Pumpkin Pie Recipe

Prepare the Crust

In a large mixing bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.

Form the Dough

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.

Chill the Dough

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out Crust

On a floured surface, roll out the dough to fit a 9-inch pie pan. Place the crust in the pan and trim any excess dough. Prick the bottom with a fork.

Preheat Oven

Preheat your oven to 425°F (220°C).

Mix Filling Ingredients

In a large bowl, combine pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt. Mix well.

Add Eggs and Milk

Add eggs to the mixture, beating well after each addition. Gradually stir in the evaporated milk until smooth.

Pour Filling into Crust

Pour the pumpkin filling into the prepared pie crust.

Bake the Pie

Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted in the center comes out clean.

Whip Cream

In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until soft peaks form.

Serve

Once the pie has cooled, slice and serve with a generous dollop of whipped cream on top.