Pumpkin Pie

My fiance loves pumpkin pie. Not just a little, but a lot. I made this one for him around Halloween, but he had been talking about it for three weeks, ever since we went to the pumpkin patch and bought one specifically for pie. It was my first, from scratch, pumpkin pie. Yes, I roasted the pumpkin myself. (Cut in half and seeded, roasted at 400° F or 200° C for about an hour, till a knife goes through easily.)

So, what started out as this...

Became this...

Pumpkin Pie

Crust:
1 1/4 cups (155g) flour
1/4 tsp (1g) salt
1/2 cup (112g) butter, chilled and diced
1/4 cup (60ml) ice water

Filling:
2 cups (475ml) pumpkin puree
1 (14 ounce or 415ml) can Sweetened Condensed Milk
2 large eggs
1 tsp (2g) ground cinnamon
1/2 tsp (1g) ground ginger
1/2 tsp (2g) ground nutmeg
1/2 tsp (2g) ground cloves
1/2 tsp (3g) salt

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Preheat oven to 425° F (218° C). 
3. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
4. Reduce oven temperature to 350° F (175° C) and continue baking 35 to 40 minutes or until knife inserted comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

The result was more than wonderful, and it was gone the next day. In a few short days, at Thanksgiving, we will be making another; this time with homemade Cinnamon Whipped Cream. My fiance is already counting down the hours. It may have been my first Pumpkin Pie, but I doubt it will be my last.

En Guete!