Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup unsalted butter, chilled and cubed
  • 4-5 tablespoons ice water
  • 1 can pumpkin puree
  • ¾ cup packed brown sugar
  • ½ cup heavy cream
  • ½ cup evaporated milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine flour, salt, and sugar.
  3. Cut in butter until the mixture resembles coarse crumbs.
  4. Add ice water, a tablespoon at a time, until the dough comes together.
  5. Form into a disc, wrap in plastic, and chill for 30 minutes.
  6. Roll out the chilled dough on a floured surface to fit the pie pan.
  7. Transfer the dough to the pie pan, trim the edges, and prick the bottom.
  8. In a clean bowl, whisk together pumpkin puree, brown sugar, heavy cream, evaporated milk, eggs, vanilla, spices, and salt until smooth.
  9. Pour the filling into the prepared crust.
  10. Bake for 50 minutes or until the filling is set and a toothpick inserted comes out clean.
  11. Remove from the oven and cool for at least 2 hours before serving.