- 1 C all-purpose flour
- 1/2 tsp salt
- 1 tsp sugar
- pinch of cinnamon
- 1/3 C butter (or shortening) chilled
- 3 tbsp ice water (more or less depending on how dry your house is)
- 2 C fresh pumpkin puree (or 1 15oz can)
- 1/2 C medium brown sugar
- 3 eggs slightly beaten
- 1/2 C evaporated milk
- 1 tsp cinnamon
- 1/2 tsp grated nutmeg (you can use fresh!)
- 1/2 tsp all spice
Whisk pie crust dry ingredients. Pour into food processor with chilled butter, then pulse until resembling course wet sand. Add ice water one tablespoon at a time and pulse until ball forms.
Take out, place between 2 pieces of floured parchment paper, roll out into disc (1/8 inch thick). Refrigerate for at least 10 minutes. Form into pie pan, folding over, or crimping
Whisk together all the filling ingredients until smooth. Batter will be thin and runny. Place inside pie shell. Bake for 45 minutes. Take out, should be slightly jiggly. It will solidify further as it cools down.
Serve with whipped cream, ice cream, or by itself!! ENJOY!