Pumpkin Pie From Scratch | The best pumpkin pie recipe!

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Scoop out 1.25 cups of all-purpose flour and level it off into the bowl of a food processor.

Add 1 tablespoon of sugar and 0.25 teaspoons of salt to the flour in the food processor and give it a quick spin.

Take cold unsalted butter out of the refrigerator and cut it into 8 tablespoons, then add it to the food processor.

Pulse the mixture until it resembles coarse crumbs, ensuring there are small pieces of butter throughout.

Add 5 tablespoons of cold water to the mixture and stir until it holds together like a pie crust.

Transfer the mixture onto a Glide pressing Shield, shape it into a disc, and twist it closed. Refrigerate for at least 20 minutes to rest the gluten.

Roll out the chilled pie crust on a floured surface, turning it a quarter turn after each roll to prevent sticking.

Transfer the rolled crust to a 9 or 10-inch pie plate, ensuring it fits properly by checking for at least 2 inches of overhang.

Gently tuck the edges of the crust under themselves along the lip of the pie plate, adjusting as necessary to ensure even coverage.

Create a decorative edge using two fingers and a knuckle, pressing the crust between them all the way around.

Place the pie crust in the freezer to chill while preparing the filling.

In a bowl, combine 0.75 cups of brown sugar, 1 teaspoon of cinnamon, 0.5 teaspoons of salt, 0.5 teaspoons of ground ginger, and 0.25 teaspoons of ground cloves, and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens