Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup granulated sugar
  • 1/4 teaspoon salt
  • 2-4 tablespoons ice water
  • 1 can pumpkin puree (15 oz)
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup evaporated milk

Instructions:

  1. In a mixing bowl, combine flour, sugar, and salt.
  2. Add cold butter and mix until it resembles coarse crumbs.
  3. Gradually add ice water, mixing until the dough forms a ball.
  4. Roll out the dough into a 12-inch circle and transfer it to the pie dish. Trim excess dough.
  5. Preheat the oven to 425°F (220°C).
  6. In a large bowl, mix pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves, and salt.
  7. Add eggs and whisk until well combined.
  8. Gradually stir in evaporated milk until smooth.
  9. Pour the pumpkin filling into the prepared pie crust.
  10. Place the pie on a baking sheet for easy handling.
  11. Bake at 425°F (220°C) for 15 minutes.
  12. Reduce temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the filling is set.
  13. Remove from oven and let cool completely on a wire rack.
  14. Serve with whipped cream, if desired.