Pumpkin pie is the quintessential fall dessert. For the holidays or any time you're in the mood for the cozy flavors of fall, this pumpkin pie recipe is sure to be a hit. Ingredients: To make the pastry crust: a cup and a quarter of all-purpose flour Salt, 1/2 teaspoon One-half teaspoon of white sugar Ingredients: 1/2 cup (1 stick) of cold, diced, unsalted butter Ice water, about 3–4 teaspoons When making the pumpkin filling, please follow these steps: Pumpkin puree (not pumpkin pie filling): 1 15-ounce can One-third of a cup of white sugar 1 teaspoon of cinnamon powder Ginger powder, half a teaspoon Cloves, ground, one-fourth teaspoon Salt, 1/2 teaspoon 2 big eggs Evaporated milk (or half-and-half) to the tune of 1 1/2 cups Added Extras: Frothy topping Toppings of ground cinnamon or nutmeg Instructions: To make the pastry crust: Put together the pastry: Put the flour, salt, and sugar in a bowl and mix them together. Mix the dry ingredients with the chilled, diced butter. Incorporate the chilled butter by cutting it into the flour with a pastry cutter, fork, or your fingertips. Keep going until the ingredients form large, gritty crumbs dotted with butter the size of small peas. Fold in the cold water by the spoonful and stir with a fork until the dough just starts to come together. Avoid agitating the mixture too much. When pressed, the dough should stay together but be somewhat crumbly. Turn the dough out onto a floured board and shape it into a round disc. Make a disc with it, cover it with plastic wrap, and chill it in the fridge for at least 30 minutes and up to 2 days. Preheat the oven to 425 degrees Fahrenheit (220 degrees Centigrade) before rolling out the crust. Roll out the dough on a floured surface until it's big enough to fit into a 9-inch pie plate. Lift the dough carefully and push it into the bottom and up the sides of the pie plate. Cut off any surplus dough and crimp the edges to seal in the filling. A crimped edge can be made using a fork or your fingers. When making the pumpkin filling, please follow these steps: Turn your oven on to 425 degrees Fahrenheit (220 degrees Celsius). To make the filling, put the pumpkin puree, sugar, cinnamon, ginger, cloves, and salt in a large mixing bowl and whisk until smooth. To the pumpkin mixture, add the eggs and whisk until combined. Add the evaporated milk (or half-and-half) by slowly pouring it in while whisking. Whisk until all of the ingredients are incorporated and the filling is smooth. The pie shell should be filled with the pumpkin filling. Bake the pie for 15 minutes at 425 degrees Fahrenheit (220 degrees Celsius) in an oven that has been preheated. Bake for a further 40–50 minutes, or until the filling is set and a toothpick or knife inserted in the centre comes out clean, at which time you may drop the oven temperature to 350°F (175°C) and finish baking. Take the pumpkin pie out of the oven and let it cool on a wire rack before serving. You may store it in the fridge until it's time to serve. Added Extras: Top your traditional pumpkin pie with a mountain of whipped cream before serving. Spice up the whipped cream with a pinch of ground cinnamon or nutmeg for an attractive and flavorful garnish. A traditional pumpkin pie, freshly prepared and ready to be devoured, is now in your capable hands. Serve this pumpkin pie for your Thanksgiving dinner or on a cool autumn night to round out the meal and satisfy your sweet tooth. Enjoy!