Classic Pumpkin Pie

Ingredients

• 1 1/4 cups plus 1 tbsp all-purpose flour, divided
• 6 tbsp cold unsalted butter, cubed
• 1/2 tsp fine salt, divided
• 3 tbsp ice water
• 1 can (15 oz) plain pumpkin puree
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 can (12 fl oz) evaporated milk
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg

Step-by-step instructions

1. Cut butter into 1 1/4 cups flour and 1/4 teaspoon salt. Stir in ice water; form a disk and chill 30 minutes. Roll with reserved flour into a 9-inch (23 cm) pie dish; chill 15 minutes.
2. Heat oven to 375°F (190°C). Line crust with parchment and weights. Bake 15 minutes; remove weights and bake 5 minutes.
3. Whisk pumpkin, sugar, eggs, milk, spices, and remaining salt. Pour into crust. Lower oven to 350°F (175°C).
4. Bake 45 to 55 minutes, until edges set and center reaches 160°F (71°C). Shield crust edges if needed.
5. Cool on a rack 2 hours, then refrigerate 2 hours before slicing.

Ingredient substitutions

• Use 354 ml whole milk instead of evaporated milk for a lighter filling.

Storage & reheating

Refrigerate after cooling and keep covered for 4 days. Freeze slices for 1 month.

What to serve with it

Serve with lightly whipped cream and hot coffee.