Pumpkin Pie

Ingredients

1 1/4 cups all-purpose flour	2 teaspoons granulated sugar	1/4 teaspoon salt	8 tablespoons cold, unsalted butter, cut into cubes	4 tablespoons ice-cold water	15 ounce can pure pumpkin puree
3 large eggs	3/4 cup packed light brown sugar	3/4 cup heavy cream	1/2 cup whole milk	1 tablespoon cornstarch	1 ½ teaspoons ground cinnamon
1/2 teaspoon ground ginger	1/4 teaspoon ground cloves	1/4 teaspoon allspice	1/4 teaspoon ground nutmeg	1/4 teaspoon salt

Instructions

Place flour, sugar, and salt in a food processor and pulse to combine. Add the cold butter cubes and the ice-cold water and pulse. Roll the dough into a 12-inch round. Transfer it to a 9-inch deep pie dish that is 2 inches deep. Gently fit the dough into the pie dish. Trim the dough edges and use your fingers to crimp the edges of the pie crust. Place pie crust in the fridge.

Preheat the oven to 375° F. In a large bowl, combine pumpkin puree, eggs, brown sugar, heavy cream, milk, cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined. Pour the filling into the pie crust. Bake at 375° for 40-55 minutes. Halfway through, cover the crust with foil to prevent over-browning. The pie is done when the filling is set but the center jiggles when you wiggle the pan. Cool it on a wire rack and then transfer to the fridge to chill overnight.