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Pumpkin Pie Spice Pie Crust

  • Prep 15 min
  • Total 60 min
  • Servings 1
  • Pinterest
    30
  • Print
    83
  • Save
    55
  • Facebook
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For when you just can’t get enough pumpkin in your pumpkin pie. MORE + LESS -

Karly Campbell
September 20, 2016

Ingredients

For the pie crust:

1 1/4
cups flour, plus more for rolling
1
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/2
teaspoon sugar
1/2
teaspoon salt
1/4
teaspoon cloves
1/2
cup cold butter
5
to 6 tablespoons ice water

For the filling:

3/4
cup sugar
1
teaspoon cinnamon
1/2
teaspoon salt
1/2
teaspoon ground ginger
1/4
teaspoon cloves
2
large eggs
15
oz. canned pumpkin
12
oz. evaporated milk

Steps

Hide Images
  • 1
    Preheat oven to 425º F.
  • 2
    To make pie crust, add flour, cinnamon, ginger, sugar, salt and cloves to bowl of a food processor fitted with dough blade. Pulse to combine.
  • 3
    Cut cold butter into cubes and add to food processor. Pulse until mixture has pea-sized clumps of butter throughout.
  • 4
    Pour 4 tablespoons cold water over mixture and pulse until dough begins to come together. Be careful not to overmix at this point. Dump dough onto a clean, floured work surface.
  • 5
    Gather mixture into a ball. Drizzle with more cold water if needed, being careful to add just enough water to make a shaggy dough. Pat into a disc and roll into a 12-inch circle. Transfer dough to a 9-inch pie plate.
  • 6
    To make the filling, whisk together the sugar, cinnamon, salt, ginger and cloves in a small bowl.
  • 7
    In a large bowl, whisk together the eggs and pumpkin. Stir in the sugar spice mixture. Gradually stir in the evaporated milk until fully combined.
  • 8
    Pour filling into prepared pie crust. Bake at 425º F for 15 minutes.
  • 9
    Reduce heat to 375º F and continue baking for 45 minutes or until a knife inserted in the center comes out clean.
  • 10
    Cool for 2 hours before serving.

Expert Tips

Top with whipped cream, if desired!

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
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!

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