Homemade Pumpkin Pie

Begin with creating the pie crust.

In a large bowl, combine the all-purpose flour, Kosher salt, and white granulated sugar.

Add the cold, cubed butter and cut into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Gradually add the ice water, a tablespoon at a time, and mix until the dough just comes together. Be careful not to overwork the dough or it will become tough.

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least an hour.

For the pumpkin pie filling, whisk together the pumpkin puree, white granulated sugar, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and Kosher salt.

Add the lightly beaten eggs, whole milk, heavy cream, and vanilla extract.

Whisk well until fully combined.

When your pie crust has chilled and you are ready to start assembling your pumpkin pie, preheat your oven to 425F (220C).

On a lightly floured surface, roll out the dough with a rolling pin to fit your pie plate with a slight amount of dough hanging over the edges of the plate.

*If you don’t have a rolling pin, you can use a wine bottle.

Transfer the dough to the pie plate, and trim the excess dough.

Pour the pumpkin pie filling into the pie crust.

Bake for 15 minutes at 425F (220C), then reduce the temperature to 350F (175C) and continue to bake for about 45 minutes, or until a toothpick inserted near the center of the pumpkin pie comes out clean.

If the edges of the pie crust brown too quickly, cover them with a thin strip of aluminum foil halfway through baking.

Allow the pie to cool on a wire rack for 2 hours at room temperature to let the filling set.