Classic Pumpkin Pie with Flaky Crust 🎃 – Timeless Thanksgiving Dessert Recipe

Ingredients

• • 1 ⅞ cups all-purpose flour
• • ⅞ teaspoon salt
• • ⅞ cup cold unsalted butter
• • 3-4 tablespoons ice water
• • 1 (15-ounce) can pumpkin puree
• • ⅞ cup granulated sugar
• • 1 ⅞ teaspoon ground cinnamon
• • ⅞ teaspoon ground ginger
• • ⅞ teaspoon ground nutmeg
• • ⅞ teaspoon ground cloves
• • 2 ⅞ large eggs
• • 1 ⅞ cup evaporated milk

Instructions

1. 1

   In a large bowl, combine flour and salt. Add cold butter cubes and work until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add ice water until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.

2. 2

   In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, nutmeg, and cloves. Beat in eggs, then stir in evaporated milk until smooth.

3. 3

   Roll out the chilled dough and fit it into a 9-inch pie dish. Trim and crimp the edges. Pour the filling into the crust. Bake at 425°F (220°C) for 15 minutes, then reduce the heat to 350°F (175°C) and bake for 35-40 minutes, or until a knife inserted near the center comes out clean.

4. 4

   Let the pie cool completely at room temperature, then refrigerate for at least 2 hours. Serve with a dollop of whipped cream.