Hello to all my dear readers! As the leaves start to change color and the air grows crisp, there’s one thing that truly captures the essence of autumn for me – a delicious, home-baked pumpkin pie. Today, I’m sharing my own version of this classic treat in a post I like to call “Embracing Autumn: My Classic Pumpkin Pie Adventure”. This pie is a wonderful blend of smooth pumpkin filling and a buttery, flaky crust, all wrapped up with a hint of warm spices. So, let’s get started!
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3-5 tablespoons ice cold water
For the Pumpkin Filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (12 oz) evaporated milk
- Make the pie crust: In a large bowl, I combine the flour and salt. I add the cold, cubed butter, working it into the flour until the mixture resembles coarse crumbs. Gradually, I add the ice water, stirring just until the dough comes together. I form the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour.
- Preheat my oven to 425 degrees F (220 degrees C).
- Roll out the dough: On a floured surface, I roll out the dough into a circle that fits into my 9-inch pie plate. I carefully transfer the dough to the pie plate, trim the excess, and crimp the edges.
- Make the filling: In a large bowl, I combine the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves. I mix in the eggs, followed by the evaporated milk, stirring until everything is well combined.
- Bake the pie: I pour the pumpkin filling into the pie crust and bake it for 15 minutes. Then, I reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for about 40-50 minutes, or until a knife inserted near the center comes out clean.
- Cool the pie: I let the pie cool on a wire rack for 2 hours. For the best flavor, I like to serve it at room temperature or chilled.
There you have it, my “Embracing Autumn: My Classic Pumpkin Pie Adventure”. There’s something so comforting and familiar about this pumpkin pie, it’s like a warm hug on a cool autumn day. I hope you enjoy baking and eating this classic treat as much as I do. Don’t forget to share your experiences and pictures in the comments below. Happy baking!
Un Seattle Gourmond