Homemade Pumpkin Pie from Scratch

Preheat the oven to 400°F (200°C).

In a bowl, mix flour and salt together. Cut in shortening with a pastry blender until the mixture resembles coarse crumbs. Mix in 3 tablespoons water one at a time until the dough is moist enough to hold together. Add up to 1 more tablespoon water if needed.

Shape the dough into a ball using lightly floured hands. Roll the dough on a lightly floured surface to a thickness of 1/8 inch. Place a 9-inch pie pan upside-down onto the dough; use a sharp knife to cut a circle of dough 1 ½ inches larger than the pie pan. Discard dough scraps and set the pie pan aside.

Gently roll the circular piece of dough around the rolling pin, then transfer it right-side up over the pie pan. Unroll, easing the dough into the bottom of the pan. Use two hands to flute the dough around the top edges.

In a large bowl, beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt until well combined using an electric mixer. Pour the filling into the prepared crust.

Bake until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes. Cover the edges with foil if needed to prevent burning as the filling cooks.

Remove from the oven and let cool to room temperature before serving.

Dust with extra cinnamon, ginger, and nutmeg, if desired.