I know it seems a little bit late for this post... seem Thanksgiving was several days ago and all, but I never got around to making my pie until Thanksgiving day.
I use the Williams-Sonoma Pie Crust Recipe. It's by far the best I've ever had.
This recipe makes 3 crusts which can be used with any pie.
4 C. Flour
1 tsp. Salt
1 1/2 C. Unsalted Butter, cut into cubes
3/4 C. Ice Water
Combine flour and salt in a food processor, pulse briefly to combine. Scatter butter over the top and pulse until mixture forms coarse crumbs about the size of peas. Drizzle ice water over flour and pulse until dough starts to come together. Transfer to work surface and divide into 3 equal portions and flatten into discs. For future use wrap the discs and freeze up to 1 month.
Pumpkin Pie Recipe:
3/4 C. Brown Sugar
1/2 tsp. Cinnamon
1/2 tsp. Ginger
1/4 tsp. Allspice
1/2 tsp. Salt
1 3/4 C. Pureed Pumpkin or 1 15 oz. can of Pumpkin Puree
1 1/2 C. Milk
While your crust is cooling prepare your filling.
Whisk your eggs until blended. Add sugar, cinnamon, ginger, allspice and salt. Mix well. Mix in puree and milk. Pour into partially baked shell.