Silky Spiced Pumpkin Pie (Print Version)

Silky pumpkin filling with warming spices in a buttery homemade crust, perfect for holiday gatherings or special occasions.

# Ingredients:

→ Homemade Pie Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 tsp salt
03 - 1/2 tsp granulated sugar
04 - 1/2 cup (1 stick) cold unsalted butter, cubed
05 - 3-5 tbsp ice water

→ Pumpkin Pie Filling

06 - 1 can (15 oz) pumpkin purée (or 1 3/4 cups homemade pumpkin purée)
07 - 3/4 cup brown sugar, packed
08 - 1 tsp ground cinnamon
09 - 1/2 tsp ground ginger
10 - 1/2 tsp ground nutmeg
11 - 1/4 tsp ground cloves
12 - 1/2 tsp salt
13 - 2 large eggs
14 - 1 egg yolk
15 - 3/4 cup heavy cream
16 - 1/4 cup milk
17 - 1 tsp vanilla extract

# Steps to Follow:

01 - In a bowl, whisk together flour, salt, and sugar.
02 - Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
03 - Add ice water 1 tablespoon at a time, mixing gently, until dough comes together.
04 - Shape into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
05 - Roll out the dough on a floured surface to fit a 9-inch pie dish. Press into the dish, trim excess, and crimp the edges.
06 - Preheat oven to 375°F (190°C).
07 - In a large bowl, whisk together pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
08 - Whisk in eggs and egg yolk until smooth.
09 - Gradually whisk in heavy cream, milk, and vanilla extract until fully combined.
10 - Pour the filling into the prepared crust.
11 - Bake for 50-55 minutes, or until the center is set but still slightly wobbly. Cover the crust edges with foil if they brown too quickly.
12 - Remove from oven and cool completely on a wire rack for at least 2 hours before slicing.

# Additional Notes:

01 - For a richer flavor, use homemade pumpkin purée if available.
02 - Serve with whipped cream and a sprinkle of cinnamon.
03 - Refrigerate leftovers covered for up to 4 days.

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