Pumpkin Pie

Make the crust: In a bowl combine All-Purpose Flour, Granulated Sugar and a pinch of Salt. Cut cold Unsalted Butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.

Slowly sprinkle in ice Water a tablespoon at a time, tossing until the dough just comes together. Form into a disk, wrap and chill for at least 30 minutes.

Preheat the oven to 425°F (220°C). On a lightly floured surface roll the chilled dough into a circle and fit it into a 9-inch pie dish; trim and crimp the edges. Chill the pie shell briefly to relax the dough.

Par-bake the crust: Line the shell with parchment and pie weights (or dried beans) and bake for about 15 minutes. Remove the weights and parchment and bake 3–5 minutes more until the crust is just set and starting to color; reduce oven temperature to 350°F (175°C).

Prepare the filling: In a large bowl whisk together the Eggs and Pumpkin Puree until smooth. Stir in the remaining Granulated Sugar, a pinch of Salt, Ground Cinnamon, Ground Ginger and Ground Cloves until evenly combined.

Whisk in the Evaporated Milk until the mixture is silky and homogenous. Taste and adjust spices or salt if needed.

Pour the filling into the warm par-baked crust and smooth the top. Bake at 350°F (175°C) for 40–50 minutes, or until the edges are set and the center jiggles only slightly when shaken.

Cool the pie completely on a wire rack (it will continue to set as it cools), then chill for at least 2 hours or overnight for clean slices.

Serve slices topped with a generous spoonful of Whipped Cream and an extra sprinkle of cinnamon if desired.