Sally's Baking Addiction The Great Pumpkin Pie
As the fall season approaches, one of the most popular desserts is pumpkin pie. Sally's Baking Addiction is a go-to source for all things baking, including a recipe for The Great Pumpkin Pie.
Ingredients
The ingredients for this pumpkin pie include:
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/4 cup cold water
- 1 cup pumpkin puree
- 1/2 cup packed light or dark brown sugar
- 2 large eggs
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup evaporated milk
Instructions
To make The Great Pumpkin Pie, follow these instructions:
- Preheat the oven to 375°F.
- In a large bowl, mix together the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add the water until the dough comes together.
- Roll out the dough on a floured surface and transfer to a 9-inch pie dish. Trim the edges and crimp as desired.
- In a separate bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
- Gradually whisk in the evaporated milk until well combined.
- Pour the filling into the prepared crust.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Allow the pie to cool completely before slicing and serving.
Variations
The Great Pumpkin Pie recipe can be customized to suit individual tastes. Here are a few variations:
- Add a streusel topping made with flour, sugar, and butter.
- Use a graham cracker crust instead of the traditional pie crust.
- Add a splash of bourbon or rum to the filling for a boozy twist.
- Top with whipped cream and a sprinkle of cinnamon.
Conclusion
Sally's Baking Addiction The Great Pumpkin Pie is a delicious and classic dessert that is perfect for fall gatherings. With a few simple ingredients and easy-to-follow instructions, anyone can make a homemade pumpkin pie that is both impressive and mouthwatering.
