Fresh Pumpkin Pie from Scratch

Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).

To create the pastry crust, combine flour and salt in a bowl. Utilize a pastry blender to cut in butter until the mixture resembles a coarse, uneven texture. Gradually add 3 tablespoons of water, one at a time, until the dough reaches a consistency that allows it to hold its shape. If necessary, add up to 1 additional tablespoon of water.

Shape the dough into a spherical form using your lightly floured hands. Roll out the dough on a lightly floured surface to achieve a thickness of 1/8 inch. Position an upside-down 9-inch pie pan on the dough; use a sharp knife to cut a circle of dough that is 1 ½ inches larger than the pie pan. Discard any remaining dough scraps and set the pie pan aside.

Gently rotate a circular piece of dough around a rolling pin; transfer it right-side up over the pie pan. Unroll, easing the dough into the bottom of the pan. Utilize both hands to create a decorative border around the top edges.

To prepare the filling, combine pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl. Utilize an electric mixer to beat the ingredients until they are thoroughly combined. Pour the mixture into the prepared crust.

Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, taking approximately 40 to 60 minutes. If necessary, cover the edges with foil to prevent burning as the filling cooks.

Remove from the oven and allow it to cool to room temperature before serving.