Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 3-4 tablespoons ice water
- For the filling:
- 1 can (15 ounces) pumpkin puree
- 3/4 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 can (12 ounces) evaporated milk
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
To make the crust, combine the flour, salt, and sugar in a large bowl. Add the butter and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse meal.
Step 3
Gradually add the ice water, 1 tablespoon at a time, until the dough comes together into a ball.
Step 4
Flatten the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
Step 5
Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
Step 6
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, cloves, and salt until well combined.
Step 7
Beat the eggs in a separate bowl, then add them to the pumpkin mixture and whisk until well combined.
Step 8
Gradually add the evaporated milk to the mixture, whisking constantly.
Step 9
Pour the filling into the prepared pie crust.
Step 10
Bake the pie for 50-55 minutes, or until the filling is set and the crust is golden brown.
Step 11
Remove the pie from the oven and let it cool completely on a wire rack.
Step 12
Serve the pie with whipped cream or vanilla ice cream, if desired.
