Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter (cold and cubed)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 can (15 oz) pumpkin puree (or homemade)
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Make the crust: In a food processor, combine flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time until the dough comes together. Turn the dough out onto a lightly floured surface and form it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Roll out the dough: After chilling, roll the dough on a floured surface into a 12-inch circle. Place the dough into a 9-inch pie dish, trimming the edges and crimping them if desired.
- Blind bake the crust: Preheat the oven to 400°F (200°C). Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 15-20 minutes, then remove the weights and paper. Continue baking for an additional 5-10 minutes until the crust is lightly golden. Let it cool.
- Make the filling: In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, brown sugar, cinnamon, ginger, nutmeg, and cloves until smooth and well combined.
- Assemble the pie: Pour the pumpkin filling into the cooled pie crust. Smooth the top with a spatula.
- Bake the pie: Preheat the oven to 425°F (220°C). Bake the pie for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for 40-50 minutes, until the filling is set but still slightly wobbly in the center.
- Cool and serve: Let the pie cool completely before serving. Top with whipped cream and enjoy!
Notes
- Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes
Kcal: 250 kcal per slice | Servings: 8 slices
