Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp sugar
• 1/2 cup cold unsalted butter, cubed
• 3-4 tbsp ice water
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/2 cup heavy cream

Instructions:

1. Mix flour, salt, and sugar in a bowl.
2. Cut in cold butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, mixing until a dough forms.
4. Wrap the dough and chill for 1 hour.
5. Roll out the dough and fit it into a 9-inch pie pan, trimming edges as needed.
6. In a large bowl, whisk together pumpkin puree, evaporated milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla, cinnamon, nutmeg, pumpkin pie spice, and salt until smooth.
7. Pour the filling into the prepared crust.
8. Preheat the oven to 425°F. Bake for 15 minutes.
9. Lower the temperature to 350°F and bake for another 40-50 minutes, until set.
10. Cool the pie for at least 2 hours.
    Enjoy with whipped cream!