1teaspoonpumpkin pie spiceclick here for my homemade pumpkin spice mix
PREPARE PUMPKIN PIE CRUST
Make pie pastry: Combine flour and salt in a large bowl. Cut in butter until crumbs form. Combine vinegar and ice water in measuring jug. Add water mixture, one tablespoon at a time, to the bowl and stir just until it comes together. Push pastry into a ball and flatten slightly. Wrap in plastic wrap and chill for at least one hour.
Roll out pastry: Roll out the pastry so that it is slightly larger than your pie dish. Generously butter pie dish, then gently press pastry down into the dish so that it lines the bottom and sides.
Fit pastry into dish: Fold edge of pastry under to make a standing edge. Flute pastry all around, then chill the pie dish for at least 30 minutes.
MAKE PUMPKIN PIE FILLING
Prep: Once ready to make the filling, preheat oven to 425°F. Place a baking sheet in the lower half of your oven to heat up as the oven preheats.
Make filling: Whisk all ingredients for pumpkin pie filling together until smooth.
BAKE PUMPKIN PIE
Fill pie crust: Right before baking, pull pie dish with pie crust out of the fridge. Pour filling into the pie shell, filling it right up to the top (you might have filling leftover, but try to fill the shell completely - leftover filling can be baked for 20-30 minutes in a ramekin to make a pumpkin custard).
Bake: Bake pie at 425°F for 15 minutes. Reduce oven temperature to 375°F and bake 35 to 45 minutes or until filling is set. Cover sides with foil or a pie shield after 20-30 minutes, to keep it from burning.
Cool pie: Once pie is done, switch off the oven and open the door a few inches. Allow pie to rest in the oven for 15-30 minutes, then remove to a wire rack to cool for 2 hours. Serve right away or chill in the fridge for up to 2 days.