Name: Simple, flaky pie crust recipe
Ingredients: 2-1/2 C all-purpose flour; 2 Tbsp sugar; 1 tsp kosher salt; 2-1/2 sticks (10 ounces) unsalted butter, cut into small cubes and chilled in the freezer for 20 minutes—to less than 40°F (4°C); 6 Tbsp (3 oz) cold water—less than 40°F (4°C)

Description

Silky-smooth pumpkin pie

Ingredients

Scale

For one 9″pie

15 oz pumpkin puree (canned or fresh)
12 oz evaporated milk
3/4 C sugar
2 large eggs
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
pinch of ground allspice
pinch of ground nutmeg

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Instructions

Add all ingredients into the bowl of a food processor or a blender jar. Process until the mixture is perfectly smooth—about 2 minutes.
Pour into a prepared pie shell.
Bake at 400°F (204°C) for 10 minutes.
Open the oven for a few seconds while you reduce the oven temp to 300°F (149°C)
Continue to bake at that lower temperature until the internal temperature reaches 175°F (79°C), about 45-50 minutes.
Cool completely and refrigerate overnight. Slice and serve with fresh whipped cream.