Description
This makes a pumpkin pie that’s just a little richer than the usual recipe with just the right amount of spice!
Ingredients
Scale
crust:
- 1 cup flour
- 1/3 cup shortening, butter, or lard
- 1/2 teaspoon salt
- 3–4 tablespoons cold water
filling:
- 3 eggs
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1–15 ounce can pumpkin (1 3/4 cups)
- 3/4 cup whole milk
- 1/4 cup heavy cream
Instructions
- Preheat oven to 425
crust:
- Combine flour and salt
- Fit in shortening (or other fat) with a pastry blender, two butter knives, or using a food processor until the texture resembles small peas
- Sprinkle water over the mixture, a tablespoon at a time, lightly stirring with a fork until just moist enough to hold together, too little water and the dough will crack, too much water and the dough will be sticky and tough
- Form into a ball and flatten until 3/4 inch thick on a floured surface
- Roll into a circle 1 inch larger than 8 or 9-inch pie pan
- Fold pastry in half, transfer to pan
- Unfold and fit into the pie pan
- Fold edges under to create a standing rim, flute
filling:
- Combine all ingredients until evenly mixed using a whisk, wooden spoon, or mixer
- Pour into pie shell
- Bake 15 minutes
- Reduce heat to 350 and bake 40-50 more minutes, until a knife inserted in the center comes out clean
- Cool before serving