Cup4Cup

Pumpkin Pie

Yield: One 9-inch pie pan

Degree of difficulty: Easy

Prep Time: 30 minutes

Bake Time: 55 minutes - 1 hour 5 minutes

1 Package Cup4Cup Pie Crust Mix prepared to instruction

Cup4Cup Multipurpose Flour, for dusting

1 large egg, beaten, for egg wash

Coarse sugar, for sprinkling on crust

Honey, for brushing on crust (optional)

Whipped Cream optional

¾ cup (150g) granulated sugar

1 teaspoon (2g) ground cinnamon

½ teaspoon (2g) kosher salt

½ teaspoon (1g) ground ginger

¼ teaspoon (0.5g) ground cloves

2 each (100g) large eggs

1 each 15 oz can (425 g) canned pumpkin puree

1 each 12 fl oz can (340g) evaporated milk

1 each (50g) large egg for egg wash

Place all the dry ingredients into a food processor and pulse to evenly distribute. Add the cold, cubed butter to the flour mixture, pulsing until the mixture resembles coarse cornmeal. To make by hand, cut in the butter using a pastry cutter or fork.
Transfer mixture into a large bowl and set aside.
Whisk the egg yolk and buttermilk together in a small bowl.
Create a well in the flour mixture, gradually stir in the egg mixture with a fork until the dough comes together to form a ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Roll the crust out on a well-floured work surface to about an 11-inch circle. If the dough tears, press the dough back together.
Lift the crust carefully and place into a 9-inch pie plate. Use a small knife to trim the edges of pie dough, leaving about ½ inch of extra dough overhanging.
Pinch the edges of the dough together with your fingers to crimp the crust.

Preheat oven to 425° F.
In a small bowl, mix sugar, cinnamon, salt, ginger, and clove. Beat eggs in large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk. Pour mixture into the prepared pie crust.
Bake for 15 minutes. Reduce oven temperature to 350° F and bake for 40-55 minutes or until a knife inserted in the center of the pie comes out clean. The crust should be golden brown.
Cool on a wire rack for 2 hours before serving or refrigerate. Serve with whipped cream if desired.