Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5ml) salt
  • 1/2 cup (113g) (1 stick) cold unsalted butter, cut into 1/2-inch cubes
  • 3-5 tablespoons (45-75ml) ice water
  • 1 (15 ounce / 425g) can pumpkin puree (NOT pumpkin pie filling)
  • 1 (12 fluid ounce / 355ml) can evaporated milk
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon (2.5ml) salt
  • 1 teaspoon (5ml) ground cinnamon
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) ground cloves
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract

Instructions:

  1. Make the Pie Crust: Combine flour and salt. Cut in butter using a food processor or pastry blender. Gradually add ice water until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. Preheat Oven and Prepare Crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out dough to a 12-inch circle. Transfer to pie dish. Crimp edges.
  3. Blind Bake the Crust: Line the crust with parchment paper or a coffee filter and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment/filter. Bake for another 10 minutes, or until lightly golden. Let cool slightly.
  4. Make the Pumpkin Filling: In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, salt, cinnamon, ginger, cloves, eggs, and vanilla extract until smooth. Are you looking for easy pumpkin recipes? This pie is a great start!
  5. Pour Filling and Bake: Pour pumpkin filling into the pre-baked pie crust. Bake for 50-60 minutes, or until the filling is set but still has a slight jiggle in the center. If the crust starts to brown too quickly, cover the edges with aluminum foil or a pie shield.
  6. Cool and Chill: Let the pie cool completely on a wire rack. Then, chill in the refrigerator for at least 2 hours before serving.