Ingredients
Pie Crust
- 200 grams flour
- 1/2 tsp salt
- 100 grams butter cold, unsalted butter, cubed
- 3 - 4 tbsp water ice-cold
For the Filling:
- 2 cups pumpkin fresh pumpkin purée
- 2 large eggs
- 1 cup milk evaporated milk
- 1 1/2 tsp pumpkin spice mix
- 1 tsp Vanilla extract
- Optional: 2–4 tbsp erythritol, stevia, or monk fruit sweetener
Instructions
Make the crust:
- In a bowl, mix flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes. Roll out and press into a 9-inch pie pan. Prick the bottom with a fork.
Prepare the filling:
- In a large bowl, whisk together the pumpkin purée, eggs, milk, spice mix, vanilla, sweetener (if using), and salt until smooth and creamy.
Assemble and bake:
- Preheat your oven to 180°C (350°F). Pour the filling into the prepared crust. Bake for 45–55 minutes, or until the center is set and a knife inserted comes out clean. Let cool completely before slicing.
Nutrition
Calories: 194kcal | Carbohydrates: 31g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 252mg | Potassium: 278mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3476IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 2mg