Pie Crust:

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3–4 tablespoons ice water

Instructions:

• 1. Mix Dry Ingredients: In a bowl, combine flour and salt.
  2. Cut in Butter: Use a pastry cutter or your hands to mix the butter into the flour until it resembles coarse crumbs.
  3. Add Water: Gradually add ice water, 1 tablespoon at a time, until the dough comes together. It should be moist but not sticky.
  4. Chill: Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  5. Roll Out: Roll the dough out to fit an 8-inch pie pan, about 1/8-inch thick.
  6. Fit into Pan: Transfer to the pan, trim the edges, and crimp as desired. Chill again for 15 minutes before baking.

Pie Filling:

• 1 cup pumpkin puree
• 1 large egg
• 1/3 cup granulated sugar
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• Pinch of salt
• 1/2 cup heavy cream or evaporated milk

Instructions:

1. Prepare the Crust: Fit your crust into an 8-inch pie pan. Trim and crimp the edges as desired.
2. Preheat Oven: Set your oven to 350°F (175°C).
3. Make the Filling: In a bowl, whisk together the pumpkin puree, egg, sugars, spices, and salt until smooth. Stir in the cream.
4. Assemble: Pour the filling into the prepared crust.
5. Bake: Bake for 45–50 minutes, or until the filling is mostly set with a slight jiggle in the center.
6. Cool: Allow the pie to cool completely before serving.

Serve with whipped cream for a classic finish!

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