Ingredients:

  • 1 1/4 cups (156g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2g) salt
  • 1/2 cup (1 stick, 113g) unsalted butter, very cold and cut into small cubes
  • 1/4 cup (60ml) ice water, plus more if needed
  • 1 (15 ounce/425g) can pumpkin puree (NOT pumpkin pie filling)
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon (2g) salt
  • 1 teaspoon (2.5g) ground cinnamon
  • 1/2 teaspoon (1.25g) ground ginger
  • 1/4 teaspoon (0.625g) ground cloves
  • 1/4 teaspoon (0.625g) ground nutmeg
  • 3 large eggs
  • 1 can (12 ounces/355ml) evaporated milk

Instructions:

  1. Make the Pie Crust: Combine flour and salt in a food processor or bowl. Pulse (or cut in) cold butter until it resembles coarse crumbs. Gradually add ice water until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Preheat Oven: Preheat the oven to 425°F (220°C).
  3. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
  4. Transfer to Pie Plate: Carefully transfer the dough to the pie plate and crimp the edges.
  5. Prepare the Filling: In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, cloves, and nutmeg.
  6. Add Eggs and Milk: Whisk in the eggs one at a time, then gradually whisk in the evaporated milk until smooth.
  7. Pour Filling into Crust: Pour the pumpkin pie filling into the prepared pie crust.
  8. Bake: Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the filling is set with a slight jiggle in the center. If the crust is browning too quickly, use a pie shield or foil to cover the edges.
  9. Cool Completely: Let the pie cool completely on a wire rack before slicing and serving.