All-Purpose Flour (1 1/4 cups)
Granulated Sugar (1 Tbsp)
Salt (1/2 tsp)
to a food processor fitted with the metal blade. Pulse a few times.
Butter (1/2 cup)
to bowl. Pulse until the mixture just starts to come together.
Turn the machine on and add the
Buttermilk (1/4 cup)
while it is running. Process until the mixture comes together in a ball.
Dump out and press together any stray bits. Roll in plastic wrap and then refrigerate overnight (or at least a few hours).
Roll out your pie dough, get it into your pie dish, and then put the formed pie crust into the refrigerator while you make the pumpkin pie filling.
Preheat the oven to 450 degrees F (230 degrees C).
Pumpkin Purée (1 can)
Granulated Sugar (1/3 cup)
Kosher Salt (1 tsp)
Ground Cinnamon (1 tsp)
Ground Ginger (3/4 tsp)
Ground Cloves (1/4 tsp)
Ground Nutmeg (1/4 tsp)
in a medium bowl.
Stir in the
Honey (1/4 cup)
in one at a time to the pumpkin filling. Whisk until well combined.
In a large saucepan heat the
Evaporated Milk (1 cup)
over medium heat, bring the milk to a simmer.
Remove the warm milk from the heat and add in the pumpkin mixture, whisk to combine.
Pour the filling into a pie crust.
Bake for pumpkin pie for 10 minutes at 450 degrees F (230 degrees C).
Reduce the heat to 325 degrees F (160 degrees C) and bake for another 35 to 40 minutes.
Remove the pie from the oven and cool for about 10 minutes.
Place the pumpkin pie into the refrigerator. Let chill then serve.