Pumpkin Pie

Directions

1. 1
   Preheat the oven to 425F.
2. 2
   To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
3. 3
   Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
4. 4
   Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
5. 5
   Using your thumb and index finger, crimp the edges of the pie shell.
6. 6
   Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
7. 7
   Set the pie shell to the side while you make the filling.
8. 8
   To prepare the filling, in a large bowl, combine the pumpkin, condensed milk, eggs, cinnamon, and salt.
9. 9
   Make sure to scrape the sides of the bowl several times to fully incorporate all ingredients.
10. 10
    Pour the pumpkin filling into the pie shell, distributing it evenly.
11. 11
    To bake, place the pie plate on a baking sheet and bake for 10 minutes.
12. 12
    Reduce the heat to 375F and continue baking for approximately 35 minutes, or until the pie is firm in the middle.
13. 13
    Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
14. 14
    Pumpkin Pie is best served cold or at room temperature.
15. 15
    It can be stored in the refrigerator for up to 4 days.
16. 16
    Alternatively, use a 15-ounce can of pumpkin filling, but I strongly encourage you to try the fresh pumpkin variety.