Pumpkin Pie Recipe

How To Make The Pie Crust:

1. Combine the all-purpose flour and salt in a food processor. Pulse briefly to mix.
2. Add the cold cubed butter to the mixture. Pulse in short bursts until it resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, continuing to pulse until the dough starts to come together.
4. To check if the crust is ready, grab a small handful of the dough and press it together. If it holds without crumbling, it’s ready.
5. Transfer the dough onto a large piece of plastic wrap. Shape it into a square or round as you wrap it, and refrigerate for about 1 hour to chill and allow the butter to firm up.

How To Make The Pumpkin Filling:

1. Preheat your oven to 425 degrees F / 220 degrees C.
2. In a large mixing bowl, combine the pumpkin puree, eggs, and granulated sugar. Mix well.
3. Gradually pour in the spices and evaporated milk, mixing continuously until the filling is smooth and well blended.

How To Assemble The Pie:

1. On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your pie dish.
2. Carefully transfer the dough to the pie dish and gently press it into the bottom and sides. Trim any excess dough hanging over the edges.
3. Pour the pumpkin filling into the prepared pie crust.
4. Place the pie in the preheated oven and bake for 15 minutes.
5. Reduce the oven temperature to 350 degrees F / 175 degrees C and continue baking for an additional 40-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
6. Once done, remove the pie from the oven and let it cool completely on a wire rack before serving.