Ingredients:
CRUST:
1 c flour
6 T butter
1/8 tsp salt
2-3 T ice water, mixed with a splash of lemon juice
PIE FILLING:
1 c sugar
1 tsp cinnamon
1/2 tsp each allspice, ginger, nutmeg and cloves
1-1/2 c pumpkin
12 oz evaporated milk
2 eggs, well beaten
Directions:
Pulse butter, flour, and salt in a food processor until crumbly (or cut together with knives). Add the water 1 T at a time until the mixture becomes more doughy (but not too doughy). [Note: When I have made this before I've cut the flour/salt and butter together with knives and used 4-5T of water. With a food processor it takes only about 2-3T of water.] Wrap in plastic and refrigerate at least 1 hour.
Mix together all filling ingredients.
Roll out pie dough and place in pie pan. Pour in filling.
Bake at 425F for 15 minutes. Reduce heat to 350F and bake for an additional 40-45 min.
