Perfect Pumpkin Pie

Thanksgiving is just around the corner, and whether you're looking for that showstopper dessert, or simply a delicious treat for an autumnal get-together, this one's hard to beat! Rustic, crumbly pastry contrasted with a soft, velvety filling and topped with pecan praline – pumpkin pie heaven!

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 teaspoon salt
• 2-3 tablespoons ice water

For the Pumpkin Filling:

• 1 can (15 oz) pumpkin puree
• 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 can (12 oz) evaporated milk

Instructions:

For the Pie Crust:

1. Prepare the Crust:
   • In a food processor, combine the flour, chilled butter, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add Water:
   • Add ice water, one tablespoon at a time, and pulse until the dough starts to come together. Be careful not to overmix.
3. Form a Disk:
   • Turn the dough onto a floured surface, gather it into a ball, and flatten into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour.
4. Roll Out the Crust:
   • Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the rolled-out crust to the pie dish, pressing it gently into the bottom and edges.
5. Flute Edges:
   • Trim any excess crust and flute the edges for a decorative finish.

For the Pumpkin Filling:

1. Preheat Oven:
   • Preheat your oven to 425°F (220°C).
2. Mix Pumpkin Filling:
   • In a large bowl, whisk together the pumpkin puree, granulated sugar, cinnamon, ginger, cloves, and salt.
3. Add Eggs and Milk:
   • Beat in the eggs, then gradually stir in the evaporated milk until well combined.
4. Fill the Crust:
   • Pour the pumpkin filling into the prepared pie crust.
5. Bake:
   • Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes or until a knife inserted near the center comes out clean.
6. Cool:
   • Allow the pumpkin pie to cool completely on a wire rack before serving or refrigerating.
7. Serve:
   • Serve chilled with whipped cream if desired.