Butter Flaky Pie Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Preheat oven to 425°F. Fill with pie weights and bake for 25 minutes (425°F) until pastry looks dry and pale in color. Carefully remove foil and weights. Transfer to a wire rack to cool. Make pie fillings and cook as per recipe directions.
Pie Filling:
15 oz. canned pumpkin purée
3 large eggs
1 egg yolk, from a large egg
14 oz. canned sweetened condensed milk
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
⅛ tsp ground black pepper (optional)
½ tsp salt
½ tsp vanilla extract
whipped cream, to serve
Preheat oven to 425°F. Cover a pre-cooked pie crust with foil and warm for 10 minutes (425°F). Crust should be warm when adding pie filling.
Place pumpkin purée, eggs and yolk, condensed milk, cinnamon, ginger, nutmeg, cloves (see Tip), pepper, salt and vanilla into mixing bowl and mix 10 sec/speed 3.5. Pour filling into warmed pie crust.
Reduce oven temperature to 400°F and bake for 10 minutes (400°F) then reduce oven temperature to 300°F and bake 40-50 minutes (300°F) until middle is just set (see Tip). Allow to cool completely on a wire rack (approx. 4 hr.) before serving.
Cut pie into 8 slices and serve with whipped cream.