Description

This delightful Pumpkin Pie features a crisp, homemade crust and a smooth filling of pumpkin puree, spices, and creamy evaporated milk. Perfect for any occasion, it’s rich in flavor and easy to prepare, making it an ideal choice for family gatherings or holiday feasts.

Ingredients

Scale

1¼ cups all-purpose flour
1/2 teaspoon salt
4 ounces Crisco
1/8 cup cold water
15 ounces pumpkin puree
12 ounces evaporated milk
3/4 cup light brown sugar
1½ teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 large eggs

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Instructions

In a large mixing bowl, combine the flour, salt, and Crisco, mixing with your fingers until it resembles coarse meal. Make a well in the center and add the cold water.
Gently bring the flour mixture from the sides into the center, mixing until moistened. Avoid overmixing. Form the dough into a flat disc, wrap in plastic, and refrigerate for 30 minutes to 1 hour.
Once rested, transfer the dough to a floured surface and roll out to a circle about 1/4" thick, large enough to overhang the pie plate by 1/2".
Transfer the rolled dough to a 9" pie plate, trim excess leaving a 1/2" overhang, tuck it under for a smooth edge, and crimp for decoration.

Notes

For a golden crust, brush the dough with an egg wash before baking.
Make sure the pumpkin puree is well blended for a smooth filling. You can prepare the crust a day ahead to save time.
Chill the pie for a couple of hours before serving to let flavors meld.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 260mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg