KAYLA'S PUMPKIN PIE RECIPIE

FLAKY PIE CRUST:

• 1 1/4 cup all purpose flour

• 1/4 tsp salt

• 1/2 cup butter, chilled and cubed

• 1/4 cup ice-cold water + 2 tsp

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PUMPKIN PIE FILLING:

• 1 can (15oz) pumpkin puree

• 3 large egg YOLKS

• 1 large egg

• 1 can (14oz) sweetened condensed milk

• 3 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cloves

In a large bowl combine together flour and salt. Add the butter to the dry mixture. Using a pastry blender, cut in the butter until the mixture ressembles pea-sized crumbs. 

Stir in a 1/4 cup of the water into butter/flour mixture, 1 tbsp at a time (4 tbsp total). The mixture should start to come together into a ball.

Wrap the dough ball in plastic wrap and place in the fridge for 4 hours or overnight.

Pre-heat the oven to 425 degrees F.

On a floured surface, roll out the pie dough to fit a 9" pie plate. Transfer to the plate and press out the dough evenly. Trim or crimp the edges for a clean finished look. Using a fork, puncture holes in the bottom of the unbaked crust to avoid bubbling in the oven.

Bake the empty pie crust for 10-15 mins, or until the crust is about 1/2 baked. 

Whisk together the pumpkin puree, egg yolks, and egg in a large bowl until smooth. In the pumpkin mixture, incorporate the sweetened condensed milk and the spices. Whisk until the mixture is homogenous. 

Pour the pie filling into the 1/2 baked pie crust and lightly tap it on the counter to remove any air bubbles. 

Bake the pie for 15 minutes @ 425 degrees F. 

Reduce the heat to 350 degrees F and continue to bake the pie for 30-40 minutes. (Or until the middle of the filling is set.)

Let the pie cool. Once it's cooled, enjoy it with whipped cream or vanilla ice cream!