Pumpkin Pie

Ingredients

For 1 disk of pie crust

1 ¼ (150g) cups all-purpose flour

½ tsp baking powder

½ tsp fine sea salt

½ cup (113g) unsalted butter, cubed, cold

1-3 tbsp cold milk

For the filling

1 ½ cups (375mL) fresh or 100% pure canned pumpkin puree

300mL sweetened condensed milk (Eagle Brand)

2 large eggs, room temperature

2 tsp brown sugar

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

¼ tsp ground allspice

¼ tsp ground cloves

For the whipped cream

1 cup heavy whipping cream

1 tbsp granulated sugar

½ tsp vanilla extract

Instructions

For the crust

1. Whisk together flour, baking powder and salt.

2. Add the butter and toss to coat with flour. Using your fingers, pinch the butter into the flour until pea-sized pieces form and you have a sandy texture.

3. Gradually add the milk tbsp by tbsp and use a fork to mix until the flour starts to moisten and come together. Do not add too much milk, the dough should be shaggy but hold together.

4. Form the dough into a ball and push down into a disk. Wrap in plastic wrap and place in the refrigerator for at least an hour.

Assemble

1. Preheat the oven to 425°F and let the pie dough sit at room temperature for 5 minutes.

2. Whisk together pumpkin, condensed milk, eggs, brown sugar, cinnamon, ginger, nutmeg, allspice and cloves.

3. Roll out pie crust into a 12” circle. Carefully transfer to a 9” pie plate. Fold excess dough underneath to create a thicker edge. Using a fork, press down around the rim.

4. Pour filling into pie crust. 

5. Carefully transfer the pie to the oven and bake for 15 minutes at 425°F. Lower the oven to 350°F and bake for an additional 35 to 45 minutes.

6. Allow the pie to cool completely before serving.

For the whipped cream

1. Add cream, sugar and vanilla to a blender and blend until desired thickness.

Notes

- remove some moisture from the canned pumpkin with paper towel

- 398mL can of pumpkin puree with excess water removed is around 1 ½ cups

- the pie is best refrigerated before serving