1 1/4 cups all-purpose flour 1/2 cup unsalted butter, cold and cubed 1/4 cup granulated sugar A pinch of salt 3 tablespoons ice water
3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon salt
In a bowl, combine the all-purpose flour, cold cubed butter, granulated sugar, and a pinch of salt. Using a pastry cutter or your fingers, work the ingredients until the mixture resembles coarse crumbs.
Preheat your oven to 425°F (220°C). Roll out the chilled pie crust on a floured surface and carefully transfer it to a 9-inch pie dish. Trim the edges and crimp them for a decorative finish.
In a large bowl, whisk together the pureed pumpkin, granulated sugar, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt. Add the eggs one at a time, incorporating them into the mixture
Pour the pumpkin filling into the prepared pie crust, ensuring an even distribution. The velvety mixture will settle into a harmonious layer, ready to be transformed into the quintessential autumn dessert.
Bake the pumpkin pie in the preheated oven for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the center is set