You know when you’re sitting around on Thanksgiving, devouring a pumpkin pie like it ain’t no thang, and all you can think is, “Man, I wish this pumpkin pie was more pumpkin-y.”
Happens to me every year.
Which is why I’ve started bringing my A-game to the pumpkin pie scene.
Making a homemade pie crust can be a little intimidating if you’ve never done it before, but I promise that you’ve got this. It’s really pretty easy if you just remember to use cold ingredients and not overwork your dough. You can do it! I have faith in you.
I like to use my food processor for this, but you can do it by hand if you prefer.
Add your flour, salt, sugar, and pumpkin pie spices to the bowl of a food processor fitted with the dough blade.
Cut some cold butter into cubes. Room temperature butter is best for cookies, but hard, cold butter is what we want for pie.
Add the butter to the food processor and pulse everything together until you have pea-sized clumps. If you’re doing this by hand, just use a pastry cutter to cut the butter into the flour.
Drizzle 4 tablespoons of water over the flour and pulse to combine. Don’t over mix the dough! It’s totally fine for it to be a weird, clumpy mess right now. That’s what we want.
Sprinkle flour over your work surface and dump the dough out. Try forming it into a ball. If it’s too dry, sprinkle a bit more of your ice water over the top until it’s just wet enough to form a ball.
Flatten into a disc and roll it into a circle about 12 inches wide.
To transfer the dough to a pie plate, roll it back up over the rolling pin and lift it right up. Easy peasy!
Crimp the edges with your fingers or use a fork to make a decorative pattern.
For the filling, I just use the recipe off the back of a can of pumpkin. It’s what my mama always made and it’s my favorite.
Dump the filling right in and pop it all in the oven.
When it’s done, try not to dive right in. It needs to cool for a couple hours.
Top with whipped cream and dig in!