You've crunched through the leaves, picked out your Jack-O-Lanterns and turned on your heat for the first time in months. Those are all signs that it's probably time to start your fall baking! Our traditional pumpkin pie recipe is creamy and spicy with a crust that'll melt in your mouth. You can simplify the process with canned pumpkin, or you can take your baking to the next level and make your own puree (no judgement either way).
To make our traditional pumpkin pie you will need: For the crust: 1 1/4 cups all purpose flour 1/2 cup butter, chilled and cut into cubes 1/4 teaspoon salt 1/2 teaspoon sugar 1/4 cup ice water
For the pie filling you will need: 1 cup pumpkin puree 2 eggs 2/3 cup brown sugar 2 tablespoon maple syrup 1 teaspoon cinnamon 1 teaspoon ginger 1/4 teaspoon cloves 2/3 cup half and half
For the crust: In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs, either with a pastry cutter or two knives. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
For the filling: Preheat oven to 350 degrees. In a large bowl or in the bowl of a stand mixer, mix the pumpkin, eggs, brown sugar, maple syrup and spices together until well combined. Pour in the half and half and stir until incorporated. Pour filling into unbaked pie shell and baked for 40-45 minutes or until a toothpick inserted comes out clean. Let cool before slicing and serving.
