Pumpkin Pie

Yield: 1 pie

Oven: 400℉

Ingredients:

For the crust:

• 2 1/2 c. flour
• 1 1/2 c. salted butter (cold, cubed)
• 1 tbsp. sugar
• 3-4 tbsp. ice water 

For the pumpkin filling:

• 15 oz. pumpkin puree
• 1/2 c. sugar
• 1/4 c. brown sugar
• 1/2 tsp. salt
• 2 eggs
• 2 1/4 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1/4 tsp. ground cloves
• 1/8 tsp. ginger
• 12 oz. half n half or evaporated milk
• Vanilla ice cream (optional)
• Cinnamon for sprinkling (also optional)

Instructions:

1. In the bowl of a food processor mix together the flour and sugar. Add in the cubes of butter and pulse until coarse crumbs form. Pulse in the ice water starting with two tablespoons and then add in more water until the crust forms. Crust should not be sticky. If you accidentally added in too much water add in a few tablespoons of flour until the stickiness goes away. 
2. Alternatively, if you don't want to use a food processor you can use a pastry cutter (or two forks) to blend the butter into the flour and sugar and then add the tablespoons of ice water one at a time until a crust forms. 
3. Form the dough into two balls and then flatten them into two thick disks. Place the disks in a plastic bag and freeze them for around 10 minutes. After chilling the dough, roll one disk out on a silicone baking mat into a large, flat circle (about 1/8th inch(ish) thick.) Gently place the dough into a pie tin and then finish the edges. If you need a diagram of how to finish the crust you can look for my full pie crust recipe on this blog.
4. Preheat the oven to 425℉.
5. In a large bowl whisk together the pumpkin, sugars, salt, eggs, and spices until combined. If you don't like that much spice in your pie then add less to begin with (maybe half of the listed amount) and add more to taste. 
6. Stir in the half n half or evaporated milk. Pour the pumpkin filling into the pie crust and bake in the oven for 15 minutes before lowering the temperature to 350℉ and baking for 45-60 minutes or until the center is set. You might need to cover the edges with aluminum foil to keep them from burning. Chill completely in the fridge.
7. Before you eat, top the pie with ice cream or whipped cream (I have a recipe for whipped cream on this blog) and then sprinkle with cinnamon. Eat.