Pumpkin Pie

Instructions

1. Step 1

   Combine the flour with ⅜ tsp (2 gr) of the salt in a large mixing bowl.

   Ingredients used: 160.0 gr All-Purpose Flour, 2.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Add the butter and cut it into the flour until the mixture contains pea-sized pieces.

   Ingredients used: 115.0 gr Unsalted Butter

   Cookware: mixing bowl, pastry cutter

3. Step 3

   Drizzle in the water while tossing the mixture. Press it together gently to form a cohesive dough.

   Ingredients used: 45.0 ml Water

   Cookware: mixing bowl

4. Step 4

   Shape the dough into a disk, cover it, and refrigerate until firm.

   Timer: 30 min (fixed)

   Cookware: plastic wrap

5. Step 5

   Preheat the oven to 200°C.

   Cookware: oven

6. Step 6

   Roll the chilled dough into a circle about 30 cm wide. Fit it into the pie dish, trim the excess, and crimp the edge.

   Cookware: pie dish, rolling pin

7. Step 7

   Line the crust with parchment paper, fill it with pie weights, and bake for 15 minutes.

   Timer: 15 min (fixed)

   Cookware: oven, parchment paper, pie dish, pie weights

8. Step 8

   Carefully remove the parchment and weights. Bake the uncovered crust until its surface looks dry and lightly golden.

   Timer: 5 min (fixed)

   Cookware: oven, pie dish

9. Step 9

   Reduce the oven temperature to 180°C.

   Cookware: oven

10. Step 10

    Whisk the eggs, brown sugar, cinnamon, ginger, nutmeg, clove, and the remaining salt until smooth.

    Ingredients used: 150.0 gr Brown Sugar, 3.0 piece Egg, 4.0 gr Ground Cinnamon, 0.5 gr Ground Clove, 2.0 gr Ground Ginger, 1.0 gr Ground Nutmeg, 1.0 gr Salt

    Cookware: mixing bowl, whisk

11. Step 11

    Whisk the pumpkin puree, evaporated milk, and vanilla extract into the egg mixture until uniform.

    Ingredients used: 355.0 ml Evaporated Milk, 425.0 gr Pumpkin Puree, 5.0 ml Vanilla Extract

    Cookware: mixing bowl, whisk

12. Step 12

    Pour the filling into the warm crust. Bake at 180°C until the edges are set, the center still wobbles slightly, and the filling reaches at least 71°C.

    Timer: 50 min (fixed)

    Cookware: oven, pie dish

13. Step 13

    Transfer the pie to a wire rack and cool completely before slicing.

    Timer: 120 min (fixed)

    Cookware: pie dish, wire rack