Serves: 8

Ingredients

For the Crust

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup cold unsalted butter, cubed
• 3 to 4 tablespoons ice water

For the Filling

• 1 can (15 ounces) pumpkin purée
• 1 can (12 ounces) evaporated milk
• 1/2 cup heavy cream
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons The Spice Way Pumpkin Pie Spice
• 1/2 teaspoon salt

Preparation

1. Make the crust: whisk together flour, salt, and sugar. Cut in butter until mixture is crumbly with pea-size pieces. Add ice water just until dough comes together. Shape into a disk, wrap, and chill 1 hour.
2. Heat oven to 400°F (200°C). Roll out dough and fit into a 9-inch pie pan. Chill 15 minutes. Line with parchment and pie weights, then blind bake 15 minutes. Remove weights and bake 5 more minutes. Reduce oven to 350°F (175°C).
3. Whisk pumpkin purée, evaporated milk, heavy cream, brown sugar, eggs, vanilla, Pumpkin Pie Spice, and salt until smooth.
4. Pour filling into warm crust and bake 45–55 minutes until edges are set and center slightly wobbles.
5. Cool completely, then chill before slicing.

Plating Note: Serve with lightly sweetened whipped cream and a pinch of Pumpkin Pie Spice.