Ingredients: For the crust: – 1 and 1/4 cups all-purpose flour – 1/2 teaspoon salt – 1/2 teaspoon granulated sugar – 1/2 cup unsalted butter, chilled and cubed – 3 to 4 tablespoons ice water
For the filling: – 2 cups pumpkin puree (canned or homemade) – 3/4 cup granulated sugar – 1 teaspoon ground cinnamon – 1/2 teaspoon ground ginger – 1/4 teaspoon ground nutmeg – 1/4 teaspoon ground clove
– 1/2 teaspoon salt – 3 large egg – 1 cup heavy cream – 1 teaspoon vanilla extract
Instructions: 1. Preheat your oven to 375°F (190°C). 2. In a large mixing bowl, combine the flour, salt, and sugar for the crust. Add the chilled cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, and mix until the dough just comes together. Be careful not to overwork the dough. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie dish, trim any excess dough, and crimp the edges.
In a large bowl, whisk together the pumpkin puree, sugar, spices, and salt until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream and vanilla extract until smooth.
1. Pour the filling into the prepared pie crust and smooth the top with a spatula. 2. Place the pie on a baking sheet and bake in the preheated oven for 50 to 60 minutes, or until the filling is set and the crust is golden brown.
Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours before serving.
1. Serve slices of pumpkin pie topped with whipped cream and a sprinkle of ground cinnamon or nutmeg, if desired. Enjoy your ultimate pumpkin pie!