Nala’s Classic Pumpkin Pie: A Thanksgiving Dessert Masterpiece
Imagine the aroma of warm spices wafting through your home, the golden crust crumbling delicately under your fork, and the creamy, spiced pumpkin filling melting in your mouth. This is Thanksgiving dessert at its finest.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (chilled and cubed)
- 2-4 tbsp ice water
For the Filling:
- 2 cups pumpkin purée (fresh or canned)
- 3/4 cup brown sugar
- 1/2 cup heavy cream (or plant-based cream alternative)
- 2 eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
For Garnish:
- Whipped cream
- Ground cinnamon
Instructions
Prepare the Crust
- In a mixing bowl, combine the flour and a pinch of salt. Add the chilled butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough comes together.
- Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
Make the Filling
- In a large bowl, whisk together the pumpkin purée, brown sugar, cream, eggs, cinnamon, nutmeg, cloves, and salt until smooth and well combined.
Assemble the Pie
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges for a decorative touch.
- Pour the pumpkin filling into the prepared crust and smooth the top with a spatula.
Bake the Pie
- Bake for 50-55 minutes, or until the filling is set but slightly wobbly in the center.
- Remove from the oven and let cool to room temperature before garnishing.
Garnish and Serve
- Top each slice with a dollop of whipped cream and a sprinkle of cinnamon. Serve and enjoy!
Notes
Nala’s Tips
- Chill the Butter: Keeping the butter cold ensures a flaky crust. Work quickly and avoid overmixing.
- Fresh Spices: Use freshly ground spices for the most vibrant flavors.
- Make Ahead: Pumpkin pie tastes even better the next day. Bake it a day in advance and store it in the fridge.