⏳ Yield & Time

Yield: 8 servings

Preparation Time: 30 minutes

Cook Time: 60 minutes

Total Time: 90 minutes

🍽 Ingredients

• 2 1/2 cups All-purpose flour
• 1 cup (2 sticks) Unsalted butter, cold
• 1/2 cup Ice water
• 1 tsp Salt
• 1 (15-ounce) can Pumpkin puree
• 1 cup Granulated sugar
• 1 tsp Ground cinnamon
• 1/2 tsp Ground ginger
• 1/4 tsp Ground cloves
• 1/4 tsp Ground nutmeg
• 1/2 tsp Salt
• 2 Large eggs
• 1 cup Sauerkraut, drained and finely chopped

📖 Instructions

1. Preheat your oven to 350°F (175°C). Get that oven nice and toasty!
2. Make the crust (if making from scratch): In a large bowl, whisk together 2 1/2 cups of all-purpose flour and 1 tsp salt. Cut in 1 cup (2 sticks) of cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in 1/2 cup of ice water, a tablespoon at a time, until the dough just comes together. Don't overmix! Gently shape into a disc, wrap in plastic wrap, and chill for at least 30 minutes. This is important for a flaky crust.
3. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate. Trim and crimp the edges. You can do a fancy edge if you're feeling ambitious! Prick the bottom with a fork to prevent bubbling.
4. Prepare the filling: In a large bowl, combine 1 (15-ounce) can pumpkin puree, 1 cup granulated sugar, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1/2 tsp salt, 2 large eggs, and 1 cup of drained, finely chopped sauerkraut. Mix well, ensuring everything is combined. If you use too much sauerkraut, the pie will be more sour...or maybe you just like sour!
5. Pour the filling into the prepared pie crust. Make sure to distribute the sauerkraut evenly throughout. Dont leave it all at the bottom, unless you're going for a surprise!
6. Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. If the crust is browning too quickly, loosely cover the edges with foil. This prevents burning and maintains a lovely golden brown.
7. Let the pie cool completely on a wire rack. This allows the filling to set properly. Trust me on this one, impatient baking is bad baking.
8. Once completely cool, serve and enjoy! A scoop of vanilla ice cream or whipped cream wouldn't hurt...or would it?

📝 Notes

• Make sure your butter is very cold for the best crust!
• Don't overmix the pie crust dough!
• You can adjust the amount of sauerkraut to your liking. If you're unsure, start with less and add more if needed