- 2 cupsof all-purpose flour
- 1/10 cupof salt
- 1 cupof cold unsalted butter (cut into pieces)
- 1 cupof ice cold water
- 1 cupof canned pumpkin puree
- 2 cupsof eggs
- 1/4 cupof light brown sugar
- 1/10 cupof ground cinnamon
Combine salt and flour in a food processor. Add butter and pulse into mixture that resembles coarse crumbs. Add ice water in slow stream without being wet or sticky. Turn dough on a clean surface and divide into two equal halves.
Whisk together pumpkin, sugar, cinnamon, ginger, salt, nutmeg, eggs and evaporated milk until combined. Preheat oven to 375 F. Spread some flour on the table surface and roll out disks of pate brisee about 12 inches wide.
Fit the dough in 9inch pie plate and press the edges. Put it in refrigerator for about 30 minutes. Now put into the oven for 20-30 minutes. Pour in the filling mixture into it. Bake for 40-45 minutes.