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Pumpkin Pie Spice Pie Crust

Name: Pumpkin Pie Spice Pie Crust
Prep time: 15 min
Total time: 1 h
Yield: 1
Ingredients: 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; 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

8 Ratings

8 Reviews

Prep 15 min
Total 60 min
Servings 1

For when you just can’t get enough pumpkin in your pumpkin pie.

By Buns In My Oven

Updated September 18, 2017

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

1

Preheat oven to 425° F. 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.
2

Cut cold butter into cubes and add to food processor. Pulse until mixture has pea-sized clumps of butter throughout.
3

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.
4

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.
5

To make the filling, whisk together the sugar, cinnamon, salt, ginger and cloves in a small bowl.
6

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.
7

Pour filling into prepared pie crust. Bake at 425° F for 15 minutes.
8

Reduce heat to 375° F and continue baking for 45 minutes or until a knife inserted in the center comes out clean. 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. 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!