Pumpkin Pie Recipe

Make the Pie Crust

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the unsalted butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Add Ice Water

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

Chill the Dough

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

Preheat the Oven

Preheat your oven to 425°F (220°C).

Mix the Filling

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

Add Eggs and Milk

Beat the eggs in a separate bowl, then add them to the pumpkin mixture along with the evaporated milk. Mix until smooth and fully combined.

Roll Out the Dough

After chilling, roll out the pie crust on a floured surface until it is about 1/8 inch thick. Place the rolled dough into a 9-inch pie pan.

Add the Filling

Pour the pumpkin filling into the prepared pie crust, spreading it evenly.

Bake the Pie

Bake in the preheated oven for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the filling is set and a knife inserted in the center comes out clean.

Cool and Serve

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. Serve with whipped cream if desired.