Pumpkin Pie
A flaky crust with warm spices and a creamy filling. The most delicious pumpkin pie in the world, and it deserves a spot on your thanksgiving table!
Ingredients
For the Crust:
- 2 cups all purpose flour
- 1 1/2 sticks Unsalted Butter
- 1 teaspoon Kosher Salt
- 6-8 tablespoons Ice Water
For the Filling:
- 15 ounces Pumpkin Puree 1 can
- 1/4 cup Granulated Sugar
- 1/2 cup Dark Brown Sugar
- 3/4 teaspoon Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Nutmeg
- 1/8 teaspoon Cloves
- 3/4 teaspoon Salt
- 3 Large Eggs
- 1/2 cup Heavy Whipping Cream
- 1 cup Whole Milk
Instructions
For the Crust:
- In a large bowl, add the flour and salt. Whisk together. Add the butter, and cut it in until it is in pea-sized pieces. Add the ice water 1 tablespoon at a time until you feel like the crust is well hydrated but not over hydrated. Pat into a disc and wrap in plastic wrap. Place in the fridge for 30 minutes before rolling out on a floured surface to ¼ inch thick.
- Set the oven to 425°F. Place the crust in your pie dish, and dock it with a fork. Place a piece of parchment paper over the crust, and add your pie weights on top. Place in the oven for 15 minutes and then remove the pie weights. Place back in the oven for 10 more minutes or until golden brown. Remove from the oven.
For the Filling:
- While the pie crust is cooking, make the filling. Add the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt to a pot. Place over medium heat, and stir constantly. Allow it to get hot until a couple bubbles begin to form. Remove from heat and allow to cool for 5 minutes.
- In a large bowl, add the eggs, whipping cream, and milk. Whisk to combine. Add the warm pumpkin puree from the pot, and whisk to combine. Pour into warm, par-baked pie crust. Bake in a 350°F oven for 40-45 minutes. When the center still has a slight wobble, remove from the oven, and allow it to cool to room temperature. Top with whipped cream and enjoy!