The Ultimate Thanksgiving Dessert

No Thanksgiving is complete without a classic Pumpkin Pie. This recipe combines a perfectly spiced pumpkin filling with a buttery, flaky homemade crust. It’s the ideal dessert to end your holiday meal with warmth and sweetness. Whether you’re a baking pro or trying this for the first time, this recipe is easy to follow and absolutely delicious!

Ingredients:

For the Crust:

• 1 1/4 cups (155g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water
• 1/4 teaspoon salt

For the Pumpkin Filling:

• 1 can (15 oz) pumpkin puree
• 3/4 cup (150g) granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup (240ml) evaporated milk

Instructions:

1. Make the Crust:
   • In a mixing bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs.
   • Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Do not overwork it.
   • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
   • In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves, and salt.
   • Add the eggs and mix until smooth. Gradually whisk in the evaporated milk until the mixture is fully combined.
3. Roll Out the Crust:
   • Preheat your oven to 375┬░F (190┬░C).
   • On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Gently press it into the dish and trim any excess edges. Flute the edges if desired.
4. Assemble and Bake:
   • Pour the pumpkin filling into the prepared crust.
   • Bake in the preheated oven for 50-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
   • If the edges of the crust brown too quickly, cover them with foil during the last 15 minutes of baking.
5. Cool and Serve:
   • Let the pie cool completely on a wire rack before slicing. Serve with a dollop of whipped cream for the ultimate holiday treat!

Tips and Variations:

• Spice It Up: Add a splash of vanilla extract or a pinch of cardamom to the filling for extra depth.
• Make It Ahead: Pumpkin pie can be made a day in advance and stored in the fridge.
• Decorate: Use leftover dough to cut out shapes (like leaves or pumpkins) and bake them separately to decorate your pie.

Why You’ll Love This Recipe:

This Pumpkin Pie with Homemade Crust is the perfect combination of creamy, spiced filling and buttery crust. It’s a timeless Thanksgiving dessert that will impress your guests and add a touch of tradition to your celebration.