Pumpkin Pie (9-inch)

Prep: 20 min | Bake: 50 min | Serves: 8  

Ingredients

*Crust:*  

- 250g all-purpose flour  

- 120g cold butter, cubed  

- 1 tbsp sugar  

- 60ml ice water  

*Filling:*  

- 400g pumpkin purée (canned or fresh)  

- 200ml heavy cream  

- 3 eggs  

- 150g brown sugar  

- 1 tsp cinnamon  

- ½ tsp ginger  

- ¼ tsp nutmeg  

- ¼ tsp cloves  

Instructions

1. *Crust*: Pulse flour, butter, and sugar until crumbly. Add water; mix until dough forms. Roll out; line pie dish. Chill 30 min.  

2. *Filling*: Whisk all ingredients until smooth.  

3. *Bake*: Pour filling into crust. Bake at 180°C (350°F) for 50-55 min until set (center should slightly jiggle).  

4. *Cool*: Let rest 2 hours before slicing.  

*Serve with whipped cream.*  

Tip: For extra flavor, roast fresh pumpkin with brown sugar before puréeing.