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Perfect Grandma’s Pumpkin Pie Recipe with Flaky Crust and Warm Spices Made Easy

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A classic pumpkin pie with a flaky buttery crust and a warm, spiced pumpkin filling that is smooth, comforting, and perfect for holiday gatherings or cozy midweek treats.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, cold and cut into small cubes
  • 1 tablespoon granulated sugar (optional)
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons ice water, cold
  • 1 1/2 cups (about 340 g) canned pumpkin puree (100% pure pumpkin, not pumpkin pie mix)
  • 1 cup (240 ml) evaporated milk
  • 2 large eggs, room temperature
  • 3/4 cup (150 g) packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1/4 teaspoon ground cloves
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. In a medium bowl, combine sifted flour, sugar, and salt. Add cold cubed butter and cut into the flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized bits of butter.
  2. Drizzle 3 tablespoons of ice water over the mixture and stir gently with a fork until dough begins to come together. Add up to 1 more tablespoon of ice water if dry. Avoid overworking the dough.
  3. Turn dough onto a lightly floured surface and shape into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
  4. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt until smooth and well combined.
  5. Lightly flour work surface and rolling pin. Roll chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish, easing into place without stretching. Trim excess dough leaving a 1-inch overhang.
  6. Fold overhang under itself to create a thicker border and crimp edges decoratively. Chill crust-lined dish for 15 minutes while preheating oven to 425°F (220°C).
  7. Optional: Line crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, then bake 5 more minutes until edges start to turn golden.
  8. Pour pumpkin filling into crust. Reduce oven temperature to 350°F (175°C) and bake for 45 to 50 minutes until filling is set around edges but slightly jiggly in center. A toothpick inserted near center should come out mostly clean.
  9. Cool pie completely on a wire rack for at least 2 hours before slicing to allow filling to fully set.

Notes

Keep butter and water cold for a flaky crust. Blind bake crust to prevent sogginess. Use fresh spices for best flavor. Avoid overmixing filling to prevent cracks. Cover crust edges with foil if browning too quickly. Let pie cool fully before slicing for clean wedges.

Nutrition

Keywords: pumpkin pie, flaky crust, warm spices, holiday dessert, Thanksgiving pie, easy pumpkin pie, classic pumpkin pie

Find it online: https://eliplate.com/perfect-grandmas-pumpkin-pie-recipe-with-flaky-crust-and-warm-spices-made-easy/