Ingredients for Classic Pumpkin Pie For Expats
- All Purpose Flour
- Milk
- Sunflower Oil
- Pinch of salt (for filling) + ½ teaspoon salt (for crust)
- White Sugar
- 1 (15 ounce) can pumpkin puree (or 1.5 lbs fresh pumpkin, pureed)
- Sugar
- 2 large eggs
- 1 (14 ounce) can sweetened condensed milk
- Light Brown Sugar
- 1 teaspoon ground cinnamon
- Fine Salt
- ¼ teaspoon ground nutmeg
- Ground Allspice
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How to Make Classic Pumpkin Pie For Expats
- Preheat oven to 350°F (175°C).
- For the crust: Combine 1 ½ cups all-purpose flour, ½ teaspoon salt, and ½ cup (1 stick) cold unsalted butter (cut into cubes). Cut the butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add ¼ cup ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Press the dough into a 9-inch pie plate. Crimp the edges.
- Prick the bottom of the crust with a fork.
- Bake for 15 minutes, or until lightly golden.
- For the filling: In a large bowl, combine 1 (15 ounce) can pumpkin puree, 1 (14 ounce) can sweetened condensed milk, 2 large eggs, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and a pinch of salt.
- Whisk until smooth.
- Pour the filling into the pre-baked pie crust.
- Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
86g
Fat
11g
Carbs
11g
