Are you ready to bake up some autumn magic? Nothing says fall quite like the warm, comforting aroma of a homemade pumpkin pie. This Good Housekeeping Pumpkin Pie recipe is a family favorite, guaranteed to impress your friends and family with its perfectly spiced filling and flaky crust. It's easier than you think to create this delicious dessert, perfect for Thanksgiving, holiday gatherings, or a cozy night in. Let's get started on this easy recipe and make some healthy and delicious memories!
Ingredients:
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cut into cubes
- ¼ cup ice water
For the Filling:
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. This allows the gluten to relax, resulting in a flakier crust.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. You can blind bake the crust (bake it with pie weights for 15 minutes at 375°F) for an extra-crisp bottom, or bake it with the filling.
Making the Filling:
- Whisk ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
- Pour into crust: Pour the pumpkin filling into the prepared pie crust.
- Bake: Bake in a preheated oven at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for another 40-50 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool completely: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. Refrigerate for at least 2 hours for best results.
Tips for the Best Pumpkin Pie:
- Use fresh spices: Freshly ground spices will give your pie a more vibrant flavor.
- Don't overbake: Overbaking can lead to a dry pie. Start checking for doneness around the 40-minute mark.
- Let it cool: Patience is key! Allowing the pie to cool completely ensures a smooth, set filling.
Variations:
- Spiced Pecan Pumpkin Pie: Add ½ cup of chopped pecans to the filling for added crunch and nutty flavor.
- Gingersnap Crust: Use gingersnap cookies for a unique and delicious twist on the crust.
- Cream Cheese Swirl: Add a swirl of cream cheese filling for an extra layer of creamy indulgence.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350
- Fat: Approximately 18g
- Saturated Fat: Approximately 10g
- Carbohydrates: Approximately 45g
- Sugar: Approximately 25g
- Protein: Approximately 5g
This Good Housekeeping Pumpkin Pie recipe is a guaranteed crowd-pleaser, perfect for any occasion. Enjoy the delicious homemade taste and the warm feeling of creating this classic autumn dessert! Happy baking!