Spicy Pumpkin Pie Recipe An Easy Holiday Favorite
Pies & Tarts, Holiday Favorites
This pumpkin pie is quick and easy. The best part is the pie crust, which has a crisp flaky texture. Look for more Pie and Tart Recipes from Clabber Girl.
Clabber Girl Pie Crust
- 1-1/2 c. all-purpose flour
- 1/4 tsp. Clabber Girl Baking Powder
- 1/4 tsp. kosher salt
- 10 Tbsp. butter cold and cut into chunks
- 3-4 Tbsp. ice water as needed
Mix the flour, salt and baking powder in a large bowl. Add the butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Gradually stir in enough of the water for the dough to clump together. Gather up the dough and form into a disc, wrap in plastic wrap, and refrigerate until chilled but not hard, 1 to 2 hours.
On a lightly floured work surface, roll out the dough into a 1/8-inch-thick round. Transfer to a 10-inch pie dish, trimming the dough to a 1/2-inch overhang around the edges of the dish. Tuck the overhang under the dough on the rim and flute the edges. Prick holes in the bottom with a fork. You can make the crust in advance and store in the freezer for up to 3 days. No need to thaw the crust before baking.
Thoroughly combine pumpkin, sugar, salt and spices. Blend in eggs and evaporated milk. Pour mixture into unbaked 9-inch pie shell.
Bake at 400 degrees F. for 50 minutes, or until a knife inserted in center comes out clean. Makes one 9-inch pie. Let cool completely and top with whipped topping.