Description
A classic autumn dessert featuring a creamy pumpkin filling spiced to perfection, all nestled in a flaky homemade crust.
Ingredients
Scale
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
For the Filling:
- 1 (15 oz) can pumpkin puree
- 1 cup heavy cream
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Prepare the crust: In a medium bowl, whisk together flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat the oven to 425°F (220°C). Roll out the chilled dough to fit a 9-inch pie dish. Transfer, trim excess, and crimp the edges. Set aside.
- Make the filling: In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Assemble and bake: Pour the filling into the prepared crust. Bake at 425°F (220°C) for 15 minutes. Reduce to 350°F (175°C) and bake for an additional 40-45 minutes, or until set.
- Cool on a wire rack for at least 2 hours before serving.
Notes
Serve with whipped cream for an extra touch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes