The Crust:

  • 1 1/4 cup flour
  • 1 stick butter, frozen
  • pinch salt
  • 2 tsp sugar
  • 3 tbsp ice water

Using a food processor, add flour, salt, and sugar. Pulse to mix.

Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water and pulse until mixed.

Turn out onto counter. Press and form mixture into disk . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

Roll out crust and place in pie plate. Crimp edges and fill.

The Filling:

  • 3/4 cup granulated sugar
  • 1/4 cup maple syrup
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 3 large eggs
  • 2 cups pumpkin
  • 1 can (12 fl. oz.) evaporated milk

Preheat oven to 425°. Beat eggs, sugar, maple syrup, and spices in large bowl. Add pumpkin amd mix well. Gradually stir in evaporated milk.

Pour into pie shell. Bake at 425° F. for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean.