Classic Pumpkin Pie for 8 Servings

Instructions:

1. Pulse flour and salt in a processor or bowl, then cut in cold butter until pea-sized crumbs form.
2. Add ice water one tablespoon at a time until the dough just holds together.
3. Roll out dough on a floured surface, fit into a 9-inch pie plate, and prick the bottom with a fork.
4. Blind-bake the crust at 375°F (190°C) for 8-10 minutes using parchment paper and weights.
5. In a large bowl, whisk the eggs and brown sugar until smooth.
6. Stir in the pumpkin puree, cornstarch, cinnamon, ginger, cloves, and salt until the mixture is a uniform mahogany color.
7. Gradually pour in the evaporated milk, whisking gently to avoid creating excess air bubbles.
8. Pour the filling into the pre-baked crust and bake at 350°F (175°C) for 40-50 minutes until the edges are set but the center still wobbles slightly.
9. Remove from oven and let cool completely on a wire rack to allow the center to set.