Can you have the best pumpkin pie recipe?

The Ultimate Pumpkin Pie Recipe

This recipe strikes the perfect balance between classic flavor and modern techniques, resulting in a pie that's both delicious and visually stunning.

Ingredients:

For the crust:

* 1 1/2 cups all-purpose flour

* 1/2 teaspoon salt

* 1/2 cup (1 stick) unsalted butter, cold and cubed

* 1/4 cup ice water

For the filling:

* 1 (15 ounce) can pure pumpkin puree

* 1 (14 ounce) can sweetened condensed milk

* 2 large eggs

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground ginger

* 1/4 teaspoon ground nutmeg

* 1/4 teaspoon ground cloves

* 1/4 teaspoon salt

* 1/2 cup heavy cream, for topping (optional)

Instructions:

Make the crust:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.

2. Cut in butter: Add the cold butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

3. Add water: Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Don't overwork the dough.

4. Chill: Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

5. Roll and bake: Preheat oven to 425°F. Roll out the dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie plate. Trim the edges and crimp as desired.

6. Blind bake: Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper. Bake for another 5-7 minutes until the crust is lightly golden.

7. Cool: Allow the crust to cool completely before filling.

Make the filling:

1. Combine ingredients: In a large bowl, whisk together the pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.

2. Pour into crust: Pour the filling into the cooled pie crust.

3. Bake: Bake for 15 minutes at 425°F. Reduce oven temperature to 350°F and continue baking for 40-45 minutes, or until the center of the pie is set.

4. Cool: Allow the pie to cool completely on a wire rack before serving.

Optional topping:

* Whip the heavy cream until stiff peaks form. Top the cooled pie with whipped cream and a sprinkle of cinnamon.

Tips:

* Use good quality pumpkin puree: Avoid canned pumpkin pie mix, as it often contains added spices and sugar.

* Chill the dough: Chilling the dough ensures a flaky crust.

* Blind baking: Blind baking prevents the crust from getting soggy.

* Don't overbake: Overbaking will result in a dry pie.

* Cool completely: Cooling the pie allows the filling to set properly.

Enjoy your delicious pumpkin pie!