Experience the perfect balance of cinnamon, nutmeg, and cloves in every decadent slice of our pumpkin pie, delivering a symphony of autumn flavors.
All-purpose flour Salt Granulated white sugar Unsalted butter Cold water Pumpkin puree Sweetened condensed milk Eggs Salt Cinnamon Ground ginger Nutmeg All-spice Ground cloves
Combine flour, sugar, salt, and butter in a food processor and pulse it 4 to 5 times. Some pea-sized butter pieces should still be visible. Then, add 1 tablespoon of cold water at a time, pulsing 1 to 2 times after each addition. Stop pulsing and adding water once the dough starts clumping up.
1
Without kneading the dough, transfer it to a sheet of plastic wrap and form it into a 1-inch-thick disc. Then, wrap it tightly with plastic to refrigerate for at least 2 hours.
2
After chilling, roll out the dough into an 11-inch circle and transfer it to a 9-inch pie dish. Evenly press the dough into the bottom and sides of the pie dish. Flute the edges then freeze it for 30 minutes. Preheat the oven to 375°F in the meantime.
3
Once the crust is chilled, line it with parchment paper and weigh it down with pie weights. Distribute the weights evenly while also pressing them against the sides to prevent the crust from shrinking.
4
Bake the crust for 10 minutes. Remove the weights and set it aside. We can move on to start with the filling.
5
Whisk pumpkin puree, sweetened condensed milk, eggs, salt, cinnamon, ginger, nutmeg, all-spice, and cloves for 1-2 minutes or until combined.
6
Pour the filling into the crust and bake it for 40-45 minutes. Cover with parchment paper after 20 minutes to prevent it from heavy browning if needed. Remove your pie from the oven when the filling is just set with a slight wobble.
7
Top it with whipped cream, your preferred fall-themed decorations, and a dash of pumpkin spice for that extra touch.