Pumpkin Pie

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 teaspoon salt
• 1/4 cup ice water

For the Pumpkin Filling:

• 2 cups canned pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 1/2 cups evaporated milk or half-and-half
  

Instructions:

1. Prepare the Pie Crust:
a. In a food processor, pulse the flour and salt together.
b. Add the chilled, diced butter to the flour mixture and pulse until it resembles coarse crumbs.
c. Slowly add ice water, one tablespoon at a time, and pulse until the dough comes together.
d. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Roll Out the Pie Crust:
a. Preheat the oven to 425°F (220°C).
b. On a floured surface, roll out the pie crust into a 12-inch circle.
c. Transfer the crust to a 9-inch pie dish, trim the excess, and crimp the edges.

3. Prepare the Pumpkin Filling:
a. In a large bowl, combine pumpkin puree, sugar, salt, cinnamon, ginger, and cloves.
b. In a separate bowl, beat the eggs and then add them to the pumpkin mixture.
c. Gradually stir in the evaporated milk or half-and-half until the filling is smooth.

4. Assemble and Bake:
a. Pour the pumpkin filling into the prepared pie crust.
b. Bake in the preheated oven for 15 minutes.
c. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted near the center comes out clean.
d. Allow the pie to cool completely before serving.

5. Serve:
a. Once the pie has cooled, you can serve it as is or with a dollop of whipped cream on top.

Tips and Tricks

1. Use Canned Pumpkin Puree: While you can make your own pumpkin puree from scratch, using canned pumpkin puree is convenient and ensures consistent results. Make sure to use 100% pure pumpkin without added sugars or spices.
2. Chill Ingredients: Ensure that your butter for the pie crust is cold, and the water is ice-cold. This helps create a flaky crust by keeping the fat in the dough solid until it bakes.
3. Pre-bake the Crust (Blind Baking): To prevent a soggy crust, consider pre-baking it for about 10 minutes before adding the pumpkin filling. You can use pie weights or dried beans on parchment paper to keep the crust from puffing up.
4. Add a Flavorful Edge: Before baking, brush the edges of the crust with a beaten egg or milk and sprinkle with a bit of sugar. This adds a nice golden color and extra flavor to the crust.
5. Use Fresh Spices: If possible, use freshly ground cinnamon, ginger, and cloves for the pumpkin filling. Freshly ground spices have a more vibrant flavor compared to pre-ground ones.
6. Mix the Filling Well: Ensure the pumpkin filling is well-mixed to achieve a smooth consistency. Pay attention to incorporating the eggs thoroughly, as this contributes to a creamy texture.
7. Check for Doneness: To check if the pie is done, insert a knife into the center. It should come out clean or with a few moist crumbs attached. Avoid over-baking, as this can lead to a dry pie.
8. Cool Gradually: Allow the pumpkin pie to cool gradually. Start by cooling it on a wire rack at room temperature for an hour and then transfer it to the refrigerator. This helps prevent cracks in the filling.
9. Serve with Whipped Cream: Pumpkin pie pairs wonderfully with a dollop of freshly whipped cream. You can sweeten the cream with a bit of sugar and vanilla for added flavor.
10. Store Properly: If you have leftovers, store the pumpkin pie in the refrigerator. Cover it loosely with plastic wrap or aluminum foil to prevent it from drying out.

By following these tips, you’ll enhance the flavor and texture of your pumpkin pie, making it a delightful treat for any occasion!