Absolutely Perfect Pumpkin Pie

Indulge in the cozy flavors of fall with this Absolutely Perfect Pumpkin Pie, a timeless dessert that’s as delicious as it is beautiful. Featuring a buttery, flaky homemade crust and a velvety smooth pumpkin filling spiced with warm cinnamon, ginger, nutmeg, and cloves, this recipe captures the very essence of autumn. Sweetened condensed milk adds a luscious richness, while a touch of salt balances the sweetness perfectly. The pie bakes to golden perfection, creating a show-stopping centerpiece for your holiday table. Serve it with a dollop of whipped cream for the ultimate finishing touch. With its straightforward technique and impressive results, this pumpkin pie is sure to become your go-to recipe every Thanksgiving and beyond!

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:55 mins

Total Time:85 mins

Servings: 8

Ingredients

• 240 grams all-purpose flour
• 170 grams unsalted butter (cold, diced)
• 15 grams granulated sugar
• 3 grams salt
• 60 milliliters ice water
• 425 grams pumpkin puree
• 395 grams sweetened condensed milk
• 2 large eggs
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 1 teaspoon salt
• 0 to taste whipped cream (optional, for garnish)

Directions

Step 1

Start by preparing the pie crust. In a large mixing bowl, whisk together the flour, sugar, and salt.

Step 2

Add the cold, diced butter to the flour mixture. Using a pastry cutter or your hands, cut the butter into the flour until it resembles coarse crumbs.

Step 3

Drizzle the ice water into the dough mixture, one tablespoon at a time, mixing gently with a fork after each addition. Stop when the dough just holds together when pinched.

Step 4

Turn the dough out onto a floured surface, press it together into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 5

Preheat your oven to 425°F (220°C).

Step 6

Roll the chilled dough out on a floured surface into a 12-inch circle and carefully transfer it to a 9-inch pie dish. Trim and crimp the edges as desired.

Step 7

In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth and well combined.

Step 8

Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.

Step 9

Bake the pie at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 minutes, or until the filling is set and a knife inserted in the center comes out clean.

Step 10

Remove the pie from the oven and allow it to cool completely on a wire rack, about 2 hours.

Step 11

Serve the pumpkin pie topped with whipped cream, if desired. Store any leftovers covered in the refrigerator for up to 4 days.

Nutrition Facts

Serving size	1432.5 grams (1432.5g)

Amount per serving	% Daily Value*
Calories	3897

Total Fat 203.50g	261%
Saturated Fat 120.90g	605%
Polyunsaturated Fat 4.60g
Cholesterol 906mg	302%
Sodium 1903mg	83%
Total Carbohydrate 454.40g	165%
Dietary Fiber 21.80g	78%
Total Sugars 245.70g
Protein 75.10g	150%

Vitamin D 223IU	1115%
Calcium 1427mg	110%
Iron 20mg	111%
Potassium 2796mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 7.6%

Carbs: 46.0%