This Classic Pumpkin Pie is incredibly easy to make The finished pie looks rustic with a deep golden

INGREDIENTS

FOR THE CRUST

* 1 1/2 cup all-purpose flour

* 1 tsp granulated sugar

* 1/2 tsp salt

* 3/4 cup unsalted butter - cold, cut into chunks

* 1/4 cup Ice cold water

FOR THE FILLING

* 2 Cups pumpkin puree

* 1 can Sweetened condensed milk 15 oz. 

* 2 Eggs Large

* 1/2 tsp salt

* 1 1/4 tsp ground cinnamon

* 1/2 tsp ground ginger

* 1/8 tsp ground cloves

* 1/8 tsp ground nutmeg

INSTRUCTIONS

FOR THE CRUST

* In a large mixing bowl, combine the flour, sugar and salt. Using a food processor, add flour mix, then cut in the cubes of butter until coarse crumbles form. Slowly add the water, mixing gently until the dough begins to stick together.

* Turn onto a large piece of plastic wrap, pat into a disc and refrigerate for at least 30 minutes. On a floured surface, roll the dough out into a 12-inch circle. Transfer to a pie dish and gently press in. Cut the overhang over and crimp with your fingers or a fork. 

FOR THE FILLING

* In a large bowl add pumpkin purée, condensed milk, eggs, cinnamon, ginger, ground clove, salt and nutmeg. Mix until everything is well combined and there are no lumps. 

* Pour into the pie crust, bake in preheated oven at 375 degrees for 45-50 mins or until it doesn’t wobble when shaken. Remove from the oven and allow to cool at room temperature for 45 minutes, then place in the refrigerator to continue cooling.