Pumpkin Pie Classic (Printable Version)

Tender crust and creamy pumpkin spiced just right make this a cozy dessert everyone loves.

# Ingredients You'll Need:

→ Pie crust

01 - 227 g cold unsalted butter diced
02 - 250 g plain flour
03 - 60 ml chilled water with ice

→ Pumpkin filling

04 - 920 g pumpkin puree
05 - 200 g white sugar
06 - 1.25 ml salt
07 - 5 ml cinnamon powder
08 - 4 large eggs
09 - 2.5 ml ground ginger
10 - 240 ml heavy cream
11 - 2.5 ml nutmeg powder

# Detailed Preparation Steps:

01 - Set the oven to 220°C.
02 - Toss butter and flour in a big bowl until crumbly.
03 - Slowly pour in ice water and knead till the dough holds together.
04 - Roll out the dough and press it into your pie pan.
05 - Blend pumpkin, sugar, salt, cinnamon, nutmeg, and ginger in a bowl.
06 - Add eggs and cream to the pumpkin mix and stir it smooth.
07 - Pour the filling into the crust evenly.
08 - Bake at 220°C for 15 minutes to firm up the filling.
09 - Turn oven down to 175°C and bake for another 45 minutes till crust is brown and filling sets.
10 - Cool the pie fully before slicing to get the best taste.

# Helpful Tips:

01 - For a crispier crust, bake the crust alone for 10 minutes before adding filling.
02 - Feel free to tweak the spices to what you like.
03 - Great served cold or at room temp, maybe with whipped cream on top.

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