2 cups all-purpose flour (250 g), plus more for dusting
2 teaspoons cinnamon
1 teaspoon kosher salt
¾ cup shortening (170 g), cubed
6 tablespoons ice water
Filling
1 cup sugar (200 g), plus 2 tablespoons
1 tablespoon ground cinnamon, plus a pinch
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
3 large eggs
15 oz canned pumpkin puree (425 g)
1 cup evaporated milk (240 mL), plus 2 tablespoons
whipped cream, or ice cream for serving
Nutrition Info
Calories 546
Fat 32g
Carbs 58g
Fiber 2g
Sugar 24g
Protein 10g
How to Make It
1. Step
Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
2. Step
Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
3. Step
Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
4. Step
Preheat the oven to 425˚F (220˚C)
5. Step
Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
6. Step
In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
7. Step
Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn’t stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
8. Step
Pour the filling into the pie shell.
9. Step
Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
