Pumpkin Pie

Pumpkin Pie

15oz pumpkin puree (or 1 can of pumpkin)

3/4 tsp cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp sea salt

1 14 oz can sweetened condensed milk

2 eggs, slightly beaten

Pie Shell:


    • 2 1/2 cups all-purpose flour, (spooned and leveled)
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 16 tablespoons cold (2 sticks) unsalted butter, cut into pieces
    • 1/4 to 1/2 cup ice water


  1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
  2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
  3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour. This makes two  pie crusts, save one for later :)

Now that your pie crust is in the freezer, 

1. Mix the pumpkin and spices together. Add the condensed milk and beaten eggs. Mix slowly, just until thoroughly mixed.

2. Now take out your pie crust and roll out and form onto a pie dish.

3. Pour your pumpkin mixture into the pie crust

4. Bake at 425 for 15 minutes, then reduce the temperature to 350 and bake for an additional 35-40 minutes. 

Cool completely before serving.