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Pumpkin Pie
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Prep Time: 20 minutes
Total Time: 3 hours 20 minutes
Indulge in the ultimate Thanksgiving treat: Homemade Pumpkin Pie with flaky crust, velvety filling, and sweet whipped cream. A must-try recipe for its amazing flavor and easy steps. It's so irresistible, you might even sneak a slice for breakfast!
Ingredients:
11/3 cups Gold Medal™ all-purpose flour
1/2 teaspoonsalt
1/3 cupvegetable oil
2tablespoons cold water
1teaspoonground cinnamon
1/2 teaspoonground ginger
1/8 teaspoonground cloves
1can (15 oz) pumpkin (not pumpkin pie mix)
1can (12 oz) evaporated milk
3/4 cupwhipping cream
2tablespoons sugar
Instructions:
Preheat oven to 425°F. Combine flour, 1/2 teaspoon salt, and oil in a medium bowl, stirring with a fork until the flour is moistened. Gradually add cold water, 1 tablespoon at a time, mixing until all water is absorbed. Form pastry into a ball and press into the bottom and up the sides of a 9-inch glass pie plate.
In a large bowl, gently whisk eggs with a wire whisk or hand beater. Add 1/2 cup sugar, cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin, and milk.
To avoid any spills, place the pie crust in the pie plate on the oven rack and then pour in the pumpkin filling. Bake for 15 minutes.
Lower the oven temperature to 350°F. Continue baking for approximately 45 minutes more, or until a knife inserted in the center comes out clean. Transfer the pie to a cooling rack and let it cool completely, which should take around 2 hours.
Whip 1 cup of whipping cream and 2 tablespoons of sugar in a chilled medium bowl using an electric mixer until stiff peaks form. Serve the pie with the freshly whipped cream and store it in the refrigerator for later.