Classic Pumpkin Pie
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Prep Time:
150 minutes
Yield:
Serves 8
Ingredients
Crust
- 1 1⁄3 cup all-purpose flour, plus additional for flouring
- Pinch of salt
- 1 stick cold unsalted butter, cubed
- 1⁄4 cup ice water
Filling
- 2 large eggs
- 3⁄4 cup sugar
- 1 Tbsp cornstarch
- 1 tsp ground cinnamon
- 1⁄2 tsp ground ginger
- 1⁄4 tsp ground nutmeg
- 1⁄2 tsp salt
- 1 (15 oz) can pumpkin purée
- 1 (12 oz) can evaporated milk
Directions
- Prepare Crust Dough:
- In the bowl of a food processor, pulse the 1 1⁄3 cup of flour with pinch of salt.
- Add cubed butter and pulse until mixture is size of peas.
- Drizzle in ice water and pulse until crumbs are moistened.
- Turn mixture out onto a work surface. Gather dough into a ball, flatten, wrap in plastic, and refrigerate for 30 minutes.
- Bake Pie Crust:
- Preheat oven to 350°. On a lightly floured surface, roll out dough to a 13-inch round, a scant 1⁄4-inch thick.
- Fit dough into a 9-inch glass pie plate and trim overhang to 3⁄4 inch. Fold dough under itself and crimp decoratively.
- Refrigerate pie shell for 10 minutes.
- Line pie shell with foil and fill with pie weights or dried beans. Bake in center of oven until nearly set, about 25 minutes.
- Remove foil and weights and bake until crust is pale golden, about 10 minutes. Let cool slightly.
- Make Filling:
- In a medium bowl, whisk eggs with sugar, cornstarch, spices, and salt until smooth.
- Whisk in pumpkin purée and evaporated milk.
- Bake Pie:
- Pour filling into crust. Bake pie for 45 minutes, or until set.
- Cool pie on a wire rack.
Nutrition Info
348 Calories, 7 g Protein, 45 g Carbohydrates, 2 g Fiber, 16 g Total fat (10 g sat), 249 mg Sodium, ★★★★★ Vitamin A, D, ★★ Vitamin B2 (riboflavin), Phosphorus, ★ Vitamin B1 (thiamine), B3 (niacin), Calcium, Folate, Iron