Pumpkin Pie Dish for 8 Servings

Instructions:

1. Combine flour, salt, and sugar in a food processor. Pulse in chilled butter until the mixture resembles coarse crumbs.
2. Add ice water one tablespoon at a time, pulsing until the dough just begins to clump.
3. Wrap the dough and refrigerate for 30 minutes. Roll into a 12-inch circle and press into a 9-inch deep dish pan, crimping the edges.
4. In a large bowl, whisk together pumpkin puree, brown sugar, cornstarch, cinnamon, ginger, cloves, and salt until uniform in color.
5. Beat in the eggs one at a time, ensuring each is fully incorporated.
6. Slowly pour in the evaporated milk, whisking gently to avoid creating excess air bubbles.
7. Pour the filling into the crust, filling it nearly to the brim.
8. Place the pan on a baking sheet and bake at 425°F (218°C) for 15 minutes, then reduce heat to 350°F (175°C) for another 40–45 minutes until the center has a slight jiggle.