Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter (chilled, cut into small cubes)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 3 large eggs
- 1 cup milk or cream
- 1 can (15 oz) pumpkin puree
- 1 cup toasted pecans (optional for pecan pie)
Instructions
- Prepare your crust by mixing flour and salt in a bowl. Cut in chilled butter until the mixture is crumbly.
- Gradually add ice water until a dough forms; chill in the refrigerator for at least 30 minutes.
- Roll out the chilled dough to an eighth-inch thickness. Transfer it to a pie dish, trimming the edges and crimping as desired.
- For the filling, combine pumpkin puree, eggs, sugars, and milk or cream in a bowl, mixing until smooth.
- Pour the filling into the prepared crust and bake in a preheated oven at 350°F (175°C) for 45-60 minutes or until the pie is set.
- Allow the pie to cool completely before slicing. Serve with whipped cream or ice cream for a delightful touch.
Notes
Serve at room temperature or slightly chilled. Add whipped cream or ice cream for a creamy element. Store covered in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg