Make It Merry & Bright

Classic Pumpkin Pie It’s the classic dessert for your Thanksgiving spread! Make this beloved pie from scratch with a flaky, all-butter crust and a perfectly spiced filling.

INGREDIENTS 1 ¼ cups Bob’s Red Mill ® Organic Unbleached

12 oz Evaporated Milk 2 Eggs 1 Tbsp Vanilla Extract ¾ cup Brown Sugar, packed 1 tsp Cinnamon 1 tsp ground Ginger

White All-Purpose Flour ¼ tsp Kosher Salt ½ cup Unsalted Butter, chilled and cut into ½ -inch cubes 4 Tbsp Ice Water, plus more as needed 15 oz Pumpkin Puree

½ tsp Allspice ¼ tsp Nutmeg

INSTRUCTIONS • To make pie dough in the food processor, pulse together the flour, salt and butter very briefly. Add in the ice water and pulse until the dough just comes together. • To make pie dough by hand, toss together the flour, salt and butter. With your fingers or a pastry cutter, cut the butter into the flour until it’s the size of peas. Add in the ice water and mix until it just comes together. • For both, turn the dough out onto the countertop and bring it together into a disk. Wrap and refrigerate for 1 hour. • Remove dough from the refrigerator and roll into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie plate, trim edges and flute as desired. Freeze for 15 minutes. • Meanwhile, preheat the oven to 425°F. • Combine pumpkin puree, evaporated milk, eggs, vanilla extract, sugar and spice. Whisk well until fully incorporated. • Fill the chilled crust with prepared pie filling. Bake for 15 minutes at 425°F, then lower the temperature to 350°F and continue to bake for 45–55 minutes until set in the center with barely any wobble when gently shaken. Let cool fully before serving. Makes 8–16 servings.

BOB’S RED MILL E-BOOK | MAKE IT MERRY & BRIGHT