Pumpkin Pie Recipe

Make the Pie Crust

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.

Add the chilled and cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

Gradually add in the ice water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

After chilling, roll out the dough on a floured surface to fit a 9-inch pie pan. Transfer the rolled dough to the pan and trim any excess. Prick the bottom with a fork.

Preheat the oven to 425°F (220°C) and blind bake the crust for 10 minutes. Remove from oven and set aside.

Prepare the Pumpkin Filling

In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground ginger, and salt.

Whisk together until well combined.

Add the eggs, one at a time, whisking thoroughly after each addition.

Slowly add the evaporated milk and mix until smooth.

Pour the filling into the pre-baked pie crust.

Bake the Pie

Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes.

Reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted in the center comes out clean.

Allow the pie to cool on a wire rack before serving. Serve with whipped cream if desired.