Pumpkin Pie
346kcal7.8g protein17.1g fat40.6g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 ¼ cup |  flour |
| ½ cup |  butter (cold, cubed) |
| 3 tbsp | water (ice-cold) |
| 1 tsp | salt (divided) |
| 1 ¾ cup |  pumpkin purée (one 15-oz can) |
| ¾ cup |  brown sugar |
| 1 ½ tsp |  cinnamon (ground) |
| 1 tsp |  ginger (ground) |
| ½ tsp |  nutmeg (grated) |
| ¼ tsp |  cloves (ground) |
| 3 unit |  eggs |
| 1 ½ cup |  evaporated milk (one 12-oz can) |
| 1 tsp |  vanilla extract |
Optional
Not counted above. The dish works without them.
| 1 cup |  heavy cream (whipped, for serving) |
Steps
- Mix5 minpie dough, minimal handlingflour + 1/2 tsp salt + cold butter rubbed to pea-flakes, ice water just until it holds — the same short-crust contract as every pie in the catalog: visible butter now is flake later
- Rest30 minrefrigerated, then rolled and crimpedthe dough before rolling into the pan with a tall crimped edge — tall on purpose: this is a full-to-the-brim custard and a lazy rim is an overflow
- Bake15 min375°F, blind, weightedthe shell lined and weighted until set and barely colored — the custard bakes at a temperature too low to ever cook raw dough beneath it; the blind bake is not optional unless soggy is the family tradition
- Simmer5 minthe purée and spices, stirred in a saucepanpumpkin + brown sugar + cinnamon + ginger + nutmeg + cloves + remaining salt over medium heat until it darkens slightly and smells like pie instead of like a can — this five minutes is the consensus upgrade: it blooms the spices in the squash's moisture and cooks off the tinny raw note that haunts skipped-step pies
- Whisk3 minoff heat, eggs lastthe warm (not hot) pumpkin base + evaporated milk + vanilla, then the eggs — in that order, because eggs whisked into a hot mixture are breakfast; the custard should pour like heavy cream
- Bake50 min350°F, until the center barely wobblesfilling into the warm shell, baked until the outer ring is set and a two-inch center circle still shimmies — the crack down the middle of family pumpkin pies is the signature of overbaking, not of Thanksgiving; carryover heat finishes the center on the counter
- Rest120 minfully cool, then refrigeratedat least two hours — pumpkin custard cuts cleanly only when fully set and cool, and the pie is genuinely better the next day, which is the entire logistical miracle of Thanksgiving: the pie is DONE on Wednesday