Classic Pumpkin Pie

Wash your hands and clean the work surface. Cut the cold butter into 1/2-inch cubes, then refrigerate it while you measure the pastry ingredients.

Combine 1 1/4 cups flour and 1/2 teaspoon salt in the large bowl. Add the butter and rub it into the flour with your fingertips until the mixture contains pea-sized pieces and a few thin, flattened flakes. Work quickly so the butter stays cold.

Drizzle the 1/4 cup ice-cold water over the mixture, tossing with a fork until evenly moistened. Gently press the mixture together into a rough dough; it should hold when squeezed, although it may look slightly crumbly. Do not knead. Flatten into a disk about 1 inch thick, wrap tightly, and refrigerate for 1 hour.

Use the reserved 2 tablespoons flour to lightly dust the work surface, dough, and rolling pin. Roll the dough into a 12-inch circle, working from the center outward and turning it frequently. If the dough cracks because it is too cold, let it stand for 5 minutes before continuing.

Ease the dough into the pie pan without stretching it. Trim the edge to leave a 1-inch overhang, fold the overhang underneath, and crimp. Refrigerate for 30 minutes. Meanwhile, position an oven rack in the lower third and heat the oven to 375°F (190°C).

Line the chilled crust with parchment, leaving enough overhang to lift it out. Fill with pie weights, distributing them against the sides as well as across the base. Set the pie pan on the baking sheet and bake for 20 minutes.

Carefully lift out the parchment and weights. Bake the empty crust for another 8–10 minutes, until the bottom looks dry and the edges are lightly golden. If the base puffs, gently press it down with the back of a spoon. Reduce the oven temperature to 350°F (175°C).

While the crust bakes, whisk the sugar, cinnamon, ginger, nutmeg, and remaining 1/4 teaspoon salt in the medium bowl. Whisk in the pumpkin puree and eggs until smooth, then gradually whisk in the evaporated milk. Mix gently to avoid creating a foamy surface. Wash your hands after handling the eggs.

Pour the filling into the warm, partially baked crust, leaving approximately 1/4 inch of space below the top edge. Keep the pie on the baking sheet for easy handling.

Bake for 50–60 minutes, beginning to check at 45 minutes. The outer 2 inches of filling should look set, while the center should wobble gently as one piece when the pan is nudged; it should not ripple like liquid. A thermometer inserted into the center without touching the pan will typically read 170–175°F (77–79°C) when the custard is set and must reach at least 160°F (71°C). Loosely shield the crust edge with foil if it becomes deeply golden before the filling is ready.

Remove the pie before the center becomes completely firm or the filling puffs and cracks. The custard will continue setting as it cools. Place the pie on a wire rack for 1 1/2 hours.

Transfer the pie to the refrigerator and chill, uncovered, for at least 2 hours, until completely cold and firm enough to slice cleanly. Once cold, cover it. Refrigerate within 2 hours of leaving the oven, even if it still feels slightly warm.

Cut into 8 wedges and serve chilled. Cover and refrigerate any remaining pie promptly at 40°F (4°C) or below, and use within 3–4 days.