Description
This homemade pumpkin pie brings joy with its rich flavors and flaky crust. Perfect for fall celebrations or cozy dinners, this recipe is easy to follow and guarantees satisfaction with every bite.
Ingredients
Scale
- 1¼ cups all-purpose flour
- 1/2 teaspoon salt
- 4 ounces Crisco
- 1/8 cup cold water
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 3/4 cup light brown sugar
- 1½ teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 large eggs
Instructions
- In a large mixing bowl, mix the flour, salt, and Crisco until it resembles coarse meal. Make a well in the center and add the cold water.
- Gently combine the flour mixture with the water until all ingredients are moistened. Do not overmix. Shape the dough into a disc, wrap in plastic, and chill for 30 minutes to 1 hour.
- Roll out the chilled dough on a floured surface to a 1/4" thickness, large enough to hang over the pie plate.
- Transfer the dough to a 9" pie plate, trim excess dough leaving a 1/2" overhang, and crimp the edges with a decorative touch.
Notes
Chilling the dough helps to create a flaky crust.
For extra flavor, add nutmeg or vanilla extract to the filling.
Ensure the pumpkin puree is fresh for the most delicious results.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg