THE BEST PUMPKIN PIE 

A classic pumpkin pie recipe, made without canned evaporated milk, and made with a homemade all butter pie crust. The best part is you can make the pie ahead of time – perfect for the holidays!

- Boston Girl Bakes

Pumpkin Purée

key ingredient

1. Prepare crust: In a food processor or bowl, mix flour, sugar, and salt. Add butter, process or cut until coarse. Transfer to a bowl if using a processor. Sprinkle 3 tbsp ice water, stir to form dough. Add more water if needed. Turn onto plastic wrap, shape into a disk, wrap, and refrigerate for 1 hour.

PREP THE CRUST

2. Roll out chilled dough on floured surface. Preheat oven to 350°F. Roll until a 12-inch circle, then carefully place in a 9” pie dish. Tuck and smooth with fingers. Trim excess, leaving a 1-inch overhang. Fold underneath and crimp edges.

ROLL OUT

3. Blind bake the crust: Roll out dough to a 12” circle, place in pie plate. Line with parchment, add weights, and bake 15 minutes. Remove weights, dock with fork, then bake 10 more minutes. Increase oven to 425°F.

BLIND BAKE

4. Make the filling. Combine all the filling ingredients and whisk together until smooth and combined. Pour the custard into the par-baked crust.

MAKE THE FILLING

READ MORE:

How to Make Pumpkin Pie  No Evaporated Milk

bostongirlbakes.com

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