Ingredients
Scale
- 1 ⅓ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter or shortening
- 3 tablespoons cold water, or more as needed
- 2 cups mashed, cooked pie pumpkin
- 1 (12 fluid ounce) can evaporated milk
- 2 large eggs, beaten
- ¾ cup packed brown sugar
- ½ teaspoon ground cinnamon, or more to taste
- ½ teaspoon ground ginger, or more to taste
- ½ teaspoon ground nutmeg, or more to taste
- ½ teaspoon salt
Instructions
- Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
- Mix flour and salt together in a bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
- Mix in 3 tablespoons water, one at a time, until dough is moist enough to hold together. Add up to 1 more tablespoon water if needed.
- Shape dough into a ball with lightly floured hands. Roll dough on a lightly floured surface to a thickness of 1/8 inch.
- Cut a circle of dough 1 ½ inches larger than the pie pan and place it into the pan. Flute the edges.
- Beat pumpkin, evaporated milk, brown sugar, eggs, and spices in a bowl until well combined. Pour into the crust.
- Bake for 40 to 60 minutes until a knife inserted near the edge comes out clean. Cover edges with foil if needed.
- Cool to room temperature before serving.
Notes
- Use homemade or canned pumpkin puree.
- Adjust spices to your taste.
- Cover crust edges with foil if they brown too quickly.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg