Pumpkin Pie Recipe

Prepare the Pie Crust

In a large bowl, mix together the flour, sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.

Add Ice Water

Slowly add the ice water, one tablespoon at a time, mixing until the dough holds together. Do not overmix.

Chill the Dough

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Roll Out the Dough

Once chilled, roll out the dough on a floured surface to fit your pie dish. Transfer it to the dish and trim any excess dough. Prick the bottom with a fork.

Pre-bake the Crust

Preheat the oven to 425°F (220°C). Pre-bake the crust for about 10 minutes until lightly golden. Remove from oven and set aside.

Mix the Filling

In a large bowl, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, and salt. Mix well until fully combined.

Add Eggs

Add the eggs to the mixture and whisk until smooth.

Incorporate Milk

Gradually stir in the evaporated milk until the filling is smooth and creamy.

Pour Filling into Crust

Pour the pumpkin filling into the pre-baked pie crust, smoothing the top with a spatula.

Bake the Pie

Bake in the oven at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes until the filling is set.

Prepare the Whipped Cream

In a medium bowl, combine the heavy cream, powdered sugar, and vanilla extract.

Whip the Cream

Using an electric mixer, beat the mixture on high speed until soft peaks form.