Super Easy Killer Classic Pumpkin Spice Pie Recipe

The absolute best Super Easy Killer Classic Pumpkin Spice Pie Recipe.

Try this super easy killer classic pumpkin spice pie recipe today with a delicious short crust and filled with our killer pumpkin spice filling. You will no be disappointed, I promise!

INGREDIENTS

Crust

• 1 ¼ cups (190 g) unbleached all-purpose flour
• 2 tbsp sugar
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, cubed and chilled
• ¼ cup (60 ml) sour cream

Filling

• 1 tsp cornstarch
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 eggs
• 1 ½ cups (375 ml) canned pumpkin purée
• 1 can (10 oz/300 ml) sweetened condensed milk

PREPARATION

Crust

1. In a mixing bowl with a paddle attached, add the flour, salt and sugar and mix them for 1 minutes.
2. Add in the cubed butter and mix them all together until crumbly texture is formed.
3. Add in the sour cream and mix until the dough comes together.
4. Roll the pie dough into a ball, cover with plastic and refrigerate for 1 hour.
5. In the meantime preheat your oven to 375°F (190°C).
6. Grease 8 inch pie baking pan
7. Remove pie dough from refrigerator and place onto lightly floured work surface
8. Using a rolling pin, roll out the dough into a 10 inch (25 cm) diameter and gently place onto pie pan and trim off the edges.
9. Curl the edges of the dough over the top rim and place into refrigerator until filling is prepared.

Filling

1. In a mixing bowl add the cornstarch, cinnamon, nutmeg and eggs and mix for 1 minute using a paddle attachment.
2. Add the pumpkin puree and sweetened condensed milk and continue to mix until smooth and well combined.
3. Fill the pie shell just under the rim
4. Place into preheated oven and bake for 30-40 minutes.

Super Easy Killer Classic Pumpkin Spice Pie Recipe

The absolute best Super Easy Killer Classic Pumpkin Spice Pie Recipe. Try this super easy killer classic pumpkin spice pie recipe today with a delicious short crust and filled with our killer pumpkin spice filling. You will no be disappointed, I promise!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 55 minutes mins

Cuisine American, Canadian

Servings 6 people

Ingredients

  

• Crust
• 1 1/4 cups unbleached all-purpose flour 190 g
• 2 tbsp Sugar
• 1/4 tsp Salt
• 1/2 cup unsalted butter cubed and chilled, 115 g
• 1/4 cup sour cream 60 ml
• Filling
• 1 tsp cornstarch
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 eggs
• 1 1/2 cups canned pumpkin purée 375 ml
• 1 can sweetened condensed milk 10 oz/300 ml

Instructions

 

• Crust
• In a mixing bowl with a paddle attached, add the flour, salt and sugar and mix them for 1 minutes.
• Add in the cubed butter and mix them all together until crumbly texture is formed.
• Add in the sour cream and mix until the dough comes together.
• Roll the pie dough into a ball, cover with plastic and refrigerate for 1 hour.
• In the meantime preheat your oven to 375°F (190°C).
• Grease 8 inch pie baking pan
• Remove pie dough from refrigerator and place onto lightly floured work surface
• Using a rolling pin, roll out the dough into a 10 inch (25 cm) diameter and gently place onto pie pan and trim off the edges.
• Curl the edges of the dough over the top rim and place into refrigerator until filling is prepared.
• Filling
• In a mixing bowl add the cornstarch, cinnamon, nutmeg and eggs and mix for 1 minute using a paddle attachment.
• Add the pumpkin puree and sweetened condensed milk and continue to mix until smooth and well combined.
• Fill the pie shell just under the rim
• Place into preheated oven and bake for 30-40 minutes.
• 

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