Traditional Pumpkin Pie is a timeless dessert that embodies the essence of autumn. With a smooth and creamy filling made from pureed pumpkin, this pie is infused with a warm blend of cinnamon, nutmeg, ginger, and cloves, creating a rich, spiced flavor that is both comforting and nostalgic. Perfect for holiday gatherings or a cozy night in, this pie pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. The flaky, buttery crust complements the luscious filling, making every bite a perfect balance of texture and taste. This classic recipe will bring a touch of tradition and warmth to your table.
Ingredients:
- For the crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup unsalted butter, cold and cut into small cubes
- 3-4 tablespoons ice water
- For the filling:
- 1 ¾ cups pumpkin puree (canned or homemade)
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon pure vanilla extract
Instructions:
- Prepare the crust:
- In a large mixing bowl, combine the flour, salt, and sugar.
- 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, mixing until the dough just comes together.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven:
- Preheat your oven to 425°F (220°C).
- Roll out the crust:
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides.
- Trim any excess dough, leaving about ½ inch overhang, and fold the edges under, crimping them to form a decorative edge.
- Make the filling:
- In a large bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, cloves, and nutmeg until well combined.
- Add the eggs and whisk until the mixture is smooth.
- Gradually whisk in the evaporated milk and vanilla extract until fully incorporated.
- Assemble the pie:
- Pour the pumpkin filling into the prepared crust, spreading it out evenly.
- Bake in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Cool and serve:
- Allow the pie to cool on a wire rack for at least 2 hours before serving.
- Serve with whipped cream or vanilla ice cream, if desired.
Enjoy the classic taste of this Traditional Pumpkin Pie, a true favorite for the fall and holiday season!
