Classic Pumpkin Pie

For the Pie Crust

1 1/4 cups all-purpose flour 1/2 cup unsalted butter, cold and cubed 1/4 cup granulated sugar A pinch of salt 3 tablespoons ice water

For the Filling

3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon salt

Crafting the Crust

In a bowl, combine the all-purpose flour, cold cubed butter, granulated sugar, and a pinch of salt. Using a pastry cutter or your fingers, work the ingredients until the mixture resembles coarse crumbs.

The Art of Rolling

Preheat your oven to 425°F (220°C). Roll out the chilled pie crust on a floured surface and carefully transfer it to a 9-inch pie dish. Trim the edges and crimp them for a decorative finish.

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 The Pumpkin Symphony

In a large bowl, whisk together the pureed pumpkin, granulated sugar, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt. Add the eggs one at a time, incorporating them into the mixture

The Grand Assembly

Pour the pumpkin filling into the prepared pie crust, ensuring an even distribution. The velvety mixture will settle into a harmonious layer, ready to be transformed into the quintessential autumn dessert.

The Baking Ballet

Bake the pumpkin pie in the preheated oven for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the center is set

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