Pumpkin Pie

• Crust:
• 2-2/3 cups flour
• 1/2 tsp salt
• 1 cup butter (2 sticks)
• 1/2 cup cold water
• Filling:
• 3/4 cup sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. cloves
• 12 oz. canned/fresh pumpkin
• 1/2 tsp. salt
• 1/2 tsp. ginger
• 2 eggs
• 12 oz. evaporated milk

1. Crust:
2. In a large bowl, stir together flour and salt.
3. Add butter to flour mixture, cut in with a pastry blender until crumbs are the size of small peas.
4. Add water one tbsp. at a time just until flour is moistened.
5. With your hands, gather mixture into a ball.
6. Roll out onto floured board surface and gently fold into pie pan.
7. Optional: Design your crust.
8. Filling:
9. In a small bowl, mix sugar, salt, cinnamon, ginger, and cloves.
10. In large bowl, beat egg with a fork.
11. Stir in pumpkin and powder mixture.
12. Gradually stir in evaporated milk.
13. Mix well.
14. Pour into pie shell.
15. Bake in oven at 425 degrees for 15 minutes.
16. Reduce to 350 degrees and bake for 20-30 minutes.
17. Cool for at least 2 hours.

crust, flour, salt, butter, cold water, filling, sugar, cinnamon, cloves, pumpkin, salt, ginger, eggs, milk

Taken from www.epicurious.com/recipes/member/views/pumpkin-pie-52965041 (may not work)