Pumpkin Pie

• Dough:
• 1 1/4 cups all purpose flour
• 2 teaspoons sugar
• 1/8 teaspoon salt
• 1/2 cup cold butter (1 stick), diced
• 1 large egg, lightly beaten
• Flour for rolling the dough
• Filling:
• One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
• 3/4 cup packed light brown sugar
• 3 eggs, lightly beaten
• 1 1/4 cups half-and-half
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly ground nutmeg

1. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
2. Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
3. Lower the oven temperature to 350 degrees F.
4. While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
5. Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.

flour, sugar, salt, cold butter, egg, flour, filling, pumpkin puree, brown sugar, eggs, ground cinnamon, salt, ground ginger, ground allspice, freshly ground nutmeg

Taken from www.epicurious.com/recipes/member/views/pumpkin-pie-51601601 (may not work)