- For the crust:
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1/3 cup butter
- 3 tablespoons cold water
- For the filling:
- 2 eggs plus the yolk of a 3rd egg
- 1 cup firmly packed brown sugar
- 1 (15 ounce) canned pumpkin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cup heavy whipping cream
Preheat oven to 425 degrees F
Make the Pumpkin Pie Crust
First we need to make the crust. You can also buy a pre-made crust if you prefer. Mix your flour and salt in a large bowl and work in your butter until a coarse crumbly mixture forms. Moisten flour with water and then shape your dough into a ball and flatten it a little.
Lightly flour your rolling surface and roll out dough to approximately 12 inches, larger than you 9" pie dish. A quick trick to placing dough into a pane accurately is to fold it into quarters and then unfold it on the pan and with the slight border pinch the top to make the classic looking piecrust, then set aside.
Mix the Pumpkin Pie Ingredients
In a large bowl, combine eggs, egg yolk, and brown sugar. Now add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in cream. Stir in the pumpkin.
Bake the Pumpkin Pie
And now we can pour the filling into the pie shell. Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F, and bake for another 40 to 45 minutes, or until the filling is set.