Ingredients

• All-purpose flour - 1 ¼ cups
• Salt - ½ teaspoon
• Unsalted butter - ½ cup (1 stick), chilled and diced
• Ice water - ¼ cup
• Pumpkin puree - 1 ¾ cups
• Brown sugar - ¾ cup
• Ground cinnamon - 1 teaspoon
• Ground ginger - ½ teaspoon
• Ground nutmeg - ½ teaspoon
• Salt - ½ teaspoon
• Eggs - 2 large
• Evaporated milk - 1 cup
• Vanilla extract - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 220°C (425°F).

2. 2.

   In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.

3. 3.

   Stir in ice water, a tablespoon at a time, until dough forms.

4. 4.

   Roll out dough on a floured surface and fit into a 9-inch pie plate.

5. 5.

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

6. 6.

   Beat in eggs, then gradually stir in evaporated milk and vanilla extract.

7. 7.

   Pour filling into prepared pie crust.

8. 8.

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

9. 9.

   Cool on a wire rack before serving.

Nutritional Facts