Homemade Fresh Pumpkin Pie

Recipe View Preheat oven to 400°F (200°C). (5 minutes)

Recipe View In a large bowl, whisk together flour and salt. Cut in chilled shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough. (3 minutes)

Recipe View Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten. (30 minutes)

Recipe View On a lightly floured surface, roll out the dough into a 12-inch circle. (5 minutes)

Recipe View Carefully transfer the dough to a 9-inch pie plate, pressing it gently into the bottom and up the sides. Trim the edges and crimp decoratively. (5 minutes)

Recipe View In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth and well combined. (5 minutes)

Recipe View Pour the pumpkin filling into the prepared pie crust. (1 minute)

Recipe View Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set but still slightly wobbly in the center. (55 minutes)

Recipe View If the crust begins to brown too quickly, cover the edges with foil. (1 minute)

Recipe View Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2 hours)