Pumpkin Pie for Thanksgiving

Ingredients:

Cake

• 1 and 1/4 cups premium flour + extra for work
• 1 tbsp. sugar
• 0.5 tsp salt
• 2 tablespoons chilled margarine
• 6 tablespoons chilled unsalted butter, cut into 1cm cubes
• 2 tbsp ice water + more as needed

Filling

• 2 cinnamon sticks
• 1 can (340 g) of unsweetened condensed milk
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 tsp ground cloves
• 1 can (425 g) pumpkin puree
• 3/4 cup sugar
• 1/4 teaspoon salt
• 2 large eggs

Preparation:

1. Prepare the cake layerCombine flour, sugar, and salt in a food processor. Add the shortening and 3 tablespoons butter and pulse on high until the butter is reduced to pebble-sized pieces. Add the remaining butter and pulse until pea-sized pieces form. Add the ice water; pulse a few times to combine. If the dough doesn't hold together when you squeeze it in your hand, add more ice water, 1/2 tablespoon at a time. Turn the dough out onto a piece of plastic wrap and form it into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
2. Roll the dough out on a lightly floured work surface into a 30cm (12in) circle. Place it in a 22cm (9in) pie pan. Fold the overhanging dough under; crimp the edges with a fork. Refrigerate until firm, 20 minutes in the freezer or 1 hour in the refrigerator.
3. Preheat oven to 350°F (175°C). Line a pie pan with parchment paper or foil and fill with pie weights or dried beans. Bake until golden brown around the edges, about 25 minutes. Remove the parchment and weights and continue baking until golden brown, another 10-15 minutes. Transfer to a wire rack and cool completely.
4. Meanwhile, prepare the filling.Break the cinnamon sticks in half, place them in a medium saucepan, and place over medium heat. Cook, stirring, for about 5 minutes. Add the unsweetened condensed milk, ginger, nutmeg, and cloves and cook, stirring, until the milk comes to a boil, 4 to 5 minutes. Remove from heat and let steep for 15 minutes. Discard the cinnamon sticks and add the pumpkin puree, sugar, and salt; whisk until smooth. Stir in the eggs.
5. Pour the filling into the cooled crust and bake until set and no longer moist in the center, 50-60 minutes. If the crust is darkening too quickly, cover the pie loosely with foil. Transfer the finished pie to a wire rack and let it cool completely.
   
   Recipe pumpkin pie.