Homemade Pumpkin Pie

Ingredients

    Crust

  • 2-1/2 Cups All-Purpose Flour
  • 2 tsp Sugar
  • 1 tsp Salt
  • 1/2 Cup Unsalted Butter
  • 1/2 Cup Vegetable Shortening
  • 1/2 Cup Ice Water

    Filling

  • 1 Cup Light Brown Sugar
  • 1 tbsp All-Purpose Flour
  • 1/2 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1/8 tsp Ground Cloves
  • 3, lightly beaten Eggs
  • 1 15-Ounce Can Pumpkin Puree
  • 1-1/4 Cups Evaporated Milk

Recipe Instructions

Crust:
In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. Add the cold cubed butter and cold vegetable shortening to the pea-sized crumbs (some larger pieces are okay).
Slowly drizzle in one tablespoon of ice water at a time and gently mix it in. Once the dough starts to come together, turn it out onto a lightly floured surface and pack it into a ball. Cut the dough in half and flatten it into two discs. Cover tightly with plastic wrap and refrigerate for at least one hour.
To bake the pie crust: Roll the dough out to 12 inches in diameter, transfer the dough to a 9-inch pie plate, gently fit it in, trim any excess dough, and decorate the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and the sides, then fill with pie weights (dried beans or dry rice work well too!). Bake with the pie weights at 400°F for 15 minutes. Remove from the oven, remove the parchment paper (or foil) and the pie weights. Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven. For a partially baked (blind baked) pie crust return the crust to the oven and bake for another 5 minutes or until the bottom of the crust looks dry. For a fully baked pie crust, return to the oven and allow to bake for 15-20 minutes or until golden brown and cooked through.

Filling:
In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined. In a separate mixing bowl, whisk together the eggs, pumpkin puree and evaporated milk until well combined. Pour the wet ingredients into the dry ingredients and mix together until fully combined.
Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 400°F for 45-50 minutes, or until the center is almost set (it should be a little wobbly). Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. (Cover the edges of the pie crust with a pie crust shield as needed to prevent them from over-browning.)