Ingredients

For the Crust:

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, chilled and cut into small cubes
• 2–4 tablespoons ice water

For the Filling:

• 1 can (15 ounces) pumpkin puree
• ¾ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 2 large eggs
• 1 can (12 ounces) evaporated milk
• 1 teaspoon pure vanilla extract

Optional Toppings:

• Whipped cream
• Pecans

Preparation Steps

1. Prepare the Crust:

   • In a medium bowl, combine the flour and salt.
   • Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
   • Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
   • Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Roll Out the Dough:

   • On a lightly floured surface, roll the dough into a 12-inch circle.
   • Transfer it to a 9-inch pie dish, trimming any excess and crimping the edges as desired.
   • Refrigerate the crust while preparing the filling.

3. Preheat the Oven:

   • Set the oven to 425°F (220°C).

4. Make the Filling:

   • In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, cloves, and salt.
   • Beat in the eggs until fully incorporated.
   • Gradually stir in the evaporated milk and vanilla extract until the mixture is smooth.

5. Assemble the Pie:

   • Pour the filling into the prepared crust.

6. Bake the Pie:

   • Bake at 425°F (220°C) for 15 minutes.
   • Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40–50 minutes, or until a knife inserted near the center comes out clean.

7. Cool and Serve:

   • Allow the pie to cool on a wire rack for 2 hours.
   • Serve immediately or refrigerate until ready to serve.
   • Top with whipped cream and pecans if desired.

Preparation and Cook Times

• Preparation Time: 30 minutes (plus 1 hour for chilling the dough)
• Cook Time: 55–65 minutes
• Total Time: Approximately 2.5 hours