1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 1/4 cups evaporated milk
Whipped cream for serving (optional)
Instructions:
For the Pie Crust:
Prepare the Dough: In a large bowl, combine the flour and salt. Add the cold, cubed butter. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.
Add Water: Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough starts to come together. You may not need all the water. Be careful not to overwork the dough.
Form a Disk: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
For the Pumpkin Filling:
Preheat the Oven: Preheat your oven to 425°F (220°C).
Roll Out the Dough: On a lightly floured surface, roll out the chilled pie dough into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish and trim any excess overhang.
Prepare the Filling: In a large mixing bowl, combine the pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground cloves, and salt. Mix until well combined.
Add Eggs: Beat the eggs lightly in a separate bowl and then add them to the pumpkin mixture. Mix well.
Add Evaporated Milk: Gradually add the evaporated milk while stirring continuously until the filling is smooth and well combined.
Pour into Pie Crust: Pour the pumpkin filling into the prepared pie crust.
Bake: Place the pie in the preheated oven and bake for 15 minutes at 425°F (220°C). Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Cool: Allow the pie to cool completely on a wire rack.
Serve: Serve your homemade pumpkin pie at room temperature. Top with whipped cream if desired.
