Adapted from Oh Yum With Anna Olson; also integrates with Laura in the kitchen
| # crust | |
| Flour | 3/2 cups |
| unsalted Butter | 9 tbsp |
| Sugar | 1 tbsp |
| Salt | 1/2 tsp |
| Lemon juice | 1 tbsp |
| Icy water | 5 tbsp |
| # filling | |
| Pumpkin puree | 15 oz or 2 cups |
| Evaporated milk | 12 oz or 3/4 cups |
| Light brown sugar | 1/2 cup |
| Eggs | 2 |
| Ground ginger | 3/2 tsp |
| Ground cinnamon | 3/4 tsp |
| Ground cloves | A pinch or 1/10 tsp |
| Salt | A pinch or 1/10 tsp |
Cut butter into cubes and pop into the freezer for 10 mins
Mix 3/2 cups flour, 1 tbsp sugar, 1/2 tsp salt, and cold butter in the food processor (only with several pulses till the texture is a coarse crumbles)
Mix 1 tbsp lemon juice and 5 tbsp icy water into the dough
Put the dough in the fridge for 50 mins to relax
Preheat the oven at 400 F
Roll the dough into a pie shell. Fit in the pie dish and pop back to the fridge when preping the filling
Filling- mix pumpkin purée, evaporated milk, 1/2 cup light brown sugar, 2 eggs, 3/2 tsp ground ginger, 3/4 tsp ground cinnamon, a pinch of salt and ground cloves
Pour the filling into the pie dish
Shape the extra dough into braids and place on the trim
bake for 10 mins in 400 F
Reduce the temp to 375 F and bake for 35-40 mins, until the pumpkin filling is set but will jiggly in the center.
Cool the pie in the room temp till chill completely (around 4hrs) before serving
