Pumpkin Pie

Ingredients

• 1.25 cups all-purpose flour
• 0.25 tsp kosher salt
• 10 tbsp unsalted butter – cold, cut into 0.5-inch cubes
• 4 tbsp ice water
• 1 tbsp all-purpose flour – for dusting
• 15 ounces canned pumpkin puree
• 0.75 cups granulated sugar
• 0.5 tsp kosher salt
• 1 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.25 tsp ground nutmeg
• 0.25 tsp ground cloves
• 2 large large eggs
• 12 ounces evaporated milk
• whipped cream – for serving

Instructions

1. Make the dough: In a large bowl, whisk together 1.25 cups all-purpose flour and 0.25 tsp kosher salt. Cut in the cold, cubed unsalted butter with a pastry cutter or fingertips until pea-sized bits remain. Drizzle in the ice water, 1 tbsp at a time, tossing just until the dough holds together when pressed. Form into a 1-inch-thick disk, wrap, and chill until firm, 45–60 minutes.
2. Roll and line: Dust the work surface with the 1 tbsp all-purpose flour. Roll the dough into a 12-inch round about 1/8 inch thick. Ease into a 9-inch pie plate, trim to a 1-inch overhang, fold under, and crimp. Freeze 15 minutes while you heat the oven.
3. Heat the oven: Place a rimmed baking sheet on the lower-middle rack and heat the oven to 425°F (220°C).
4. Make the filling: In a bowl, whisk the canned pumpkin puree, granulated sugar, 0.5 tsp kosher salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until smooth. Whisk in the large eggs, one at a time, then whisk in the evaporated milk until evenly blended and fluid.
5. Fill and bake: Set the chilled crust on the preheated baking sheet. Pour in the filling. Bake at 425°F for 15 minutes, then reduce the oven to 350°F (175°C) and continue baking 30–40 minutes, until the edges are set, the center 2 inches wobble slightly, and a knife inserted 1 inch from the center comes out clean. If the crust edges brown too quickly, shield them with foil.
6. Cool and serve: Transfer to a rack and cool completely at room temperature, 2–3 hours, until the custard is fully set. Slice and serve with whipped cream.