Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick or 113g) unsalted butter, very cold, cut into cubes
  • 3-5 tablespoons ice water
  • 1 (14.1 ounce/400g) refrigerated pie crust
  • 1 (15 ounce/425g) can Libby's 100% Pure Pumpkin
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 (12 fluid ounce/355ml) can evaporated milk

Instructions:

  1. Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes. Roll out the dough on a lightly floured surface and transfer to the pie plate. Crimp the edges decoratively. Optionally blind-bake: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and paper and bake for another 5-10 minutes, or until lightly golden.
  2. In a large bowl, combine pumpkin, sugar, salt, cinnamon, ginger, and cloves. Whisk in eggs until well combined. Gradually whisk in evaporated milk until smooth.
  3. Pour the pumpkin filling into the prepared pie crust. Bake in a preheated oven at 425°F (220°C) for 15 minutes. Reduce oven temperature to 350°F (175°C) and bake for 40-45 minutes, or until a knife inserted near the center comes out clean.
  4. Let the pie cool completely on a wire rack before slicing and serving.