Pumpkin Pie

Ingredients

Dough
• 1+1/2 cup all purpose flour
• 1/4 cup sugar
• 1/2 cup cold butter (cubes)
• 1 large egg
• 1/4 teaspoon salt
• cold ice water as needed
Custard
• 2 eggs
• 1 cup baked pumpkin (mashed)
• 1 cup sweetened condensed milk
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger (dry ground)
• 1/2 teaspoon nutmeg
• 1/8 teaspoon of each clove, allspice, star anise

Instructions

1. In a large bowl mix flour, sugar and salt, add butter cubes and using your finger tips try to work the butter into the flour until the butter pieces become the size of lentil. Add egg and use a spoon and mix until dough forms. (Add ice cold water 1 teaspoon at a time if needed.) Wrap dough with plastic wrap, rest and chill in the fridge for 30 minutes.
2. Take the dough out of the fridge, unwrap, use a rolling and roll out dough until thin and big enough to cover the bottom and sides of a 9 inch pie pan. Place dough in the pan and adjust.
3. Preheat oven to 375 F. Place the pie pan on an baking try, place tray on the oven's middle rack and bake for 20 minutes. Take out of oven and cool for 10 minutes.
4. Meanwhile in a bowl place the mashed pumpkin, and all the custard ingredients, use a whisk and mix until smooth and creamy.
5. Reduce oven temperature to 350 F. fill the pie shell with the pumpkin custard filling, place the tray on the oven's middle rack and bake pie for 45 minutes or until the custard sets and a toothpick insert comes out clean.
6. Take out of oven, place on a cooling rack, let the pie to completely cool about 3 hours. Then place pie in the fridge and chill for 4 hours, take pie out of the pan, plate, garnish with some whipped cream, cut into wedges and serve.