My Favorite Pumpkin Pie

Indulge in the cozy flavors of fall with "My Favorite Pumpkin Pie," a delightful dessert that strikes the perfect balance between creamy, spiced filling and buttery, flaky crust. This recipe starts with a homemade pie crust that’s crafted from scratch, ensuring a tender base for the rich pumpkin filling. The filling combines smooth canned pumpkin puree, sweetened condensed milk, and a medley of warm spices like cinnamon, ginger, nutmeg, and cloves, creating a velvety texture and irresistible aroma. With just 25 minutes of prep time and a golden-baked finish, this pumpkin pie is an effortless showstopper for Thanksgiving gatherings or any autumn occasion. Serve it with a dollop of whipped cream to elevate every bite into pure seasonal bliss!

Nutriscore Rating: 48/100

Prep Time:25 mins

Cook Time:55 mins

Total Time:80 mins

Servings: 8

Ingredients

• 1.25 cups all-purpose flour
• 1 tablespoon granulated sugar
• 0.5 teaspoon salt
• 0.5 cups unsalted butter, cold and cubed
• 3 tablespoons ice water
• 15 ounces canned pumpkin puree
• 14 ounces sweetened condensed milk
• 2 large eggs
• 1.5 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 1 teaspoon vanilla extract
• 1 cup whipped cream (optional, for serving)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a medium bowl, mix together the flour, sugar, and salt for the crust.

Step 3

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

Step 4

Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together.

Step 5

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 6

On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.

Step 7

Carefully place the rolled-out dough into a 9-inch pie dish, pressing it gently into the edges. Trim off any excess dough and crimp the edges as desired.

Step 8

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

Step 9

Pour the pumpkin filling into the prepared pie crust, spreading it evenly.

Step 10

Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes.

Step 11

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 into the center comes out clean.

Step 12

Remove the pie from the oven and let it cool completely on a wire rack before serving.

Step 13

Serve slices of pie with a dollop of whipped cream, if desired.

Nutrition Facts

Serving size	1499.1 grams (1499.1g)

Amount per serving	% Daily Value*
Calories	3955

Total Fat 233.00g	299%
Saturated Fat 144.60g	723%
Polyunsaturated Fat 4.60g
Cholesterol 1026mg	342%
Sodium 1983mg	86%
Total Carbohydrate 398.60g	145%
Dietary Fiber 18.70g	67%
Total Sugars 259.40g
Protein 70.10g	140%

Vitamin D 172IU	861%
Calcium 1544mg	119%
Iron 16mg	88%
Potassium 2846mg	61%

*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: 52.8%

Protein: 7.1%

Carbs: 40.1%