How to Make Pumpkin Pie from Scratch

*Ingredients:

- For the Crust:

- 1 1/4 cups all-purpose flour

- 1/2 teaspoon salt

- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces

- 3-4 tablespoons ice water

- For the Filling:

- 1 (15-ounce) can of pure pumpkin puree

- 1 cup heavy cream

- 1/2 cup packed light brown sugar

- 1/2 cup granulated sugar

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground ginger

- 1/4 teaspoon ground cloves

- 1/4 teaspoon salt

- 2 large eggs, lightly beaten

- 1 teaspoon vanilla extract

*Instructions:

1. Make the Crust:

- In a large mixing bowl, whisk together the flour and salt.

- Add the cold butter pieces and use your fingers to work them into the flour mixture until it resembles coarse crumbs.

- Gradually add ice water, one tablespoon at a time, until the dough comes together and forms a ball. Be careful not to over mix.

- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Prepare the Filling:

- Preheat the oven to 425°F.

- In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, cinnamon, ginger, cloves, salt, eggs, and vanilla extract.

- Make sure the mixture is well combined.

3. Assemble the Pie:

- Remove the pie dough from the refrigerator and roll it out on a lightly floured surface.

- Transfer the dough to a 9-inch pie plate and trim the edges.

- Pour the pumpkin filling into the prepared pie crust.

4. Bake the Pie:

- Place the pie on a baking sheet to catch any drips.

- Bake in the preheated oven for 15 minutes.

- Reduce the oven temperature to 350°F and continue baking for another 45-50 minutes, or until the center of the pie is set.

5. Cool and Serve:

- Remove the pie from the oven and let it cool completely on a wire rack.

- Once cooled, you can optionally top it with whipped cream or serve as is.

- Enjoy your homemade pumpkin pie!

Remember that baking times may vary depending on your oven, so keep an eye on the pie as it bakes.

Chill it in the fridge for at least 4 hours or overnight before serving to let the flavors develop and the crust to set properly.