Spicewalla's Perfect Pumpkin Pie

Preparation

TO MAKE PIE CRUST:

1. Preheat oven to 375*F
2. Mix water and salt in a small bowl and place in the freezer. 
3. Place flour in a large mixing bowl, add cold butter, and break up the butter into flour, pinching with your fingers until butter chunks are pea-sized. 
4. Add water and mix until the dough just comes together. 
5. Flatten into a disc, cover with plastic wrap, and chill in the fridge for 30 minutes. 
6. Roll out dough on a floured surface into a circle until the dough is about ¼ inch thick.
7. Carefully place in a 9” pie pan, trim excess dough to about 1.5-inch overhang, fold overhand under itself around the entire circumference of the dough, pinch together and crimp with fingers. 
8. Place a piece of parchment paper inside the pie pan and fill with pie weights or dried beans.
9. Bake for 15 minutes. Remove parchment and pie weights/beans and bake another 10 mins. 
10. Set aside on a cooling rack while you make the filling.

TO MAKE THE FILLING:

1. Preheat oven to 425*F.
2. Mix both sugars, Pumpkin Spice, salt, eggs, and pumpkin puree in a large bowl. Add evaporated milk, heavy cream, and molasses. Whisk together until smooth. Pour into the cooled pie shell.
3. Bake at 425° for 15 minutes then reduce the temperature to 350° F and bake for 30-40 minutes. Filling should still be jiggly but not liquidy. Cool completely on a wire rack. Serve with whipped cream and another pinch of Pumpkin Pie Spice. Enjoy!

*GET AHEAD: Pie crust can be made several days ahead and stored tightly wrapped in the fridge or freezer until ready to roll out. Pie can be baked up to 2 days ahead of time and refrigerated.

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Pumpkin Spice

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