Yield: 8 servings
A delicious pumpkin pie that goes deservedly with Thanksgiving. It is rich, smooth, and tastes incredible on my homemade pie crust.
Special equipment:
• Mixing bowls
• 9-inch pie plate
• Rolling Pin
• Pastry cutter
Ingredients
Basic Crust:
• 1 1/4 cups all-purpose flour, plus more for flouring
• 1/4 teaspoon salt
• 1/3 cup plus one tablespoon all-vegetable shortening
• Ice cold water
Filling:
• 2 large eggs, at room temperature
• One 15-ounce can pumpkin puree
• 3/4 cup granulated sugar
• ¼ teaspoon cloves
• Dash freshly grated nutmeg
• Dash freshly ground black pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• ½ teaspoon salt
• One 12-ounce can evaporated milk
• Freshly whipped cream, for serving (optional)
Directions
To make the crust:
- Preheat oven to 425 degrees F.
- In a large bowl, combine the flour and salt. Add the shortening and work into the dough with a pastry blender until the mixture is crumbly and it resembles a coarse meal. Do not overwork the dough.
- From a cup of ice cold water, drizzle 3 to 5 tablespoons cold water into the dough, 1 tablespoon at a time, stirring with a fork after every tablespoon has been added. Stop adding water when the dough is moistened and begins to form large clumps. If the weather is humid, you may not need as much water. If the weather is dry, you may need a little more water. Avoid overworking the dough. You want the dough to clump together but not feel overly sticky.
- Using floured hands, shape the dough into a ball and flatten slightly. The ball of dough should come together easily. If it feels too sticky, sprinkle on more flour and then continue forming the dough with your hands. The crust can now be rolled out. (Note: Do not chill basic pastry crust before rolling roll out; Line the pie pan with it first and then wrap in plastic and refrigerate until you are ready to fill and bake it.)
- When rolling dough out, start from the center and work your way out in all directions. Between passes of the rolling pin, flip the pie crust, to make sure it’s not sticking to your work surface. Sprinkle on a little more flour if it’s sticking; don’t be afraid to use a little more flour. Roll out pie dough large enough to fit the pie dish with just a bit of overhang (about a thin 12-inch circle).
- Use your rolling pin to help transfer the pie crust to the pie dish. Carefully roll one end of the circle of dough gently onto the rolling pin, rolling it back towards you, slowly peeling it off the work surface as you go. Pick it up and carefully roll it back out over the top of the pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp or flute the edge all around as desired. Set aside.
To make the filling:
- In a small bowl, beat eggs slightly. Set aside.
- In a medium bowl, mix sugar, cloves, nutmeg, black pepper, cinnamon, ginger, and salt. Set aside.
- In a large bowl, whisk together the pumpkin and sugar and spices mixture.
- Add eggs and whisk until smooth.
- Slowly, add evaporated milk, whisking until incorporated and thoroughly mixed.
- Pour the filling into prepared pie shell; lightly tap on the counter to release any air bubbles.
- Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F. Bake for 40 to 45 minutes or until a knife inserted near center comes out clean, shielding pie with aluminum foil after 30 minutes, if needed.
- Transfer to a wire rack. Allow to cool completely for at least 3 hours before serving. Serve immediately or refrigerate. Top with freshly whipped cream before serving, if desired.
- Store leftover pumpkin pie, covered, in the refrigerator for up to 5 days.