Instructions

Preparation Steps

Pie Crust:

1. Make the dough: In a large bowl, mix flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together.

2. Roll and shape: Roll dough on floured surface into 12-inch circle. Transfer to pie pan and trim edges, leaving 1-inch overhang. Crimp edges decoratively.

3. Pre-bake: Preheat oven to 220°C. Line crust with parchment paper and fill with pie weights (uncookes beans or whatever is oven safe and weighty enough). Bake for 12 minutes, remove weights and paper, bake 3 more minutes.

Pumpkin Filling:

1. Reduce oven temperature to 180°C.

2. Mix filling: In a large bowl, whisk together pumpkin puree, eggs, evaporated milk, brown sugar, all spices, salt, and vanilla until smooth.

3. Assemble and bake: Pour filling into pre-baked crust. Bake for 40-45 minutes until center is almost set (knife inserted near center should come out clean).

4. Cool: Let pie cool completely on wire rack (at least 2 hours) before serving.

Optional Whipped Cream:

1. Whip cream: Beat heavy cream, powdered sugar, and vanilla with electric mixer until soft peaks form. Serve alongside pie slices.

Note: Pie can be made 1 day ahead and refrigerated. Serve at room temperature or slightly chilled.