Old-Fashioned Pumpkin Pie
Recipe by Kiersten Trismen
Baking
The recipe title says it all. You can't have Thanksgiving without a pumpkin pie and this crust is so easy that you may never use store-bought again. Top each slice with freshly whipped cream for the full experience.
Serves
8 servings
Ingredients
Directions
Step 1
To make the crust, in a large bowl, whisk together flour and Mayan Sea Salt. With your fingers or a pastry cutter, incorporate a few pieces of butter at a time into flour mixture until coarse and crumbly.
Step 2
Add ice water, 1 Tbsp. at a time, and mix with a spatula until dough comes together; you may not need all of the water. Dough should not be too crumbly or sticky.
Step 3
Pat dough into a disc shape, wrap in plastic wrap, and chill at least 2 hours.
Step 4
To make the filling, in the bowl of a stand mixer fitted with the paddle attachment, combine pumpkin puree, eggs, brown sugar, granulated sugar, Pumpkin Pie Spice, and Mayan Sea Salt. Beat until ingredients are thoroughly combined.
Step 5
Add evaporated milk and Pure Madagascar Vanilla Extract. Beat until filling is completely smooth, about 2 min.
Step 6
To assemble and bake, preheat oven to 400 degrees. Roll out chilled pie dough to a 12-inch circle on a floured surface and fit into a greased 9-inch pie plate. Trim excess dough and crimp edges if desired.
Step 7
Pour filling into prepared crust and bake for 15 min. Lower oven temperature to 350. Bake for another 45 min. to 1 hour, rotating pie halfway through.
Step 8
Pie is done when a knife inserted in the center of the filling comes out clean. Let cool to room temperature, then transfer to refrigerator to chill.
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