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My Fave Birria Tacos

Birria Tacos
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This Homemade Pumpkin Pie features a silky, spiced pumpkin custard baked in a buttery, flaky crust. It’s a classic fall dessert made from scratch, offering comforting flavors of cinnamon, ginger, and nutmeg perfect for holidays or cozy evenings.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, diced
  • 3 to 8 tablespoons ice water
  • 3 large eggs, room temperature
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 15 ounces pumpkin puree
  • 12 ounces evaporated milk
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon allspice
  • Pinch of salt

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt for the crust.
  2. Cut in the cold butter with a pastry cutter until the mixture resembles pea-sized crumbs.
  3. Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
  4. Form the dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.
  5. Preheat oven to 400°F (200°C) and grease a 9-inch pie pan with butter.
  6. Roll out the chilled dough into a 12-inch circle and fit it into the pie pan, trimming and crimping the edges.
  7. Chill the crust in the pan for 20 minutes. Line with parchment paper and fill with pie weights or dry rice.
  8. Blind bake for 15 minutes, then remove weights and paper.
  9. In a bowl, whisk together brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, allspice, and a pinch of salt.
  10. Add the eggs and whisk until smooth, then stir in pumpkin puree.
  11. Gradually add evaporated milk, mixing until the filling is smooth.
  12. Pour the filling into the pre-baked crust and bake at 400°F for 15 minutes.
  13. Reduce oven temperature to 350°F and continue baking for about 40 minutes, or until the center slightly jiggles and edges are set.
  14. Cool the pie completely on a wire rack before slicing and serving.

Notes

  • You can substitute canned pumpkin with fresh roasted pumpkin puree for a more natural flavor.
  • Use coconut milk instead of evaporated milk for a dairy-free version.
  • Let the pie cool gradually to prevent cracks in the filling.
  • The crust and filling can be prepared a day in advance.

Find it online: https://www.cookwithbenchi.com/my-fave-birria-tacos/