- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon brown sugar
- 8 tablespoons cold unsalted butter
- 4 to 5 tablespoons ice water
- 1/2 teaspoon nutmeg and cinnamon
- 1 can of pumpkin puree
- 1 can of condensed milk
- 2 eggs
- 1/2 teaspoon of salt
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Prepare the dough by combing all the ingredients mentioned above. Mix until the dough resembles coarse cornmeal. Then add the cold water until the dough comes together. Finally wrap the dough in plastic wrap and let it rest in the refrigerator for 25 minutes .
While the dough rests, pour the condensed milk, and pumpkin puree in a bowl. Mix them together . Then add the eggs, one at a time, and mix them well. Finally add the salt and spices. When the filling is smooth put it aside and prepare through Crust.
Preheat the oven to 375. Roll the dough out until it is 1/8 of inch thick. Feel free to make it thicker if you’d like. After rolling the dough out, line your pie pan with the dough, and pour the pumpkin filling in.
Bake at 375 for 15 mins Then reduce the heat and bake for 45 to 60 mins on 350. To determine if the pie is done, stick a knife in and if the knife comes out clean, your pie is done.
If want to make your Crust more interesting try adding ground pecans, or walnuts to the dough.