for 30 minutes to relax gluten and solidify butter.
- Crust Shaping: Preheat oven to 375F. Roll chilled dough on flour-dusted surface into a thin circular layer, draping over a 9-inch pie pan. Gently press dough into pan’s contours, trimming excess edges and creating an elegant crimped border.
- Blind Baking: Line crust with parchment paper and distribute pie weights. Bake for 10 minutes, remove weights, and continue baking until edges turn golden, about 5 more minutes.
- Filling Creation: Whisk pumpkin puree with brown sugar, introducing warming spices: cinnamon, nutmeg, ginger, and cloves. Blend until harmoniously combined. Fold in eggs, evaporated milk, and vanilla extract, stirring until mixture achieves a smooth, luxurious consistency.
- Baking and Setting: Pour filling into pre-baked crust, ensuring even distribution. Bake for 45-50 minutes, looking for a slight center jiggle indicating perfect doneness. Cool completely at room temperature for two hours, then refrigerate for minimum three hours to set and intensify flavors.
- Serving: Present chilled or at room temperature, adorned with billowy whipped cream and a delicate cinnamon dusting for an elegant finishing touch.
Notes
- Chill Dough Thoroughly: Refrigerate pie dough for at least 30 minutes to prevent shrinkage and ensure a flaky, tender crust during baking.
- Control Moisture Carefully: Use ice-cold water sparingly when mixing dough to avoid tough, dense texture and maintain delicate pastry consistency.
- Prevent Soggy Bottom: Blind bake the crust before adding filling to create a crisp, golden base that resists moisture from pumpkin mixture.
- Bake with Precision: Watch pie closely during final 45-50 minute baking period; a slight center jiggle indicates perfect custard-like texture without overcooking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 320
- Sugar: 23 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg